When you’re looking for a simple meal for you and the family but need something satisfying and nutritious, try my spicy swordfish soup.
This spicy swordfish soup is a perfect summertime meal. It’s light so you avoid that carb induced daze, and it’s very tasty with a subtle kick which you can control by adding more or less chili. Your family will thank you for giving them a satisfying meal providing fuel and energy to carry on with their day.
Growing up, fish soups and broths were a regular feature at meal times. It was my dad’s go to meal. He would buy some fabulous salmon steaks and rustle up a spicy soup in no time. He would serve himself a huge portion in an enamel oblong dish and then suddenly remember that I might like some too. This was our daddy/daughter bonding time, usually on a Saturday. If I was lucky we would go to the movies together after.
My mother’s soups are never simple, they always require a lot of prep work, peeling, soaking and heavens knows what else, but when you put that spoon to your lips you’re happy to be alive. My mother lives just outside London so when she visits me in the winter months my friends always make sure to come around to see if they can score a tasty bowl of whatever is available to warm their bones. She’s also a master at rum punch and salt fish fritters – I’ll share the recipes at some point, I promise.
My mother is a stickler for buying quality produce and I am too, so if you can, go to your favorite grocery store or fishmonger and pick out some fresh, chunky and evenly sized swordfish steaks. I used very fresh wild caught swordfish and oh my, it was really tasty, the chunks of fish just melted in my mouth.
My cousin, Tracy, executive assistant to high powered executives in the finance industry, loved the soup too, she enjoyed how the flavors came together. So I’m hoping she will give this recipe a try and let us know whether she found it simple to recreate. How about you do the same so we can compare results?
- 1 1/12lbs swordfish (cubed, 1 1/2 inch pieces)
- 4 tbsp fish sauce
- 1 1/2 tbsp olive oil
- 6 small carrots (sliced diagonally)
- 1 cup scallions (sliced)
- 6 celery stalks (sliced diagonally)
- 1 cup Anaheim chilies (sliced and deseeded)
- 2 tbsp lime zest
- 2 tbsp rice vinegar
- 6 cups water
- 1 radish (sliced thinly)
- 2 tsp lime zest
- Large pan with cover
- Place swordfish cubes into a bowl and season with 2 tbsp of fish sauce and then set aside.
- Heat oil in a large pan on high heat, then add carrots and scallions, toss until flavors begin to release and then cover and lower heat to a simmer.
- Allow the carrots to steam and par cook.
- Add celery and chillies, toss and cover and allow to simmer once more for approx. 5 minutes.
- Add lime zest, the balance of the fish sauce, rice vinegar and 4 cups of water. Cover and let simmer for 10 minutes.
- Add balance of water and then drop in swordfish pieces carefully.
- Cover again until swordfish is cooked through (approx. 5-8 mins.)
- Serve and garnish each bowl with two slices of radish and a pinch of lime zest.