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Spicy Swordfish Soup

Tasty low fat, wild caught fish soup
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Servings: 4
Author: Viella

Ingredients

  • 1 1/12 lbs 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

Garnish

  • 1 radish sliced thinly
  • 2 tsp lime zest

Utensils/Equipment

  • Large pan with cover

Instructions

  • 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.