Spicy Halibut Tomato Soup [Recipe]

Halibut tomato soup with an incredible kick! Think spicy Italian halibut chowder. I’m a seafood fanatic through and through, and halibut is always a special treat. Although spicy, the broth is light and full of flavor. Once the flavor of the soup develops, the fish simmers into flaky pieces to create a simple but elegant dish. Spicy halibut tomato soup is a fish lovers dream come true!

Don’t forget to PIN it for later! ?

Using anchovies instead of fish stock

Usually, when I make a seafood soup or chowder, I like to use fish stock. It’s an easy thing to prepare if you’re lucky enough to have the whole fish, but not something most of us have readily available. If you’re purchasing pre-cut fillets and don’t have fish stock handy, here’s an easy kitchen hack for you: anchovies and vegetable broth.

Merely mince up anchovies and simmer them in your veggie broth-based soup. It’s got all the flavor of a home prepped fish stock without the extra prep time and hassle of tracking down fish heads and bones. You could even use something like red boat fish sauce (its just anchovies and sea salt in liquid form) if you don’t have any anchovies on hand. If you’re not a fan of anchovies, use them anyways. I promise the resulting savory depth of flavor will be worth it!

How long do you cook halibut?

Cook the halibut covered in the simmering broth for eight to ten minutes. Once it’s done, it will be completely opaque and easily flake apart into the soup. Remove from heat and break the fish down into bite-sized pieces. Be sure to mix it evenly throughout the spicy halibut tomato soup before serving.

If you’re looking for more halibut recipes, be sure to check out my poached halibut in ginger broth recipe!

Spicy Halibut Tomato Soup Recipe

Spicy Halibut Tomato Soup [Recipe]

Tender, fresh halibut fish fillets served in a spicy tomato stew!

Print Recipe Pin Recipe Rate Recipe

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour 5 minutes

Course: Dinner, Lunch, Main Course, One pot meal, Soup

Cuisine: American, Italian

Special Diet: Dairy-Free, Gluten-Free, PSMF

Servings: 8 Servings

Calories: 91kcal

Author: Tasha Metcalf

Ingredients

• 1 tsp olive oil
• 2 cloves garlic minced
• 1/4 cup parsley fresh, chopped
• 3 tomatoes diced, without peel
• 10 anchovies canned in oil, minced
• 6 cups vegetable broth 3 bouillon cubes + 6 cups water
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp red chili flakes
• 1 pound halibut filets fresh, chopped

US Customary - Metric

Instructions

• In a large stockpot, heat olive oil over medium heat. Add garlic and half of the parsley, reserving the remainder for garnish.
• Mix in tomatoes, anchovies, vegetable broth, salt, pepper, and red chili flakes. Increase heat to high and bring the pot to a boil. Reduce heat to medium-low, cover the pot, and simmer for 20 minutes.
• Remove lid and add halibut. Replace cover and cook for an additional 8 to 10 minutes, or until fish easily flakes apart.
• Remove from heat and break down halibut into small pieces. Mix to evenly distribute the fish and serve garnished with the remaining fresh parsley.

Notes

1g net carb per serving.

Nutrition

Calories: 91kcal | Carbohydrates: 2g | Protein: 12g | Fat: 2g | Cholesterol: 30mg | Sodium: 1141mg | Potassium: 404mg | Fiber: 1g | Sugar: 1g | Vitamin A: 875IU | Vitamin C: 9.1mg | Calcium: 23mg | Iron: 0.7mg

Tried this recipe?Mention @KETOGASM or tag #ketogasm!