Mediterranean Fish Soup

About

This Keto-friendly fish recipe is loaded with tender cod, and Mediterranean inspired flavors. The cod is diced and simmered in a delicious broth of tomato, aromatics, juicy kalamata olives, fresh basil, and a hint of lemon. This makes a great low carb lunch or light dinner option; perfect served all year round!

Can I Use A Different Fish?

We have used diced cod pieces for our Keto fish recipe. This recipe would also work just as well with another meaty white fish or even diced fresh salmon. Simply prepare as directed, adjusting cooking times as needed to ensure the chosen fish is cooked through completely. Please be sure to adjust your macros to account for any changes made to the original recipe.

Serving Suggestions

This warming Keto fish soup makes a great lunch option on its own. If you would like to have additional sides, we recommend a low carb bread for mopping up the soup, or alternatively, you could serve with cauliflower rice for a more hearty dinner option. You will find an array of delicious Keto bread recipes and ideas for cauliflower rice in our sides section.

Ingredients

10 olives pitted kalamata olives by mezzetta
2 tablespoon basil, fresh
2 4 oz cod
2 cup vegetable broth, bouillon or consomme
1 cup canned goods tomatoes-plum diced by compliments
1 teaspoon lemon peel or zest raw
1 clove garlic
1 large – stalk – 11" to 12" long celery
1 tablespoon olive oil
½ small red onion

Instructions

Finely dice the onion, crush the garlic, and thinly slice the celery. Heat the olive oil in a large saucepan or Dutch oven over a low/medium heat. Add the vegetables and sweat gently for a few minutes until tender and fragrant.
Add the vegetable stock and chopped tomatoes to the saucepan along with the lemon zest. Bring up to a gentle boil. Reduce to a simmer for 5 minutes to reduce the soup and infuse the flavors.
Roughly dice the cod into bite-sized chunks and add to the pan. Continue to simmer for a further 7 minutes or until the fish is entirely cooked through. The fish should be tender and flaky.
Roughly tear the fresh basil and add to the pan. Halve the olives and add to the soup. Stir well to combine. Divide between to bows and serve the soup hot.