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Spicey Saffron Fish Soup

This healthy soup was inspired by the earthy flavours of Spanish cuisine, this soup is fabulously easy as once you have your fish it can be made out of simple store cupboard ingredients.


  • 1 Tbsp olive oil

  • 1 onion

  • 4 garlic cloves

  • 1 tsp of Spanish paprika

  • 1 tsp turmeric

  • .5 tsp chili powder (to taste)

  • 1 x 400 g tin tomatoes

  • 2 Tbsp tomato paste

  • .5 cup red lentils

  • 1 litre of water

  • salt

  • pepper

  • 1 tsp sugar

  • 1 pinch of saffron steeped in hot water

  • 2 white fish fillets

  • 2 cups spinach leaves (optional)

  • Italian parsley

  • Crusty bread & lemon (to serve)


  • 1.

    Chop onion and garlic cloves and fry in some olive oil for 2 minutes on med-high heat.

  • 2.

    Add the paprika, turmeric and chili powder (you can omit or reduce this if you don't like heat) and fry for further 2 minutes.

  • 3.

    Add tomatoes and tomato paste and cook 2 minutes.

  • 4.

    Add water and a big pinch of salt, pepper & sugar (you can also add stock cube for more flavour).

  • 5.

    Add red lentils.

  • 6.

    Bring to boil then reduce to simmer.

  • 7.

    In a separate cup, steep saffron in some hot water for a minute, then add to broth.

  • 8.

    Add fish fillets to soup. There is no need to defrost, just drop it straight in and as it cooks it will naturally break down into bite sized pieces and flavour the soup nicely.

  • 9.

    Add some handfuls of chopped spinach & chopped parsley.

  • 10.

    Simmer approx 10 mins.

  • 11.

    Serve with crusty bread and a squeeze of lemon!


As this is my bargain off-the-shelf soup, I use fish that I keep in the freezer. Use diced fresh Rockling if available for a delicious 'top shelf' version.

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