Spicy Cajun Blackened Fish Soup Recipe

If you’re searching for a seafood soup that packs a punch, look no further than this Cajun Blackened Fish Soup. It’s a vibrant, spicy dish that combines tender fish with a medley of flavorful vegetables, all enveloped in a rich broth. This soup is ideal for seafood lovers who want to experience the bold flavors of Cajun cuisine, making it a standout choice for dinner parties or cozy nights in.

Imagine savoring a warm bowl of this Cajun Blackened Fish Soup, with each spoonful bursting with a delightful blend of spices and fresh ingredients. It’s not just a meal; it’s an experience that transports you straight to the heart of Louisiana, where seafood soups reign supreme. Whether served as an appetizer or a main course, this soup is sure to impress your taste buds.

The Ultimate Cajun Blackened Fish Soup

A bowl of spicy Cajun Blackened Fish Soup with blackened fish chunks, bell peppers, and herbs on a rustic wooden table.

This Cajun Blackened Fish Soup is a tantalizing blend of spices, fresh fish, and vegetables. The bold flavors are perfectly balanced with a touch of heat, creating a satisfying and hearty soup that is both warming and invigorating.

Ingredients

1 pound firm white fish fillets (such as catfish or tilapia)
2 tablespoons Cajun seasoning
2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 bell pepper, diced
2 celery stalks, diced
2 cups diced tomatoes (canned or fresh)
4 cups fish or seafood stock
1 cup corn (fresh or frozen)
1 teaspoon dried thyme
Salt and pepper to taste
Chopped fresh parsley for garnish

Instructions

Prepare the Fish: Coat the fish fillets with Cajun seasoning on both sides. Heat the olive oil in a large pot over medium-high heat and sear the fish for about 3-4 minutes on each side until blackened. Remove the fish and set aside.
Sauté Vegetables: In the same pot, add the chopped onion, garlic, bell pepper, and celery. Sauté until the vegetables are softened and fragrant, about 5-7 minutes.
Combine Ingredients: Add the diced tomatoes, fish stock, corn, and thyme to the pot. Bring to a simmer.
Add the Fish: Chop the blackened fish into bite-sized pieces and add it back to the pot. Simmer for an additional 10 minutes to allow the flavors to meld.
Season: Taste and adjust seasoning with salt and pepper if needed. Serve hot, garnished with fresh parsley.