South American Fish Soup

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South American Fish Soup



  • Finely chop the onion.
  • Small dice (or grate) the carrot.
  • Add the tomato paste to the stock and stir until combined.
  • Cut the fish into 2 cm pieces. ( I removed the skin after it was cooked, but you can leave on if preferred).
  • Heat the oil in a medium saucepan over medium-high heat.
  • Cook the onion, garlic, cumin, coriander and south American seasoning, for 5 mins until the onion has softened, and the mix is fragrant.
  • Add the carrot and corn (if using) and the stock to the pan. Stir to combine. Bring to a simmer and let cook for 10 mins or until vegetables are just tender.
  • Add the fish to the broth and cook for 3-4 mins or until the fish is cooked through.
  • Taste and season with pepper.
  • Add the spinach in, remove the pan from the heat cover with lid and let it sit for 2 mins to wilt the spinach.


You can omit the corn, use baby corn or sweet corn. Nutritional options are below:
Baby Corn:Calories: 610 kcal; Carbohydrates: 4g; Protein: 22g; Fat: 6g
Sweet Corn Kernels:Calories: 625 kcal; Carbohydrates: 5g; Protein: 22g; Fat: 6g
No Corn:Calories: 583 kcal; Carbohydrates: 3g; Protein: 21g; Fat: 6g
Calories: 610kcal
Course: Main Course, Soup
Cuisine: South American
Spoon Rating:
Protein: Fish & Seafood
Bonus Spoons: 淙ast Feed, Batch Cook


Serving: 2g | Calories: 610kcal | Carbohydrates: 4g | Protein: 22g | Fat: 6g
Disclaimer: No Spoons to Cook is based on our own experience and research, and what we know works best for us. It is not medical advice. Our recipes focus on low inflammatory ingredients, whole foods and are founded in ketogenic and low carb ways of eating. We encourage spoonies to stay curious, ask questions, do your own research, listen to your body and to work with a Registered Dietitian or Medical Professional when appropriate to tailor your nutritional needs to support your care plan and goals.

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