Low Carb Mediterranean Fish Soup

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  • prep time

    prep time

    7 min

  • cook time

    cook time

    18 min

  • ready time

    ready time

    25 min

Low Carb Mediterranean Fish Soup

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.

  • Net Carbs

    8.3 g

  • Fiber

    3.1 g

  • Total Carbs

    10.4 g

  • Protein

    23 g

  • Fats

    10.6 g

237 cals

Low Carb Mediterranean Fish Soup

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Pitted Kalamata Olives by Mezzetta

    Pitted Kalamata Olives by Mezzetta

    10 olives

  • Basil, Fresh

    Basil, Fresh

    2 tablespoon

  • Cod

    Cod

    2 4 oz

  • Vegetable Broth, Bouillon Or Consomme

    Vegetable Broth, Bouillon Or Consomme

    2 cup

  • Canned Goods Tomatoes-plum Diced by Compliments

    Canned Goods Tomatoes-plum Diced by Compliments

    1 cup

  • Lemon Peel Or Zest Raw

    Lemon Peel Or Zest Raw

    1 tsp

  • Garlic

    Garlic

    1 clove

  • Celery

    Celery

    1 large - stalk - 11" to 12" long

  • Olive Oil

    Olive Oil

    1 tablespoon

  • Red Onion

    Red Onion

    ½ small

Recipe Steps

steps 4

25 min

  • Step 1

    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.
    Step 1
  • Step 2

    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.
    Step 2
  • Step 3

    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.
    Step 3
  • Step 4

    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.
    Step 4

Comments 2

  • Seal1

    Seal1 3 years ago

    Nice recipe however I added 1 tsp of Italian spices. 1 tsp of sweet paprika salt and pepper. I used Coral Trout for the fish. Being a master chef ( my own opinion) of bouillabaisse this was half the time spent and ingredients but gave us a great meal. Loved it

    • GorgeousKetone880202

      GorgeousKetone880202 2 years ago

      I used flounder and cod, very good and I used my own fish stock. Love it