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Cajun Fish Soup

  • Total Time: 35


A light soup with heart-warming spices and cooling mango. Perfect for the springtime!



  • 12 ounces fresh or frozen skinless cod or haddock fillets
  • 8 ounces fresh or frozen peeled and deveined medium shrimp
  • 1 tablespoon Cajun seasoning
  • 3 14 ounce can reduced-sodium chicken broth
  • 2 teaspoons finely shredded lime peel
  • 1 tablespoon lime juice
  • 1 tablespoon soy sauce
  • Few dashes bottled hot pepper sauce (optional)
  • 4 green onions, thinly sliced
  • 1/4 cup cilantro leaves, snipped
  • 1 medium fresh mango, chopped


  1. Thaw fish and shrimp, if frozen. Rinse; pat dry with paper towels. Place shrimp in a small bowl. Sprinkle half of the Cajun seasoning evenly over fish; rub in with your fingers. Sprinkle remaining seasoning over shrimp; toss to coat.
  2. Grill shrimp and fish over the stove top or on the barbecue. Follow instructions on package; roughly 5-8 minutes for shrimp and 10 minutes for fish (or until flakey).
  3. Meanwhile, in a large saucepan stir together the broth, lime peel, lime juice, soy sauce, and, if desired, hot pepper sauce. Bring to boiling; reduce heat. Stir in fish, shrimp, green onions, and cilantro; heat through.
  4. To serve, ladle soup into bowls and garnish with mango. Makes 4 servings.


  • Serving Size: 4