A bold and flavorful fish soup with a Cajun twist, featuring tender white fish, vegetables, and spices in a zesty tomato-based broth.

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Heat olive oil in a large pot over medium heat.
Add onion, bell pepper, and celery; sauté until softened, about 5 minutes.
Stir in garlic and cook for 1 minute more.
Add diced tomatoes with their juices, broth, Cajun seasoning, paprika, cayenne pepper, thyme, and bay leaf. Bring to a boil.
Reduce heat and let simmer for 15 minutes to blend flavors.
Add the fish chunks and simmer gently for 5–7 minutes, or until the fish is cooked through and flakes easily.
Stir in lemon juice and adjust seasoning with salt and pepper.
Remove bay leaf and serve hot, garnished with fresh parsley if desired.