In a large pot, heat 2 tablespoons of olive oil over medium heat. Once hot, add 1 diced onion, 2 minced garlic cloves, 1 chopped green bell pepper, and 2 sliced celery stalks. Sauté for about 5 minutes or until the vegetables soften and the onion turns translucent.

Stir in 2 teaspoons of Cajun seasoning, 1 teaspoon of smoked paprika, and a pinch of salt and black pepper. Then, add 1 can of diced tomatoes and 4 cups of low-sodium fish or vegetable broth. Bring to a gentle simmer for about 5 minutes.

Carefully add 1 pound of white fish fillets into the simmering soup. Allow to cook for 5 to 7 minutes until the fish is opaque and flakes easily with a fork.

Ladle the soup into warm bowls, optionally served over cooked rice. Garnish with freshly chopped parsley or sliced green onions.