Fish soup recipe
Fish soup is a lovely, heartwarming dish that brings together gentle flavors of the sea with fresh vegetables. It usually has chunks of tender fish, fragrant herbs, and a light,…
Tip: save now, cook later.Fish soup is a lovely, heartwarming dish that brings together gentle flavors of the sea with fresh vegetables. It usually has chunks of tender fish, fragrant herbs, and a light, flavorful broth that’s both comforting and nourishing. The mix of textures—from soft fish to crisp veggies—makes each spoonful satisfying and easy to enjoy anytime.
I always like to add a squeeze of lemon just before serving; it really brightens everything up and brings a fresh zing that I find refreshing. If you’re making fish soup at home, don’t forget to use a good fish stock or broth to build a rich flavor base without overwhelming the delicate taste of the fish. It’s one of those recipes that’s simple but always feels special when you sit down to eat it.
Serving fish soup with some crusty bread or a simple green salad turns it into a full meal that’s perfect for cooler days or when you want something light but filling. I love how fish soup fills the room with a cozy aroma and instantly makes me feel at ease—that’s why it’s a go-to recipe in my kitchen. Plus, it’s great for sharing with family or friends because it’s easy to prepare and a crowd-pleaser every time.
Key Ingredients & Substitutions
Fish: I like using firm white fish like cod or haddock because they hold their shape well. Mackerel works, too, if you prefer a stronger flavor. If you want a milder soup, tilapia or sole are good swaps.
Fish stock or broth: This builds the soup’s flavor backbone. If you don’t have fish stock, vegetable broth is a reliable substitute. For a quick option, you can use water with a bouillon cube.
Potatoes: They add comfort and texture to the soup. Yukon gold or red potatoes work nicely too. Avoid waxy potatoes as they might get mushy.
Fresh herbs: Dill gives the soup a fresh, slightly tangy note, but if you don’t have dill, fresh parsley or tarragon can be good alternatives.
How Can I Prevent the Fish from Overcooking and Falling Apart?
Fish cooks quickly and becomes dry or mushy if overdone. To make sure it’s tender and holds together:
- Use firm fillets and cut them into even pieces so they cook evenly.
- Add fish to hot but not boiling soup to avoid toughening.
- Simmer gently for 5-7 minutes, just until the fish turns opaque and flakes easily.
- Turn off the heat immediately once cooked to keep the texture perfect.
Handling the fish gently when stirring and serving also helps maintain nice chunks throughout your soup.
Equipment You’ll Need
- Large pot – big enough to hold all ingredients and simmer evenly without spilling.
- Sharp knife – for cutting fish, vegetables, and herbs cleanly and safely.
- Cutting board – provides a stable surface for chopping your ingredients.
- Wooden spoon – great for stirring the soup gently without breaking the fish pieces.
- Ladle – helps serve the soup neatly into bowls without mess.
Flavor Variations & Add-Ins
- Swap white fish for shrimp or scallops for a sweeter seafood taste and quicker cooking time.
- Add fennel or leeks with the aromatics for a subtle anise flavor that pairs well with fish.
- Stir in coconut milk at the end for a creamy, slightly tropical twist.
- Boost spice level with a pinch of cayenne or fresh chilies when you want more heat.
Classic Fish Soup with Vegetables and Herbs
Ingredients You’ll Need:
For the Soup:
- 1 lb (450 g) firm white fish fillets (such as cod, haddock, or mackerel)
- 4 cups (1 liter) fish stock or vegetable broth
- 2 medium potatoes, peeled and cut into chunks
- 2 medium tomatoes, chopped or sliced
- 1 celery stalk, sliced
- 1 small onion, diced
- 1 carrot, sliced
- 2 cloves garlic, minced
- 1 lemon, thinly sliced plus extra juice to taste
- 2 tbsp olive oil
- 1 tsp paprika (optional, for a mild smoky flavor)
- 1/4 tsp crushed red pepper flakes (optional, for slight heat)
- Fresh dill, chopped (about 2 tbsp)
- Salt and black pepper to taste
For Garnish:
- Fresh parsley, chopped
How Much Time Will You Need?
This fish soup will take about 15 minutes of preparation time and roughly 25 minutes of cooking time. In total, plan for about 40 minutes from start to finish to have a delicious, fresh soup ready to serve.
Step-by-Step Instructions:
1. Sauté the Vegetables:
Heat olive oil in a large pot over medium heat. Add diced onion, sliced carrot, and celery. Cook and stir for about 5 minutes until the vegetables soften.
2. Add Garlic and Spices:
Stir in minced garlic and paprika (if using). Cook for 1 more minute until you can smell the garlic and spices.
3. Pour in Broth and Cook Potatoes:
Pour the fish stock or vegetable broth into the pot and bring everything to a boil. Add the potato chunks, then reduce heat and simmer until the potatoes start to get tender, about 10 minutes.
4. Add Tomatoes and Heat Through:
Put in the chopped tomatoes and crushed red pepper flakes (if you like a little heat). Let the soup simmer for another 5 minutes to let the flavors blend.
5. Cook the Fish:
Carefully place the fish fillets into the pot. Cook gently for 5 to 7 minutes until the fish is fully cooked, turning opaque and easy to flake with a fork.
6. Add Lemon and Dill:
Drop in lemon slices and sprinkle chopped dill into the soup. Stir gently to mix, then season with salt and pepper to your liking.
7. Finish and Serve:
Turn off the heat and squeeze a bit of fresh lemon juice into the soup for a bright, fresh flavor. Ladle the soup into bowls, garnish with chopped fresh parsley, and enjoy it hot with crusty bread on the side.
Can I Use Frozen Fish for This Soup?
Yes, you can use frozen fish, but make sure to thaw it completely in the fridge overnight before cooking. Pat it dry with paper towels to remove excess moisture, which helps prevent the soup from becoming watery.
How Can I Make This Soup Spicier?
To add more heat, increase the crushed red pepper flakes or add a pinch of cayenne pepper while cooking. Fresh chopped chilies or a dash of hot sauce can also be stirred in just before serving.
Can I Prepare This Soup Ahead of Time?
Absolutely! You can prepare the soup up to step 6 and refrigerate it for up to 2 days. Add the lemon slices and fresh herbs just before reheating and serving to keep flavors bright and fresh.
What’s the Best Way to Store Leftovers?
Store leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat to avoid overcooking the fish, stirring occasionally for even warming.
