Fish soup recipe
This fish soup recipe is a comforting bowl full of fresh flavors and tender pieces of fish swimming in a warm, tasty broth. It usually includes simple ingredients like onions,…
Tip: save now, cook later.This fish soup recipe is a comforting bowl full of fresh flavors and tender pieces of fish swimming in a warm, tasty broth. It usually includes simple ingredients like onions, garlic, tomatoes, and herbs that come together to create a soothing and hearty meal.
I love making this soup when I want something light but satisfying. The aroma of the simmering broth always fills my kitchen and makes everyone at home eager to taste it. One little tip I have is to use a mix of white fish fillets, which keeps the soup delicate and flaky without overpowering the other ingredients.
Serving this soup with some crusty bread or a sprinkle of fresh parsley on top makes it feel extra special. It’s the kind of dish that warms you up on a chilly day and feels just right any time you need comfort from the sea.
Key Ingredients & Substitutions
White fish fillets: I like using cod or haddock for their mild flavor and firm texture. Mackerel adds a richer taste if you prefer something stronger. If you don’t eat fish, try firm tofu as a protein substitute.
Potatoes: These add body to the soup. Yukon Gold or red potatoes work well because they hold shape while cooking. You can skip them for a lighter soup or add carrots for sweetness.
Tomato: Fresh tomatoes brighten the broth nicely. Canned diced tomatoes also work great if fresh aren’t in season.
Lemon and herbs: Lemon adds freshness and balances the flavors. Dill is my favorite herb, but parsley or cilantro can work too, depending on your taste.
How Do You Make Sure the Fish Stays Tender and Doesn’t Overcook?
Fish cooks quickly and becomes rubbery if overdone. Here’s my tip to keep it delicate:
- Add the fish to the simmering soup near the end of cooking (last 5-7 minutes).
- Keep the heat low so the fish gently poaches rather than boils.
- Use a slotted spoon or gentle stir to avoid breaking pieces while cooking.
- Remove the soup from the heat as soon as the fish flakes easily with a fork.
This way, the fish stays tender and absorbs the soup’s flavors perfectly without falling apart.
Equipment You’ll Need
- Large soup pot – big enough for all ingredients and easy stirring; I like one with a heavy bottom to prevent burning.
- Sharp knife – for chopping vegetables and cutting fish cleanly without smashing it.
- Cutting board – a sturdy, easy-to-clean surface makes prep safer and faster.
- Ladle – helps you serve the soup neatly and scoop out chunks easily.
- Wooden spoon – gentle on your pot and perfect for stirring without scratching.
Flavor Variations & Add-Ins
- Try adding shrimp or scallops along with fish for a seafood mix with extra texture.
- Swap potatoes for diced sweet potatoes to add a subtle sweetness and vibrant color.
- Stir in chopped fresh basil or thyme instead of dill for a different herbal note.
- Add a pinch of saffron or smoked paprika to boost depth and warmth in the broth.
Classic Fish Soup Recipe
Ingredients You’ll Need:
Main Ingredients:
- 1 lb white fish fillets (such as cod, haddock, or mackerel), cut into chunks
- 1 large tomato, cut into wedges
- 2 medium potatoes, peeled and diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 stalk celery, sliced
- 4 cups fish stock or water
- 1 lemon, thinly sliced
Seasonings and Garnish:
- 2 tbsp olive oil
- 1 tsp paprika
- Salt and pepper to taste
- Fresh dill or parsley, chopped (for garnish)
- Optional: pinch of red pepper flakes for heat
How Much Time Will You Need?
Total time for this recipe is about 30 minutes. You’ll spend around 10 minutes preparing the ingredients and about 20 minutes cooking the soup until the vegetables are tender and the fish is perfectly cooked.
Step-by-Step Instructions:
1. Sauté the Vegetables:
Heat olive oil in a large pot over medium heat. Add the chopped onion, sliced celery, and minced garlic. Cook, stirring often, until the vegetables are soft and fragrant—about 5 minutes.
2. Cook the Potatoes:
Add the diced potatoes to the pot and cook for another 3 minutes, stirring occasionally to keep everything from sticking.
3. Simmer the Broth:
Pour in the fish stock or water and raise the heat to bring it to a boil. Once boiling, reduce heat to a simmer and cook until the potatoes become almost tender, about 10 minutes.
4. Add Tomatoes and Seasonings:
Stir in the tomato wedges, paprika, salt, and pepper. Let the soup simmer for another 5 minutes so all the flavors blend nicely.
5. Cook the Fish:
Gently add the fish chunks into the pot. Simmer for 5-7 minutes until the fish is cooked through and flakes easily with a fork.
6. Finish with Lemon and Garnish:
Add lemon slices to the soup for a fresh, zesty flavor, and then remove the pot from heat.
7. Serve:
Ladle the soup into bowls. Sprinkle fresh dill or parsley on top and add red pepper flakes if you like a bit of heat. Serve hot, with crusty bread if you want an extra comforting touch.
Can I Use Frozen Fish for This Soup?
Yes, you can! Just make sure to thaw it completely in the fridge overnight or quickly in cold water before cooking. This helps the fish cook evenly and stay tender in the soup.
How Can I Store Leftovers?
Store any leftover fish soup in an airtight container in the fridge for up to 2 days. When reheating, warm gently on the stove to prevent the fish from overcooking and breaking apart.
Can I Add Other Seafood to This Soup?
Absolutely! Shrimp, scallops, or mussels make great additions. Add them during the last few minutes of cooking so they stay tender and fresh.
What Can I Use Instead of Fish Stock?
If you don’t have fish stock, vegetable or chicken broth works fine. Just note it will change the flavor slightly, but the soup will still be delicious and comforting.
