Fish soup recipe
Fish soup is a comforting and flavorful dish that's perfect for chilly days or whenever you want something light but satisfying. It’s usually made with a variety of fresh fish,…
Tip: save now, cook later.Fish soup is a comforting and flavorful dish that’s perfect for chilly days or whenever you want something light but satisfying. It’s usually made with a variety of fresh fish, along with vegetables like tomatoes, onions, and sometimes potatoes, all simmered together to create a tasty and nourishing broth.
I love how easy it is to customize fish soup depending on what you have on hand or your favorite flavor combinations. Sometimes I add a bit of lemon juice or fresh herbs like parsley to brighten it up, and a pinch of spice if I’m feeling adventurous. It’s a great way to enjoy seafood in a simple, homey way without too much fuss.
One of my favorite things about this soup is how versatile it is for serving. It’s wonderful with crusty bread on the side for dipping, or even over a small scoop of rice if you want it to feel a little heartier. I always find that fish soup warms me up from the inside out, and it’s a dish that makes everyone feel cozy and cared for at the table.
Key Ingredients & Substitutions
White Fish Fillets: Cod, haddock, or snapper work well because they stay firm in soup. If you can’t find fresh fish, frozen fillets are a good option. For a different taste, try salmon or tilapia, but adjust cooking time as needed.
Fish Stock or Vegetable Broth: Fish stock adds depth, but vegetable broth works fine if you prefer a milder flavor. You can also make your own fish stock by simmering fish bones with aromatics for extra richness.
Potatoes and Carrots: These veggies add texture and mild sweetness. If you want fewer carbs, swap potatoes for cauliflower florets or add celery for crunch.
Tomatoes: Fresh tomatoes give brightness to the broth. When fresh aren’t available, canned diced tomatoes or even a splash of tomato juice are good alternatives.
Herbs and Lemon: Parsley adds freshness but dill or basil work well too. The lemon juice brings a nice zing at the end—don’t skip it as it balances flavors beautifully.
How Do I Make Sure the Fish Stays Tender and Doesn’t Overcook?
Fish cooks quickly and can turn rubbery if overdone. Here’s how I do it:
- Cut fish into uniform chunks, so all pieces cook evenly.
- Add fish at the very end of cooking, only simmering it for 5-7 minutes until it flakes easily.
- Keep the heat low to prevent boiling when fish is added – a gentle simmer is best.
- Use a slotted spoon to gently stir or lift fish pieces; they are delicate and can break apart easily.
By following these steps, your fish soup will have tender, juicy fish pieces that melt in your mouth, creating a perfect finish to the dish.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for simmering the soup and cooking all the ingredients evenly.
- Sharp knife – makes chopping vegetables and fish easier and safer.
- Cutting board – a sturdy surface to prep your ingredients without slipping.
- Wooden spoon or heatproof spatula – great for stirring the soup gently without breaking the fish chunks.
- Ladle – helps you serve the soup neatly into bowls.
Flavor Variations & Add-Ins
- Add shrimp or scallops for extra seafood flavor and texture variety.
- Stir in chopped fennel or celery to add a subtle aromatic crunch.
- Use smoked paprika instead of regular for a smoky depth that changes the character of the soup.
- Mix in a handful of fresh spinach or kale at the end for extra color and nutrients.
How to Make Simple Fish Soup
Ingredients You’ll Need:
Soup Ingredients:
- 1 lb (450g) white fish fillets (cod, haddock, or snapper), cut into chunks
- 4 cups fish stock or vegetable broth
- 2 medium potatoes, peeled and cubed
- 2 medium carrots, peeled and sliced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 medium tomatoes, peeled and chopped
- 2 tbsp olive oil
- 1 bay leaf
- 1 tsp paprika
- Salt and freshly ground black pepper, to taste
- 1/4 cup fresh parsley, chopped
- Juice of half a lemon
Time Needed:
Total time is about 40-45 minutes, including 10 minutes prep and 30-35 minutes cooking. The soup simmers gently to develop flavors and cook the fish just right.
Step-by-Step Instructions:
1. Prepare the Base:
Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic and cook until soft and translucent, about 5 minutes. This brings out their sweetness and forms the flavor base.
2. Add Vegetables and Broth:
Stir in the carrots and potatoes, cooking for a couple of minutes. Pour in the fish stock or vegetable broth. Add the bay leaf, paprika, and season with salt and pepper. Bring to a boil, reduce heat, and simmer until the vegetables are tender, about 15-20 minutes.
3. Cook Tomatoes and Fish:
Add the chopped tomatoes and cook for 5 more minutes to soften them. Gently place the fish chunks into the soup. Simmer for 5-7 minutes until the fish flakes easily and is fully cooked.
4. Finish and Serve:
Remove the bay leaf. Stir in lemon juice and chopped parsley for freshness. Adjust seasoning if needed. Serve the soup hot, with extra parsley on top and crusty bread on the side if you like.
Can I Use Frozen Fish for This Soup?
Yes, frozen fish works well! Just make sure to thaw it completely in the refrigerator overnight before adding it to the soup. This helps the fish cook evenly and stay tender.
Can I Prepare This Soup Ahead of Time?
Absolutely! You can make the soup up to a day in advance. Store it in an airtight container in the fridge and reheat gently on the stove before serving. Add fresh parsley and lemon juice just before serving for the best flavor.
What Can I Substitute for Fish Stock?
If you don’t have fish stock, vegetable broth is a great substitute. You can also use chicken broth for a richer taste, but vegetable broth keeps the flavor light and fresh.
How Should I Store Leftover Fish Soup?
Store leftovers in a sealed container in the fridge for up to 2 days. Reheat gently on the stove to prevent the fish from overcooking or breaking apart.
