Fish soup recipe
This fish soup recipe is a simple, comforting dish filled with fresh fish pieces, tender vegetables, and a flavorful broth that warms you right up. It's light but satisfying, with…
By Ava
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Reading time: 6 min
Tip: save now, make later.
This fish soup recipe is a simple, comforting dish filled with fresh fish pieces, tender vegetables, and a flavorful broth that warms you right up. It’s light but satisfying, with just the right balance of herbs and a hint of lemon to brighten the flavors. The mix of soft fish and gentle veggies makes it a great choice when you want something cozy and not too heavy.
I love making this fish soup on a rainy day or when I need a little reminder of the sea. One of my favorite tips is to use whatever fresh fish you have on hand—it always makes a difference and keeps the soup tasting wonderful. I also like adding a bit of crusty bread on the side to soak up every last drop of the broth.
Serving this fish soup with a sprinkle of fresh parsley and a squeeze of lemon juice really brings it all together. It’s easy to share with family or friends, and I find every spoonful feels like a warm hug. Whenever I make it, it reminds me of simple home-cooked meals that bring people closer around the table.
Key Ingredients & Substitutions
Firm White Fish: Cod, haddock, or sea bass work best as they hold their shape when cooked. If unavailable, try tilapia or pollock. Avoid flaky fish like sole or flounder.
Tomatoes: Fresh ripe tomatoes add brightness, but canned diced tomatoes are a great shortcut and often more consistent in flavor.
Fish Stock: Fish stock gives the soup a rich base. If you don’t have it, use vegetable or chicken stock. A mix of water and a splash of white wine can also work.
Herbs: Fresh oregano or basil adds lovely aroma. If fresh isn’t available, dried herbs can be used—add them earlier to release flavors.
How Do You Make Fish Soup Full of Flavor Without Overcooking the Fish?
Cooking fish perfectly in soup can be tricky since it cooks quickly and can fall apart. Here’s how I handle it:
- First, build your broth by slowly cooking onions, garlic, and vegetables to develop flavor.
- Simmer the broth with tomatoes and herbs to meld flavors before adding fish.
- Add fish chunks last to the simmering soup and cook gently, about 5-7 minutes. Avoid boiling as it makes fish tough.
- Use firm fish so pieces stay intact but still become tender.
- Finish with fresh herbs and a squeeze of lemon to brighten flavors right before serving.
This method keeps the fish tender and the soup rich and tasty. Serving with crusty bread helps soak up all that delicious broth!
Equipment You’ll Need
- Large heavy-bottomed pot – it cooks the soup evenly and prevents burning.
- Sharp knife – for cutting fish and chopping vegetables cleanly and safely.
- Cutting board – gives you a stable surface to prepare ingredients.
- Wooden spoon – perfect for stirring without scratching your pot.
- Ladle – makes serving the soup easy and neat.
Flavor Variations & Add-Ins
- Add shrimp or mussels along with the fish for a seafood medley that’s more complex.
- Stir in some chopped potatoes or carrots for extra heartiness and texture.
- Use saffron in place of smoked paprika to add a fragrant, warm flavor typical in Mediterranean fish soups.
- Finish with a dollop of crème fraîche or sour cream for a creamy touch that balances the acidity of tomatoes.
How to Make Hearty Fish Soup with Tomatoes and Herbs
Ingredients You’ll Need:
- 1 lb (450g) firm white fish fillets (such as cod, haddock, or sea bass), cut into chunks
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 2 celery stalks, sliced
- 1 red bell pepper, chopped
- 4 large ripe tomatoes, peeled and chopped (or 1 can 14 oz diced tomatoes)
- 4 cups fish stock or vegetable stock
- ½ cup dry white wine (optional)
- 1 teaspoon smoked paprika
- ½ teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
- Small bunch fresh oregano or basil leaves, plus extra for garnish
- 1 tablespoon fresh lemon juice
- Fresh parsley or additional fresh herbs, for garnish
How Much Time Will You Need?
You’ll need about 10 minutes to prepare your ingredients and 25-30 minutes to cook the soup. This includes softening the vegetables, simmering the broth, and gently cooking the fish. So overall, around 35-40 minutes from start to finish.
Step-by-Step Instructions:
1. Cook the Vegetables:
Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until it’s soft and translucent, about 5 minutes. Then stir in the garlic, sliced celery, and chopped red bell pepper. Cook for another 4-5 minutes until the veggies start to get tender.
2. Add Tomatoes and Simmer the Broth:
Put in the chopped tomatoes and let them cook down for 5-7 minutes until they break down and release their juices. Next, pour in the fish stock and white wine if you’re using it. Add smoked paprika, dried thyme, salt, and pepper. Bring everything to a gentle simmer and cook uncovered for about 15 minutes, so all the flavors mix beautifully.
3. Cook the Fish and Finish the Soup:
Carefully add the fish chunks to the simmering soup. Cook them gently for 5-7 minutes until the fish turns opaque and is cooked through. Just before serving, stir in the fresh oregano or basil leaves and the lemon juice. Taste and add more salt or pepper if you want.
4. Serve and Enjoy:
Spoon the soup into bowls and garnish with fresh parsley or other herbs you like. Serve it hot with crusty bread on the side for dipping. It’s a comforting and fresh meal perfect any time!
Can I Use Frozen Fish for This Soup?
Yes! Just make sure to thaw the fish completely in the fridge overnight or under cold running water before cooking. Pat it dry to avoid excess moisture in the soup.
Can I Skip the White Wine?
Absolutely! The white wine adds depth but is optional. You can simply replace it with extra fish or vegetable stock, or even a splash of lemon juice for brightness.
How Long Can I Store Leftover Fish Soup?
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the stove to avoid overcooking the fish and making it tough.
Can I Add Other Seafood?
Yes! Shrimp, mussels, or clams are great additions for extra flavor. Add them towards the end of cooking as they usually cook quickly.