Fish soup recipe
This fish soup recipe is a comforting bowl full of fresh flavors and hearty textures. It usually features tender chunks of fish, vegetables like tomatoes, onions, and celery, and a…
By Ava
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Reading time: 5 min
Tip: save now, make later.
This fish soup recipe is a comforting bowl full of fresh flavors and hearty textures. It usually features tender chunks of fish, vegetables like tomatoes, onions, and celery, and a warm, flavorful broth that’s both light and filling.
I love making this fish soup when the weather starts to cool down. It’s simple to prepare but feels special at the same time. One tip I have is to use whatever fresh fish you have on hand, and don’t be afraid to add herbs like dill or parsley for an extra touch of freshness.
My favorite way to enjoy this soup is with a slice of crusty bread on the side to soak up all the tasty broth. It’s great for sharing with family or friends, and I always find it brings a cozy, relaxed feeling to the dinner table.
Key Ingredients & Substitutions
White Fish Fillets: I recommend cod, haddock, or halibut because they hold their shape well. If you prefer, you can swap with tilapia or snapper. Avoid flaky fish like sole so it doesn’t break apart during cooking.
Tomatoes: Fresh peeled tomatoes add great flavor, but canned diced tomatoes work well too. I like using fire-roasted canned tomatoes for a smoky touch.
Fish Stock: Using fish stock or vegetable broth is key for a rich base. If you don’t have stock, clam juice or even chicken broth makes a suitable substitute.
White Wine: This is optional but adds nice depth. If you avoid alcohol, just add a splash of lemon juice for brightness instead.
How Do You Cook Fish So It Stays Tender in the Soup?
Adding fish at the right time and cooking gently is important to keep it tender and flaky.
- Wait until the broth is fully seasoned and simmering before adding fish.
- Gently lower fish chunks into the soup and keep the heat low to a gentle simmer.
- Cook for just 5-7 minutes; overcooked fish becomes tough and breaks too much.
- Use a spoon to carefully stir, so the fish stays intact.
This way, the fish stays moist and soft, making every bite enjoyable.
Equipment You’ll Need
- Large soup pot – perfect for simmering all the ingredients evenly.
- Wooden spoon – safe for stirring without scratching your pot.
- Sharp knife – helps you chop vegetables and fish cleanly.
- Cutting board – protects your countertops and keeps work tidy.
- Ladle – for serving the soup easily into bowls.
Flavor Variations & Add-Ins
- Swap white fish with shrimp or scallops for a shellfish twist.
- Add chopped potatoes or small pasta for a heartier meal.
- Stir in a pinch of saffron to boost the soup’s aroma and color.
- Include fresh spinach or kale near the end for extra greens and nutrients.
Classic Fish Soup Recipe
Ingredients You’ll Need:
- 1.5 lbs white fish fillets (cod, haddock, or halibut), cut into chunks
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 celery stalks, sliced
- 1 red bell pepper, chopped
- 4 large tomatoes, peeled and chopped (or 1 can diced tomatoes)
- 4 cups fish stock or vegetable broth
- 1 cup dry white wine (optional)
- 1 tsp smoked paprika
- 1 tsp dried thyme or 1 tbsp fresh thyme leaves
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- Fresh herbs for garnish (such as parsley, dill, or oregano)
How Much Time Will You Need?
This recipe takes around 10 minutes to prepare and about 30 minutes to cook, so a total of roughly 40 minutes from start to ready-to-serve. It’s great for a satisfying meal that’s not too time-consuming!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Heat the olive oil in a large soup pot over medium heat. Add the chopped onion, minced garlic, sliced celery, and chopped red bell pepper. Cook these, stirring often, for about 5 to 7 minutes until the vegetables soften and smell wonderful.
2. Add Tomatoes and Simmer:
Next, stir in the chopped tomatoes. Let them cook for another 5 minutes. During this time, the tomatoes will soften and break down, giving the soup a lovely flavor base.
3. Build the Soup Base:
Pour in the fish stock and the white wine if you’re using it. Add the smoked paprika, thyme, and bay leaf. Bring the mixture to a gentle simmer and let it cook uncovered for 15 minutes. This step helps all the flavors blend together beautifully.
4. Add Fish and Finish Cooking:
Season the broth with salt and pepper to your liking. Gently add the fish pieces into the simmering soup. Let them cook for 5 to 7 minutes, or until the fish is cooked through and flakes easily when tested with a fork.
5. Serve and Garnish:
Remove the bay leaf from the pot. Taste the soup again and adjust the seasoning if needed. Ladle the soup into bowls and sprinkle fresh herbs like parsley, dill, or oregano on top. Serve it warm, alongside crusty bread for dipping into the delicious broth.
Can I Use Frozen Fish for This Soup?
Yes, you can! Just be sure to fully thaw the fish in the fridge overnight and pat it dry before adding it to the soup to prevent excess water from diluting the broth.
Can I Prepare This Soup Ahead of Time?
Absolutely! You can make the broth and sauté the vegetables a day in advance, then add the fish and simmer right before serving for the freshest taste.
How Should I Store Leftover Fish Soup?
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the stove over low heat to prevent the fish from becoming tough.
What Can I Use Instead of White Wine?
If you prefer not to use wine, simply substitute with an equal amount of extra fish stock, vegetable broth, or a splash of lemon juice for a bit of brightness.