Fish soup recipe
This fish soup recipe is a light yet flavorful dish that combines tender chunks of fish with a mix of fresh vegetables and herbs. It’s warm and comforting, perfect for…
Tip: save now, cook later.This fish soup recipe is a light yet flavorful dish that combines tender chunks of fish with a mix of fresh vegetables and herbs. It’s warm and comforting, perfect for anyone who enjoys a clean, slightly briny taste from the sea alongside the subtle sweetness of cooked veggies. The broth is usually clear or lightly seasoned, letting the natural flavors shine through.
I love making this fish soup when I want something nourishing but not too heavy. One tip I always follow is to use a variety of fish or even some seafood like shrimp or clams if I have them on hand—it gives the soup a richer taste and more interesting texture. Also, adding a squeeze of fresh lemon or a sprinkle of fresh parsley at the end really brightens up the bowl.
My favorite way to serve fish soup is with crunchy crusty bread or a warm baguette to soak up the flavorful broth. It’s the kind of meal that feels cozy and fresh at the same time, great for a quiet dinner or when I want to impress guests with something simple but delicious. Plus, it’s so easy to make on a busy day!
Key Ingredients & Substitutions
Fish: Firm white fish like cod or halibut works great because it holds its shape while cooking. Tilapia is a budget-friendly option. If you prefer, shrimp or scallops can be used for variety.
Vegetables: Onion, carrot, tomato, and zucchini add flavor and texture. If zucchini isn’t available, try celery or bell peppers. Fresh tomatoes brighten the broth, but canned can work too.
Broth: Fish stock gives the best flavor, but vegetable or chicken broth works well if you don’t have it. You can even use water and then boost flavors with herbs and seasoning.
Herbs & Lemon: Fresh dill and parsley lighten the soup. If you don’t have dill, tarragon or chives offer a nice alternative. Lemon adds brightness—fresh juice is best, but bottled lemon juice is okay in a pinch.
How Do You Cook Fish in Soup Without It Falling Apart?
Fish cooks quickly and can easily break apart if handled roughly. To keep chunks intact:
- Cut the fish into even, bite-sized pieces before adding.
- Add fish towards the end of cooking, letting it simmer gently for 5-7 minutes.
- Avoid stirring vigorously once fish is in the pot; just gently swirl the soup if needed.
- Use a gentle simmer—not a rolling boil—to prevent fish from breaking down.
Following these steps will keep the fish tender and in nice pieces, making your soup satisfying and easy to enjoy.
Equipment You’ll Need
- Large pot – big enough to hold all soup ingredients and let them cook evenly.
- Sharp chef’s knife – makes chopping vegetables and cutting fish easy and safe.
- Cutting board – a sturdy surface for prepping all your ingredients.
- Ladle – for scooping and serving the hot soup without mess.
- Wooden spoon – perfect for stirring the soup gently, avoiding breaking up the fish.
Flavor Variations & Add-Ins
- Swap in shrimp or scallops for a mix of seafood flavors and textures.
- Add diced potatoes or rice for a heartier, filling soup.
- Use fresh thyme or bay leaves instead of dill for a different herb note.
- Include a pinch of saffron or smoked paprika to add warmth and complexity.
Classic Fish Soup Recipe
Ingredients You’ll Need:
For The Soup:
- 1 lb (450 g) firm white fish fillets (such as cod, halibut, or tilapia), cut into chunks
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 medium tomatoes, diced
- 1 medium carrot, peeled and diced
- 1 small zucchini, diced
- 4 cups (1 liter) fish stock or vegetable broth
- 1 tablespoon olive oil
- 1 lemon, thinly sliced (plus extra lemon juice to taste)
- Fresh dill, chopped (plus small sprigs for garnish)
- Fresh parsley, chopped
- Salt and freshly ground black pepper to taste
- Optional: pinch of smoked paprika or mild chili flakes
- Optional: 1 bay leaf
How Much Time Will You Need?
This fish soup takes about 10 minutes of prep time and around 25 minutes to cook. You’ll spend a little time chopping your veggies and fish, then letting the flavors come together as the soup gently simmers. All in all, about 35 minutes from start to table.
Step-by-Step Instructions:
1. Sauté the Aromatics:
Start by heating the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, sautéing them for about 3 to 5 minutes, until they’re soft and smell wonderful.
2. Cook the Vegetables:
Add the diced carrot, tomatoes, and zucchini to the pot. Stir everything together and cook for another 4 to 5 minutes. This softens the veggies and brings out their sweetness.
3. Simmer the Broth:
Pour in the fish stock or vegetable broth, and if you’re using a bay leaf, add it now. Bring the mixture to a boil, then turn down the heat and let it simmer for 10 to 15 minutes until the vegetables are tender.
4. Add the Fish:
Gently add the fish chunks to the simmering broth. Season with salt, pepper, and if you like, a pinch of smoked paprika or chili flakes for a little heat. Let the soup cook gently for 5 to 7 minutes, until the fish is cooked through and flakes easily.
5. Finish and Serve:
Remove the bay leaf. Stir in the fresh chopped dill and parsley. Taste the soup and adjust the seasonings, maybe adding a splash of fresh lemon juice. Ladle the soup into bowls, garnish each with a slice of lemon and a small sprig of dill. Serve it hot, with extra lemon wedges on the side.
Can I Use Frozen Fish for This Soup?
Yes, you can use frozen fish, but be sure to thaw it completely in the fridge overnight or under cold running water before cooking. This helps prevent the fish from breaking apart in the soup.
How Can I Make This Soup Spicier?
To add heat, include a pinch of chili flakes or a dash of hot sauce while seasoning the soup. You can also add finely chopped fresh chili peppers when sautéing the garlic and onions for extra kick.
Can I Prepare This Soup in Advance?
Absolutely! Make the soup up to the point before adding the fish, then refrigerate. Add and cook the fish fresh when reheating to keep it tender and prevent it from falling apart.
What’s the Best Way to Store Leftovers?
Store any leftover soup in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove to avoid overcooking the fish, adding a splash of broth or water if needed.