Fish soup recipe
Fish soup is a warm and comforting dish that brings together tender pieces of fish, fresh vegetables, and flavorful broth. It's a simple yet satisfying meal that highlights the natural…
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Fish soup is a warm and comforting dish that brings together tender pieces of fish, fresh vegetables, and flavorful broth. It’s a simple yet satisfying meal that highlights the natural taste of the sea, often accented with herbs and a hint of lemon or spice. The mix of chunky fish and soft vegetables makes every spoonful a lovely combination of textures and flavors.
I love making fish soup because it’s so easy to customize depending on what’s in the fridge or what kind of fish I have on hand. Sometimes, I add a splash of white wine or a dash of paprika to give it a little extra zing. One tip I always follow is to add the fish towards the end of cooking so it stays tender and doesn’t fall apart. That way, the soup feels fresh and light but still filling.
My favorite way to enjoy fish soup is with a side of crusty bread or some simple crackers for dipping. It makes the meal feel cozy and complete, perfect for a chilly day or when I want something nourishing without a lot of fuss. Fish soup always reminds me of seaside vacations, where fresh seafood was a daily treat, and it brings a bit of that easy charm right into my kitchen.
Key Ingredients & Substitutions
White Fish Fillets: I like using cod or haddock because they stay firm but tender when cooked. If you can’t find these, pollock, tilapia, or even salmon work well. Just watch cooking times as some fish cook faster.
Fish Stock or Broth: Fish stock adds a deep seafood flavor, but vegetable broth is a simple and easy substitute. You can also use water with a splash of white wine for some extra zing.
Vegetables: Onion, carrots, celery, and bell pepper give the soup great texture and sweetness. You can mix in zucchini or potatoes if you like. Tomatoes provide acidity and color, fresh or canned both work.
Fresh Dill: Dill brings a fresh herby note that pairs beautifully with fish. If you don’t have dill, try parsley or tarragon instead for a different but tasty twist.
How Do You Keep the Fish Tender and Prevent It from Falling Apart?
The key is to add the fish chunks at the very end of cooking so they don’t overcook and become tough or mushy.
- After the broth and vegetables have simmered about 15 minutes, gently stir in the fish.
- Cook the soup just until the fish turns opaque, typically 5-7 minutes depending on chunk size.
- Avoid stirring too much once the fish is added; handle gently to keep chunks intact.
- Turn off the heat as soon as the fish is cooked through; its residual heat will finish cooking without drying it out.
This simple approach keeps the fish soft and flaky, making your soup lovely to eat every time.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for simmering the soup and cooking vegetables evenly.
- Sharp chef’s knife – makes chopping fish and vegetables quick and safe.
- Cutting board – provides a sturdy surface for all your chopping tasks.
- Wooden spoon or heatproof spatula – great for stirring without scratching your pot.
- Measuring cups and spoons – help you keep ingredient amounts accurate for best flavor.
Flavor Variations & Add-Ins
- Swap white fish for shrimp or scallops for a slightly sweeter seafood flavor and quicker cooking time.
- Add a pinch of smoked paprika or cayenne for a bit of warmth and spice.
- Stir in chopped fresh fennel or leeks with the vegetables for a subtle anise flavor that pairs nicely with fish.
- Throw in a handful of chopped kale or spinach near the end for extra color and nutrition.
Classic Fish Soup
Ingredients You’ll Need:
For The Soup:
- 1 lb white fish fillets (such as cod, haddock, or pollock), cut into bite-sized chunks
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 stalks celery, diced
- 1 red bell pepper, diced
- 1 medium tomato, diced (or 1/2 cup canned tomatoes)
- 4 cups fish stock or vegetable broth
- 1 bay leaf
- 1 tsp dried thyme
- Salt and freshly ground black pepper, to taste
- Fresh dill for garnish
- Juice of half a lemon
- Optional: crusty bread, for serving
How Much Time Will You Need?
This delicious fish soup takes about 10 minutes to prepare your ingredients and around 25 minutes to cook, making a total of 35 minutes until it’s ready to enjoy. It’s a quick and satisfying meal that’s perfect for a cozy lunch or dinner.
Step-by-Step Instructions:
1. Sauté the Base Vegetables:
Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic and cook, stirring often, until they become soft and smell wonderful, about 3-4 minutes.
2. Add Vegetables:
Mix in the diced carrots, celery, and red bell pepper. Cook them for 5 more minutes, stirring every now and then, until they start to soften.
3. Add Tomato and Simmer:
Stir in the diced tomato and let it cook for 2 minutes. Then pour in the fish stock or vegetable broth, add the bay leaf and dried thyme. Bring everything to a boil, then turn the heat down and let it simmer gently for 15 minutes. This lets all the flavors come together and the vegetables become tender.
4. Cook the Fish:
Take out the bay leaf. Carefully add the fish pieces to the pot. Let them cook for about 5-7 minutes until they’re opaque and just cooked through. Try not to stir too much so the fish stays in chunks.
5. Season and Serve:
Add salt, pepper, and lemon juice to taste. Ladle the soup into bowls, sprinkle with fresh dill, and serve straight away. A piece of crusty bread on the side makes a lovely finishing touch.
Can I Use Frozen Fish for This Soup?
Yes! Just make sure to fully thaw the fish in the fridge overnight before cooking. Pat it dry with paper towels to remove excess moisture, which helps keep the soup from becoming watery.
How Can I Store Leftovers?
Store the soup in an airtight container in the fridge for up to 2 days. When reheating, warm gently on the stove over low heat to avoid overcooking the fish. You can add a splash of broth or water if it’s too thick.
Can I Make This Soup Ahead of Time?
Absolutely! Prepare the broth and vegetables ahead, then refrigerate separately from the fish. Add and cook the fish just before serving to keep it tender and fresh.
What Are Good Substitutions for Fresh Dill?
If you don’t have fresh dill, try using chopped parsley or tarragon instead. They add a fresh, herby flavor that complements the fish nicely.
