Fish Soup

Picture a steaming bowl of fish soup, its aroma wafting through the kitchen, promising warmth and comfort on a chilly day.

This European classic is surprisingly easy to prepare, offering a cozy meal that feels both hearty and indulgent.

As fresh fish fillets meld with vibrant vegetables and aromatic herbs, they transform into a rich, flavorful broth.

Ready to savor this delightful creation? Let’s bring this dish to life.

Kitchen Tools Required

• 1 large pot
• 1 sharp knife
• 1 cutting board
• 1 ladle
• 1 wooden spoon

Ingredients

• 500 grams fish fillets, boneless and skinless
• 1 liter fish stock
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 potatoes, peeled and cubed
• 1 can (400 grams) diced tomatoes
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon thyme
• 1/2 teaspoon oregano
• 1 bay leaf
• 2 tablespoons parsley, chopped

Cook & Prep Time

To efficiently manage your time while preparing and cooking the fish soup, follow this timeline:

1. Reading the Recipe (5 minutes):
   • Begin by reading through the entire recipe to familiarize yourself with the steps and ingredients.
2. Prep Work (15 minutes):
   • Gather all ingredients and equipment.
   • Chop the onion, mince the garlic, dice the carrots and celery, and peel and cube the potatoes.
   • Confirm the fish fillets are boneless and skinless.
3. Cooking (30 minutes):
   • Heat olive oil in a large pot over medium heat (Start Timer: 0 minutes).
   • Add chopped onion and sauté until translucent (Approx. 5 minutes).
   • Stir in minced garlic and cook for 1 minute (Time: 6 minutes).
   • Add diced carrots, celery, and potatoes, and cook for 5 minutes (Time: 11 minutes).
   • Pour in fish stock and bring to a boil (Time: 16 minutes).
   • Add diced tomatoes, salt, black pepper, thyme, oregano, and bay leaf. Reduce heat and let simmer for 15 minutes (Time: 31 minutes).
   • Add fish fillets to the pot and cook until fish is opaque and flakes easily, about 10 minutes (Time: 41 minutes).
   • Remove the bay leaf from the soup.
4. Resting Time (5 minutes):
   • Stir in chopped parsley and let the soup rest for 5 minutes before serving (Time: 46 minutes).
5. Serving:
   • The soup is ready to be served. Enjoy your delicious fish soup!

Adjust the timeline as needed based on your cooking speed and preferences.

Recipe Instructions

Heat olive oil in a large pot over medium heat.

Add chopped onion and sauté until translucent.

Stir in minced garlic and cook for 1 minute.

Add diced carrots, celery, and potatoes, and cook for 5 minutes.

Pour in fish stock and bring to a boil.

Add diced tomatoes, salt, black pepper, thyme, oregano, and bay leaf.

Reduce heat and let simmer for 15 minutes.

Add fish fillets to the pot and cook until fish is opaque and flakes easily, about 10 minutes.

Remove bay leaf from the soup.

Stir in chopped parsley and let the soup rest for 5 minutes before serving.

Serving Tips

• Crusty Bread: Serve with a side of crusty bread to soak up the flavorful broth.
• Steamed Rice: Pair with a bowl of steamed rice for a more filling meal.
• Green Salad: Add a revitalizing green salad on the side for a light and balanced meal.
• Grilled Vegetables: Complement the soup with a variety of grilled vegetables for added texture and flavor.
• Lemon Wedges: Offer lemon wedges for a splash of citrus that brightens the flavors of the soup.

Storage

To store fish soup, cool it to room temperature.

Then refrigerate in an airtight container for up to 3 days.

For longer storage, freeze in portions for up to 3 months.

Freezing

To freeze fish soup, first let it cool completely.

Then, transfer it to airtight containers, leaving some space for expansion.

Label with the date.

Freeze for up to 3 months.

Reheating

To reheat fish soup, gently warm it on the stove over low heat.

Stir occasionally to prevent sticking.

Avoid boiling, as this can overcook the fish and alter the texture.

Final Thoughts

Fish soup is a comforting and versatile dish that can be easily adapted to suit individual tastes.

The combination of fresh fish, hearty vegetables, and aromatic herbs creates a flavorful and satisfying meal.

By using high-quality ingredients and adjusting the seasonings to your preference, you can create a soup that’s both nourishing and delicious.

Don’t hesitate to experiment with different types of fish or add a touch of heat with chili flakes.

Enjoy your homemade fish soup as a warm and inviting main course for any occasion.

Frequently Asked Questions

Can I Use Frozen Fish Fillets Instead of Fresh?

You can definitely use frozen fish fillets instead of fresh ones. Just guarantee you thaw them properly before cooking to maintain texture and flavor. Adjust cooking time slightly if needed, to guarantee thorough cooking.

What Types of Fish Are Best for Fish Soup?

For the best fish soup, use firm white fish like cod or haddock. They hold their shape well during cooking. You can also try salmon for richness. Confirm the fish is fresh or properly thawed for ideal results.

How Do I Make the Soup Thicker?

You can thicken the soup by creating a slurry with cornstarch and water, then gradually stir it into the simmering soup. Alternatively, mash some of the potatoes in the pot to achieve a thicker consistency.

Can I Substitute Fish Stock With Vegetable Stock?

Yes, you can substitute fish stock with vegetable stock. It will alter the flavor profile, making it less fish-forward. Make certain the vegetable stock is rich and flavorful to maintain the soup’s depth. Adjust seasonings as necessary.

Is Fish Soup Suitable for a Gluten-Free Diet?

Yes, fish soup is suitable for a gluten-free diet as long as all ingredients, including fish stock and seasonings, don’t contain gluten. Check labels for hidden gluten sources, especially in pre-packaged broths or spice blends.

Fish Soup

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Resting Time 5 minutes mins

Total Time 50 minutes mins

Course Main

Cuisine European

Servings 4 servings

Equipment

• 1 Large pot
• 1 sharp knife
• 1 Cutting board
• 1 Ladle
• 1 Wooden spoon

Ingredients

  

1x2x3x

• 500 grams fish fillets boneless and skinless
• 1 liter fish stock
• 2 tablespoons olive oil
• 1 onion chopped
• 2 cloves garlic minced
• 2 carrots diced
• 2 stalks celery diced
• 2 potatoes peeled and cubed
• 1 can diced tomatoes 400 grams
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon thyme
• 1/2 teaspoon oregano
• 1 bay leaf
• 2 tablespoons parsley chopped

Instructions

 

• Heat olive oil in a large pot over medium heat.
• Add chopped onion and sauté until translucent.
• Stir in minced garlic and cook for 1 minute.
• Add diced carrots, celery, and potatoes, and cook for 5 minutes.
• Pour in fish stock and bring to a boil.
• Add diced tomatoes, salt, black pepper, thyme, oregano, and bay leaf.
• Reduce heat and let simmer for 15 minutes.
• Add fish fillets to the pot and cook until fish is opaque and flakes easily, about 10 minutes.
• Remove bay leaf from the soup.
• Stir in chopped parsley and let the soup rest for 5 minutes before serving.

Notes

For the best flavor, use fresh fish and high-quality fish stock. Feel free to adjust the seasonings to your taste, and consider using a mix of different fish types for a more complex flavor profile. If you prefer a spicier soup, add a pinch of chili flakes while sautéing the onion.

Tried this recipe?Let us know how it was!

Cynthia Weatherford

Cynthia Weatherford is a seasoned chef and culinary enthusiast who serves as the Recipe creator of Somonday. With decades of experience in the kitchen and a passion for exploring diverse cuisines, Cynthia brings a blend of creativity and technique to every dish. Known for transforming simple ingredients into show-stopping meals, Cynthia believes that cooking is an art form anyone can master. Dedicated to inspiring home cooks, Cynthia shares approachable recipes, pro tips, and culinary wisdom to make every meal memorable.