Fish Soup (Printable)
Tender white fish and shrimp simmered with vegetables and herbs in a savory broth, finished with parsley and lemon.
# What You'll Need:
→ Seafood
01 - 14 oz white fish fillets (cod or haddock), skinless and boneless, cut into 1-inch chunks
02 - 5 oz shrimp, peeled and deveined (optional)
→ Vegetables
03 - 1 large onion, finely chopped
04 - 2 garlic cloves, minced
05 - 2 carrots, sliced into ¼-inch rounds
06 - 1 leek, cleaned and sliced into half-moons
07 - 2 medium potatoes, peeled and cut into ½-inch cubes
08 - 2 celery stalks, diced
09 - 1 can (14 oz) chopped tomatoes
→ Liquids
10 - 4 cups fish stock or vegetable stock
11 - ⅓ cup dry white wine
12 - 2 tablespoons olive oil
→ Spices and Herbs
13 - 1 bay leaf
14 - ½ teaspoon dried thyme
15 - ½ teaspoon dried oregano
16 - Salt and freshly ground black pepper to taste
17 - Fresh parsley, chopped, for garnish
18 - Lemon wedges for serving
# Steps:
01 - Heat olive oil in a large soup pot over medium heat. Add the onion and leek, cooking until softened, about 5 minutes.
02 - Stir in the garlic, carrots, celery, and potatoes. Cook for an additional 5 minutes, stirring occasionally.
03 - Pour in the white wine and simmer for 2 minutes until slightly reduced. Add the chopped tomatoes, fish stock, bay leaf, thyme, and oregano.
04 - Bring to a boil, then reduce the heat to low. Cover and simmer for 15 minutes until the vegetables are tender.
05 - Gently add the fish chunks and shrimp to the pot. Simmer for 5 to 7 minutes until the fish is opaque and flakes easily with a fork.
06 - Season with salt and pepper to taste. Remove and discard the bay leaf. Ladle into bowls, garnish with fresh parsley, and serve with lemon wedges.
# Expert Tips:
01 -
- It comes together in under an hour and tastes like you spent all day tending a pot.
- The broth is light enough for a weeknight dinner but deeply satisfying when the weather turns cold.
02 -
- Never let the soup boil once the fish goes in or it will turn tough and rubbery instead of tender and delicate.
- The soup is best eaten the same day because fish leftovers in broth tend to develop a strong flavor overnight that not everyone enjoys.
03 -
- Cut all your vegetables before you start cooking because once things move quickly in the pot you will not have time to chop.
- The single biggest secret to this soup is using a good quality fish stock, it is the backbone of every spoonful.