Fish Soup (Printable)
Tender white fish and shrimp simmered with tomatoes, potatoes and herbs in a savory broth, serves four.
# What You'll Need:
→ Seafood
01 - 14 oz white fish fillets (cod or haddock), skinless, boneless, cut into 1-inch chunks
02 - 5 oz shrimp, peeled and deveined (optional)
→ Vegetables
03 - 1 large yellow onion, finely chopped
04 - 2 garlic cloves, minced
05 - 2 medium carrots, sliced into ¼-inch rounds
06 - 1 medium leek, cleaned well and sliced into half-moons
07 - 2 medium Yukon gold potatoes, peeled and cut into ½-inch cubes
08 - 2 celery stalks, diced
09 - 1 can (14 oz) diced tomatoes with their juices
→ Liquids
10 - 4 cups fish stock or vegetable broth
11 - ⅓ cup dry white wine
12 - 2 tablespoons extra-virgin olive oil
→ Seasonings and Garnish
13 - 1 bay leaf
14 - ½ teaspoon dried thyme
15 - ½ teaspoon dried oregano
16 - Kosher salt and freshly ground black pepper, to taste
17 - Fresh flat-leaf parsley, roughly chopped, for garnish
18 - Lemon wedges, for serving
# Directions:
01 - Heat the olive oil in a large soup pot over medium heat. Add the chopped onion and sliced leek, stirring occasionally, until softened and translucent, about 5 minutes.
02 - Add the minced garlic, sliced carrots, diced celery, and cubed potatoes to the pot. Cook, stirring frequently, for an additional 5 minutes until the vegetables begin to soften.
03 - Pour in the dry white wine and let it simmer for 2 minutes to cook off the alcohol and reduce slightly. Add the diced tomatoes with their juices, fish stock, bay leaf, dried thyme, and dried oregano. Stir to combine.
04 - Bring the soup to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 15 minutes, or until the potatoes and carrots are fork-tender.
05 - Gently add the fish chunks and shrimp to the simmering broth. Cook uncovered for 5 to 7 minutes, just until the fish is opaque and flakes easily with a fork and the shrimp are pink and curled. Avoid overcooking.
06 - Remove the pot from heat and discard the bay leaf. Season the soup with kosher salt and freshly ground black pepper to taste. Ladle into warm bowls, garnish generously with chopped parsley, and serve alongside lemon wedges.
# Expert Tips:
01 -
- The broth tastes like it simmered all day but the whole thing comes together in under an hour.
- It is one of those rare soups that feels both light and deeply satisfying at the same time.
- You probably have most of the vegetables already sitting in your crisper drawer.
02 -
- Add the fish at the very end and never let the soup boil vigorously after that or the delicate pieces will disintegrate into mush.
- The soup tastes even better the next day so do not hesitate to make it ahead of time.
- If you want a spicier version, a pinch of chili flakes added with the tomatoes changes the whole character beautifully.
03 -
- Pat the fish chunks completely dry before adding them to the pot so they sear slightly instead of steaming into oblivion.
- Taste the broth before adding the seafood because that is your last chance to adjust salt and herbs without disturbing the delicate fish.