Fish Soup (Printable)
Tender fish and vegetables simmered in a savory wine and stock broth, garnished 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 rounds
06 - 1 leek, cleaned and thinly sliced
07 - 2 medium potatoes, peeled and cubed
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 and translucent, about 5 minutes.
02 - Stir in the garlic, carrots, celery, and potatoes. Continue cooking for another 5 minutes, stirring occasionally to prevent sticking.
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 the mixture to a boil, then reduce the heat to low. Cover and simmer for 15 minutes until all vegetables are fork-tender.
05 - Gently add the fish chunks and shrimp to the simmering broth. Cook 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 warm bowls, garnish with fresh parsley, and serve alongside lemon wedges.
# Expert Advice:
01 -
- The broth tastes like it simmered all day but honestly comes together in under an hour on a weeknight.
- It freezes beautifully, so you can double the batch and thank yourself on a night when cooking feels impossible.
02 -
- Add the fish at the very end and simmer gently, because a hard boil will disintegrate your beautiful chunks into sad cloudy mush.
- Leeks hide dirt like nothing else, so slice them open and rinse every single layer under running water before they go near the pot.
03 -
- Use the best fish stock you can find or make your own by simmering fish trimmings with water, onion, and a bay leaf for twenty minutes, because the broth carries the entire dish.
- Let the soup rest off the heat for five minutes before serving because the flavors settle and the temperature becomes perfect for eating without burning your tongue.