Easy Fish Soup Recipe
This Easy Fish Soup Recipe is seriously a lifesaver on those nights when you’re staring into the fridge thinking, “Ugh, what am I even gonna make?” It’s quick, it’s healthy-ish (we’re using fish, people!), and it’s packed with flavor. It’s not just throwing some fish in water; it’s actually a celebration in a bowl! Trust me; even your picky eaters might surprise you.
My husband, bless his heart, is a total meat-and-potatoes guy. I thought he’d look at this soup like it was an alien. But NOPE! One night, I was feeling adventurous and whipped this up. He took a bite, and his eyes got all wide. Now, he requests it! My little one likes to slurp the broth and pick out the little bits of fish. It’s become our go-to when someone is feeling under the weather or we just need a comforting hug in a bowl.
Why You’ll Love This Easy Fish Soup Recipe
- It’s faster than ordering takeout. Seriously, you can have this on the table in, like, 30 minutes.
- Sneakily healthy. You’re getting your veggies and protein without even trying.
- Super customizable. Don’t like one of the veggies? Swap it out! Got leftover rice? Toss it in!
- It makes you feel like a gourmet chef without actually being one. (Don’t tell anyone our secret, okay?)
How to Make It
Okay, so first, grab a big pot – like the biggest one you got. Drizzle some olive oil in there and get it hot. Not smoking hot, just hot enough. Throw in your chopped onions and garlic (I always add extra garlic because… garlic). Let those guys soften up a bit, like they’re getting a little tan.
Next, toss in your carrots, celery, and any other hardy veggies you’re using. Give them a good stir and let them hang out for a few minutes. Now, pour in your broth – fish broth is amazing if you have it, but chicken or vegetable broth works just fine too. Don’t stress!
Bring it all to a boil, then reduce the heat and let it simmer for, oh, about 15 minutes or so, until the veggies are tender. This is when you can add any more delicate veggies like zucchini or spinach – they don’t need much time.
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Finally, gently place your fish into the simmering broth. Let it cook until it’s flaky and cooked through, usually around 5-7 minutes, depending on the thickness. Be careful not to overcook it; nobody likes rubbery fish. Season with salt, pepper, and a squeeze of lemon juice. And BAM! You’re done! Taste it, adjust the seasoning, and pat yourself on the back. You just made soup!
Ingredient Notes
- Fish Fillets: I usually go for cod or haddock because they’re easy to find and relatively inexpensive. But honestly, any white fish will work. Just make sure it’s boneless!
- Onion and Garlic: Don’t even think about skipping these. They are the base of the whole flavor party. I’m a bit heavy-handed with the garlic but hey, no vampires around here.
- Fish Broth: If you can find it, awesome! If not, chicken or veggie broth is totally fine. I’ve even used water with a bouillon cube in a pinch – don’t judge!
- Carrots and Celery: These add a nice sweetness and crunch. Plus, they’re good for you, so there’s that.
- Lemon: A squeeze of lemon juice at the end brightens everything up. Don’t skip it! Unless you’re allergic, then, uh, skip it.
Recipe Steps:
- Sauté: Cook onion and garlic in olive oil until softened.
- Add: Stir in carrots, celery, and other firm vegetables.
- Simmer: Pour in broth, bring to a boil, then reduce heat and simmer until veggies are tender.
- Incorporate: Add delicate vegetables like zucchini or spinach.
- Cook: Gently place fish into broth and cook until flaky.
- Season: Add salt, pepper, and lemon juice to taste.
- Serve: Enjoy hot!
What to Serve It With
I love serving this soup with a crusty baguette for dipping. Or a side salad if I’m feeling virtuous. A dollop of sour cream or a swirl of pesto is also pretty amazing.
Tips & Mistakes
- Don’t overcook the fish! Seriously, it’s the easiest way to ruin the whole thing.
- Taste as you go! Soup is all about adjusting the flavors to your liking.
- Don’t be afraid to experiment with different veggies. Mushrooms, potatoes, peas – they all work!
- I once added too much salt and almost cried. Start with a little and add more as needed.
Storage Tips
Okay, so leftovers will keep in the fridge for, like, 2-3 days. Just make sure to store it in an airtight container. And listen, I’m not gonna lie – I’ve totally eaten this cold straight from the fridge for breakfast. It’s not the best thing ever, but it’s definitely not the worst.
Variations and Substitutions
- No fish? Use shrimp or chicken!
- Out of broth? Water and a bouillon cube will do in a pinch.
- Don’t like lemon? A splash of white wine vinegar works too.
- I once added a can of diced tomatoes when I was feeling wild – it was actually pretty good!
- Forgot the celery once… just skipped it and nobody noticed.
Frequently Asked Questions
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Easy Fish Soup Recipe
Ingredients
Main Ingredients
- 1.5 lbs white fish fillets such as cod or haddock
- 2 tbsp olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 cup celery chopped
- 2 cups potatoes diced
- 4 cups fish stock
- 1 can diced tomatoes 14.5 oz
- 1 tsp salt
- 0.5 tsp black pepper freshly ground
- 1 tsp thyme dried
- 1 tsp paprika smoked
- 1 tbsp lemon juice freshly squeezed
- 2 tbsp parsley chopped
Instructions
Preparation Steps
- Heat olive oil in a large pot over medium heat. Add chopped onion and cook until translucent, about 5 minutes.
- Add minced garlic and chopped celery, and cook for another 2 minutes.
- Add diced potatoes, fish stock, diced tomatoes, salt, black pepper, thyme, and paprika. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
- Add fish fillets to the pot and cook until the fish is opaque and flakes easily, about 5-7 minutes.
- Stir in lemon juice and chopped parsley. Adjust seasonings to taste.
- Serve hot, garnished with additional parsley if desired.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
