Fish Soup Recipes

Quick and easy fish soup with warm Eastern Mediterranean spices, loads of fresh herbs, and a big splash of lemon juice. The perfect one-pot meal for any night of the week. Be sure to read through for important tips!

I have a thing for seafood in a warm, aromatic broth. Tasty, lean, and satisfying, its the kind of warm-your-belly meal that wont leave you feeling heavy.

A few favorites here on the blog that fall under this category include: steamed clams, salmon soup with potatoes (so velvety and hearty), and Sicilian fish stew with garlic and capers. See, when you cook the Mediterranean way, youre bound to find many ways to fish soup–the seasoning possibilities are endless.

And todays easy fish soup recipe is another pot of goodness that is so worth a try. Its easy to make and loaded with warm Eastern Mediterranean spices like cumin, coriander, and turmeric + a big finish of fresh herbs and lemon juice (do not skip the lemon juice, makes all the difference in adding a bit of zing to balance all the warm flavors). Youll want to serve it with some good bread to mop up the delicious, extra herby broth!

Mediterranean-Style Fish Soup Recipe

Quick and easy fish soup with warm Eastern Mediterranean spices, loads of fresh herbs, and a big splash of lemon juice. The perfect one-pot meal for any night of the week. Be sure to read through for important tips!

Prep: 10min

Yield: 5

Serving Size: 1 serving

Nutrition Facts: calories 207.2 kcal, Carbohydrate 16.6 g, Protein 28 g, Fat 2.1 g, Saturated Fat 0.3 g, Cholesterol 58.5 mg, Fiber 4.2 g, servingSize 1 serving

Ingredients:

• 1 ½ teaspoon coriander
• 1 teaspoon cumin
• 1 teaspoon Aleppo pepper flakes (or ½ teaspoon red pepper flakes)
• ¾ teaspoon turmeric
• 1/2 teaspoon paprika
• 1 ½ pounds moderately firm fish fillet, (I used a combination of sea bass and red snapper, cut into chunks (1 1/2 -inch pieces))
• Kosher salt and black pepper
• Extra virgin olive oil
• 1 red onion, (chopped)
• 1 red bell pepper, (chopped)
• 2 celery ribs, (chopped)
• 4 garlic cloves (minced)
• 1 28- ounce can whole tomatoes
• ½ cup white wine
• 4 cups vegetable stock or chicken stock, (preferably low-sodium )
• 1 cup packed chopped fresh parsley
• 1 cup packed chopped fresh cilantro
• 3 green onions (chopped (both white and green parts))
• 1 lemon (juice of)

Instruction:

1. In a small bowl, mix the spices together.
2. Season the fish with a good pinch of kosher salt and black pepper and 2 to 3 teaspoons of the spice mixture; toss to coat.
3. In a large pot or Dutch oven, heat 3 tablespoons extra virgin olive oil over medium-high heat. Add the onions, bell peppers, celery, and garlic. Cook, tossing regularly, for 5 minutes or until the vegetables soften. Season with a good pinch of kosher salt and black pepper. Add the remainder of the spice mixture.
4. Add the tomatoes, white wine, and chicken broth. Bring to a boil, then lower the heat to medium-low. Cover the pot part-way and let simmer for 20 minutes.
5. Add the fish and cook for about 4 to 5 minutes or until the fish is cooked through (do not over-cook the fish, remember it will continue to cook in the hot broth even after you remove it from the heat).
6. Stir in the parsley, cilantro, green onions. Finish with lemon juice. Serve immediate

Fish and Vegetable Soup

Looking for a hearty dinner? Then check out this tasty fish and veggie soup made using Progresso® chicken broth, frozen vegetables.

Prep: 25min

Total: 35min

Yield: 4

Serving Size: 1 Serving

Nutrition Facts: calories 190 , Carbohydrate 11 g, Cholesterol 70 mg, Fat 1/2 , Fiber 2 g, Protein 25 g, Saturated Fat 2 g, servingSize 1 Serving, Sodium 1170 mg, Sugar 4 g, Trans Fat 0 g

Ingredients:

• 1 tablespoon butter or margarine
• 1/4 cup chopped onion
• 1 clove garlic, finely chopped
• 3 1/2 cups Progresso™ chicken broth (from 32-oz carton)
• 1 cup thinly sliced carrots
• 1 cup frozen cut green beans
• 1/2 cup frozen corn
• 1/2 teaspoon salt
• 1/2 teaspoon dried basil leaves
• 1/4 teaspoon dried oregano leaves
• 1/8 teaspoon pepper
• 1 lb firm white fish fillets (such as cod, haddock, halibut or orange roughy), cut into 1-inch cubes

Instruction:

1. In 3-quart saucepan or Dutch oven, melt butter over medium heat. Add onion and garlic; cook and stir 2 to 3 minutes or just until garlic begins to brown.
2. Stir in all remaining ingredients except fish. Heat to boiling. Reduce heat; cover and simmer 8 minutes.
3. Add fish; cook uncovered 5 to 7 minutes, stirring occasionally, until fish flakes easily with fork and vegetables are tender.

[Recipe + Video] Sopa de Pescado (Fish Soup)

Learn how to make our traditional sopa de pescado. a fish head soup recipe that is a light cheap, healthy, and delicious alternative to meat soups.

Prep: 10min

Total: 25min

Yield: 4

Serving Size: 1 serving

Nutrition Facts: calories 282 kcal, Carbohydrate 13 g, Protein 32 g, Fat 11 g, Saturated Fat 2 g, Cholesterol 136 mg, Sodium 1007 mg, Fiber 2 g, Sugar 2 g, servingSize 1 serving

Ingredients:

• 1 ½ pound fish heads ([0.7 kg])
• 2 tablespoon olive oil
• Juice of 1 lime
• 4 clove garlic (sliced)
• 1 cup auyama (kabocha squash) ((West Indian pumpkin or kabocha squash), diced, divided)
• 2 sprigs of cilantro (or parsley)
• 1 large carrot (peeled and diced)
• 1 cup potatoes (peeled and diced)
• 1 pound fish fillet ([0.45 k] cut into small pieces)
• 1 ½ teaspoon salt ((or more, to taste))
• 1 teaspoon pepper (freshly-cracked, or ground) ((or to taste))

Instruction:

1. In a deep pot mix the fish head (see notes), olive oil, lime juice, garlic cloves, and half of the auyama. Pour in 2.5 quarts [2.5 liters] of water. Boil covered over medium-high heat until the auyama has dissolved and heads are cooked and flaky (25 to 35 minutes).Remove from the heat and sieve to discard the solids. You can return any large pieces of cheek meat to the broth if you wish to dig it out.
2. Return the broth to the pot. Add cilantro, carrots, potato, and remaining auyama. Cook covered over medium-low heat until the vegetables are cooked through (about 10 minutes).
3. Add the fish fillet to the pot and cook until it is cooked through (5-10 minutes). In the end, you should have about half the liquid you started with, if it’s too little, add some more water and heat through, if it’s too much, simmer some more to reduce it. This is not a thick soup, the liquid has the consistency of broth.
4. Season with salt and pepper to taste. Remove from the heat and serve hot.

Classic Spanish Fish Soup | Authentic Flavors & Done in 30 Minutes