Fish Soup with Vegetables (Printer-friendly)
Savory fish and shrimp with tomatoes, potatoes and herbs, simmered into a light, fragrant broth. Serves 4.
# What You Need:
→ Seafood
01 - 14 oz white fish fillets (cod or haddock), skinless, boneless, cut into chunks
02 - 5.3 oz shrimp, peeled and deveined (optional)
→ Vegetables
03 - 1 large onion, finely chopped
04 - 2 garlic cloves, minced
05 - 2 carrots, sliced
06 - 1 leek, cleaned and sliced
07 - 2 medium potatoes, peeled and cubed
08 - 2 celery stalks, diced
09 - 1 can (14 oz) chopped tomatoes
→ Liquids
10 - 4.2 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 pepper to taste
17 - Fresh parsley, chopped, for garnish
18 - Lemon wedges, for serving
# How to Make It:
01 - Heat olive oil in a large 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 another 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 heat and simmer, covered, for 15 minutes until the vegetables are tender.
05 - Gently add the fish pieces and shrimp (if using) to the pot. Simmer gently for 5 to 7 minutes, or until the fish is cooked through 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 with one pot and zero fancy technique, which means you can make it on a Tuesday without thinking too hard.
- The broth tastes like it simmered all day, but honestly you are in and out of the kitchen in under an hour.
02 -
- Do not let the soup boil aggressively once the fish goes in or the pieces will disintegrate into mush instead of staying in tender chunks.
- If you are using frozen fish, thaw it completely and pat it dry with paper towels first, because excess water dilutes the broth.
03 -
- Let the broth simmer for the full fifteen minutes before adding fish so the vegetables have time to release all their sweetness into the liquid.
- Squeezing lemon juice directly into the bowl just before eating brightens every single flavor in a way you have to taste to believe.