Fish Soup (Print version)
Tender fish and shrimp simmered with potatoes, tomatoes and herbs in a savory broth; serve with lemon and crusty bread.
# What goes in:
→ Seafood
01 - 14 oz white fish fillets (cod or haddock), skinless and boneless, cut into 2-inch chunks
02 - 5 oz shrimp, peeled and deveined (optional)
→ Vegetables
03 - 1 large yellow onion, finely diced
04 - 2 garlic cloves, minced
05 - 2 medium carrots, sliced into ¼-inch rounds
06 - 1 medium leek, cleaned and sliced into half-moons
07 - 2 medium Yukon gold potatoes, peeled and cut into ¾-inch cubes
08 - 2 celery stalks, diced
09 - 1 can (14 oz) diced tomatoes, undrained
→ Liquids
10 - 4 cups fish stock or vegetable stock
11 - ⅓ cup dry white wine
12 - 2 tablespoons extra-virgin olive oil
→ Spices and Herbs
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, chopped, for garnish
18 - Lemon wedges, for serving
# Cooking steps:
01 - Heat the olive oil in a large soup pot over medium heat. Add the diced onion and sliced leek, stirring occasionally, until softened and translucent, about 5 minutes.
02 - Stir in the minced garlic, sliced carrots, diced celery, and cubed potatoes. Cook for an additional 5 minutes, allowing the vegetables to begin releasing their flavors.
03 - Pour in the white wine and let it simmer for 2 minutes until slightly reduced. Add the diced tomatoes with their juices, fish stock, bay leaf, dried thyme, and dried oregano. Stir to combine.
04 - Bring the mixture to a boil, then immediately reduce the heat to low. Cover the pot and simmer gently for 15 minutes, or until all the vegetables are fork-tender.
05 - Carefully add the fish chunks and shrimp to the simmering broth. Cook gently for 5 to 7 minutes, just until the fish is opaque, flakes easily with a fork, and the shrimp are pink and curled.
06 - Remove and discard the bay leaf. Season the soup with kosher salt and freshly ground black pepper to taste. Ladle into warmed bowls, garnish generously with chopped fresh parsley, and serve alongside lemon wedges.
# Tips from flavorandfeast:
01 -
- It tastes like something you would pay good money for at a coastal restaurant but comes together with everyday ingredients.
- The broth is light enough for a weeknight dinner yet deeply satisfying when the weather turns cold.
02 -
- Do not stir the soup after adding the fish because gentle handling keeps the chunks intact and beautiful.
- Adding the seafood too early is the fastest way to end up with rubbery shrimp and disintegrated fish.
03 -
- Soak your chopped potatoes in cold water for ten minutes before adding them to remove excess starch and keep the broth clear.
- The single biggest upgrade is finishing each bowl with a generous drizzle of your best olive oil right at the table.