Fish Soup

Fish soup is one of my husband’s favorite dishes. He was sick for couple of days and was on crackers/congee diet. The first dish he wanted to have when he felt better was fish soup. The original recipe includes clams, mussels, shrimp and fish. This recipe is different in the sense that I only used fish as the main ingredient.

This recipe was adapted from the Italian soup, “Cioppino”.  The soup base originally consists of fish stock but I used vegetable broth instead. It also includes diced tomatoes, fennel bulb, red pepper flakes, white wine and bay leaf. The mixture was then slowly simmered to blend all the flavors. Salmon or/ and halibut are added last. This soup is delicious and comforting, especially on a cold winter day 🙂

Cooking Tips for Perfect Fish Soup

To make sure your fish soup comes out perfectly every time, start with fresh ingredients. The quality of your fish is crucial, so try to get it from a local fishmonger or a trusted source. If possible, use a variety of fish for a deeper flavor profile. White fish like cod or tilapia works well, but you can also add richer fish like salmon for a more robust taste. When it comes to cooking, avoid overcooking the fish. It should be tender and flaky, not tough. Add the fish towards the end of cooking, letting it gently simmer in the broth for just a few minutes. This prevents it from becoming too dry. Lastly, don’t skip on the herbs or spices. Fresh herbs like parsley or dill can elevate the soup, while a squeeze of lemon right before serving adds a nice brightness.

Serving Suggestions and Pairings

Fish soup is versatile and can be served in a variety of ways. For a classic touch, serve it with a crusty baguette or some garlic bread. These help soak up the delicious broth. If you want to add more texture, consider topping the soup with a sprinkle of croutons or a dollop of pesto for extra flavor. Pairing the soup with a light salad, such as a simple arugula salad with lemon vinaigrette, balances the meal nicely. If you’re in the mood for something heartier, a side of risotto can complement the soup well. To enhance the dining experience, serve a chilled white wine, like a Sauvignon Blanc or Pinot Grigio, which pairs beautifully with the flavors of the fish and broth. This makes for a comforting and satisfying meal, perfect for gatherings or a cozy night in.

Frequently Asked Questions

What can I substitute for fennel if I can’t find it?

If fennel isn’t available, you can use a large onion or even leeks as a substitute. They add a nice sweetness and flavor that will still work well in the soup.

How should I store leftover fish soup?

Store leftover fish soup in an airtight container in the fridge for up to three days. Just remember that the fish may continue to absorb the broth, so it might be a bit thicker when you reheat it.

Can I make this fish soup ahead of time?

Yes, you can prepare the soup base ahead of time and add the fish just before serving. This way, the fish stays tender and doesn’t overcook.

What should I serve with fish soup?

Fish soup pairs wonderfully with crusty bread or a fresh green salad. A sprinkle of fresh herbs on top adds a nice touch, and a squeeze of lemon brightens everything up.

What’s a common mistake to avoid when making fish soup?

One common mistake is overcooking the fish, which can make it tough instead of flaky. Add the fish in the last few minutes of cooking to keep it tender and delicious.

Fish Soup

Liza Agbanlog

Warm up with this comforting fish soup, rich with the flavors of fennel, garlic, and tomatoes. It's easy to make and packed with savory goodness in every spoonful.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Soup

Servings 6 servings

Calories 350 kcal

Ingredients

  

1x2x3x

• 3 tablespoons olive oil
• 1 large fennel bulb thinly sliced or 1 large onion, chopped
• 2 shallots chopped
• 2 teaspoons salt
• 3 cloves garlic finely chopped
• ¾ teaspoon dried crushed red pepper flakes plus more to taste
• ¼ cup tomato paste
• 1 can (28-oz) diced tomatoes in juice
• 1 ½ cup dry white wine
• 5 cups fish stock or vegetable broth
• 1 bay leaf
• 1 ½ lbs . assorted firm-fleshed fish fillets such as halibut or salmon cut into 2-inch chunks

Instructions

 

• Heat the oil in a very large pot over medium heat. Add fennel or onion, shallots and salt and sauté for 5 minutes.
• Add the garlic and pepper flakes and sauté for 2 minutes.
• Stir in the tomato paste. Add tomatoes with their juices, wine, fish stock or vegetable broth and bay leaf. Cover and bring to a simmer.
• Reduce the heat to medium-low. Cover and simmer until the flavors blend, about 30 minutes.
• Add the fish. Simmer gently until the fish is just cooked through, around 3 minutes. Season the soup, to taste, with more salt and red pepper flakes.
• Ladle the soup into bowls and serve.
• Enjoy!

Notes

This recipe was adapted from Giada De Laurentiis

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 20gProtein: 30gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 7gCholesterol: 70mgSodium: 800mgFiber: 3gSugar: 5g

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