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Fish Soup

Course Soup
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 servings
Calories 216kcal
Author Liza Agbanlog


  • 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


  • 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!


This recipe was adapted from Giada De Laurentiis


Serving: 1g | Calories: 216kcal | Carbohydrates: 15g | Protein: 7g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 7g | Cholesterol: 2mg | Sodium: 1490mg | Fiber: 4g | Sugar: 8g