Fish Soup (Printer-friendly)
Tender white fish and shrimp simmered with vegetables and herbs in a savory broth; serves 4, 50 minutes.
# What You'll Need:
→ Seafood
01 - 14 oz white fish fillets (cod or haddock), skinless and boneless, cut into 1-inch chunks
02 - 5 oz large shrimp, peeled and deveined
→ Vegetables
03 - 1 large yellow onion, finely chopped
04 - 2 cloves garlic, 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 ½-inch cubes
08 - 2 celery stalks, diced
09 - 1 can (14 oz) diced tomatoes with their juices
→ Liquids
10 - 4 cups fish stock or vegetable stock
11 - ⅓ cup dry white wine
12 - 2 tablespoons extra-virgin olive oil
→ Seasonings 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 parsley, roughly chopped, for garnish
18 - Lemon wedges, for serving
# How To Make It:
01 - Heat the olive oil in a large heavy-bottomed soup pot over medium heat. Add the chopped onion and sliced leek, stirring occasionally, until softened and translucent, about 5 minutes.
02 - Add the minced garlic, sliced carrots, diced celery, and cubed potatoes to the pot. Cook, stirring frequently, for 5 minutes until the vegetables begin to soften and become fragrant.
03 - Pour in the white wine and let it simmer for 2 minutes to cook off the alcohol and reduce slightly. Add the diced tomatoes with their juices, fish stock, bay leaf, dried thyme, and dried oregano. Stir to combine.
04 - Bring the soup to a gentle boil, then reduce the heat to medium-low. Cover the pot and simmer for 15 minutes, or until the potatoes and carrots are fork-tender.
05 - Gently add the fish chunks and shrimp to the simmering broth. Continue cooking uncovered for 5 to 7 minutes, until the fish is opaque and flakes easily with a fork and the shrimp are pink and curled.
06 - Remove and discard the bay leaf. Taste the broth and adjust seasoning with salt and pepper as needed. Ladle the hot soup into shallow bowls, garnish generously with fresh chopped parsley, and serve alongside lemon wedges for squeezing over each portion.
# Expert Tips:
01 -
- It tastes like something youd pay too much for at a seaside restaurant, but it comes together with one pot and zero fuss.
- The broth is rich and layered, yet the whole thing takes less than an hour from chopping board to bowl.
02 -
- Do not let the soup boil vigorously once the fish goes in, or the delicate pieces will disintegrate into mush before you can serve them.
- The broth tastes even better the next day, so making it a few hours ahead and gently reheating actually improves the whole dish.
03 -
- Reserve a ladleful of broth before adding the fish, so you can adjust the seasoning without overcooking the seafood while you taste.
- A final squeeze of lemon at the very end brightens the entire pot and makes every flavor taste more like itself.