Earlier today, I was chatting with a friend who mentioned he was in the mood for fish soup but wasn’t sure what kind to cook. That sparked an idea. I remembered some fish fillets in my freezer and realised how perfect a hot, comforting bowl of soup would be, especially with temperatures outside dropping to -39°C with the wind chill! A quick look into the fridge revealed I had just enough vegetables to bring this idea to life.
Hearty Homemade Fish Soup – A Nourishing Bowl of Comfort
This hearty and nourishing fish soup is the result—warm, rich, and flavorful. It’s a globally loved dish for good reason, blending tender fish with vibrant vegetables, herbs, and a comforting broth that’s ideal for cold days or anytime you’re craving something wholesome
Ingredients You’ll Need:
- 500g firm white fish fillets (like cod or tilapia)
- 2 garlic cloves, minced
- 1 onion, finely chopped
- 2 tablespoons olive oil
- 2 medium potatoes, peeled and chopped
- 1 cup frozen corn
- 2 carrots, peeled and diced
- 1 red bell pepper, diced
- 2 celery stalks, diced
- 1 cup mushrooms, roughly chopped
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon garlic powder
- 1/2 tsp chilli flakes (optional)
- 3 cups chicken broth
- 1 tsp onion powder
- 2 tbsp lemon juice (optional, for brightness)
- 1 cup frozen green peas
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
How to Make Fish Soup Step-by-Step:
- Prepare the Fish:
- Rinse the fillets beneath cold water and pat them dry. Cut into bite-sized chunks, then season with onion powder, garlic powder, salt, pepper, and a drizzle of olive oil.
- Line a baking tray, spread the fish pieces, & bake at 425°F (220°C) for 10–15 minutes until lightly browned.
- Sauté the Aromatics:
- Heat olive oil over medium heat until warm in a large soup pot. Add the chopped onions and garlic, sautéing until soft and fragrant.
- Cook the Base Vegetables:
- Add the chopped potatoes and cook until they are tender and soft, about 5 minutes. Then, add carrots and celery. Stir and cook briefly before adding bell peppers, mushrooms, peas, and corn. Sauté for another 3–4 minutes.
- Season & Simmer:
- Sprinkle in thyme, onion powder, garlic powder, chilli flakes (if using), and the bay leaf. Pour in the chicken broth. Bring to a Soft-boil. Then reduce the heat and simmer for 10 minutes to let the flavours develop.
- Add the Fish:
- Gently place the baked fish pieces into the soup. Steam for another 5–7 minutes until the fish is cooked through and flaky.
- Final Adjustments:
- Stir in lemon juice, then taste and adjust salt and pepper. Remove the bay leaf.
- Serve:
- Ladle the soup into bowls and garnish with fresh parsley. Serve hot with crusty bread, crackers, or even rice for a heartier meal.
Delicious Fish Soup
Ingredients
- 500 g fish fillet tilapia or cod
- 1 large onion finely chopped
- 2 large garlic cloves minced
- 2 tbsp olive oil
- 2 medium potatoes peeled and chopped
- 2 medium carrots peeled and diced
- 2 medium celery stalks diced
- 1 medium red bell pepper chopped
- 1 cup mushrooms roughly chopped
- 1 cup frozen corn
- 1 cup frozen beans
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp chilli optional
- 3 cups chicken broth
- 1/2 tsp dried thyme
- 1 bay leaf
- 2 tbsp lemon juice
- Salt and pepper to taste
- 1 tbsp fresh parsley for garnish
Instructions
- Rinse the fish fillets under cold water and pat them dry with paper towels. Cut the fillets into bite-sized pieces, then add oil, onion powder, garlic powder, salt and pepper, and mix well.
- Preheat the oven to 425 degrees. Line a baking pan and spread the fish pieces onto the sheet. Bake for 10-15 minutes until it browns.
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until fragrant and translucent.
- Add the diced potatoes and saute until they start to soften then add carrots and celery. Sautee and slightly cooked then add the rest of the vegetables to the pot. Sauté for a few minutes until the vegetables start to soften.
- Add the rest of the seasoning and the chicken broth and cook for about 10 minutes to allow the flavours to meld together.
- Gently add the fish pieces to the simmering vegetable mixture in the large pot. Bring the soup to a gentle simmer and cook for an additional 5 minutes
- Taste the soup and adjust the seasoning, adding more salt and pepper if needed. Add the lemon juice and stir well.
- Remove the bay leaf and serve. Garnish with freshly chopped parsley
Notes
Nutrition
Tips & Variations
- For a seafood twist: Add shrimp, mussels, or clams for more variety.
- To make it creamy, stir in a splash of coconut milk or heavy cream for added flavour before serving.
- Prefer it spicy: Add chopped chilli peppers or extra chilli flakes when sautéing the onions.
- Top it off: A swirl of olive oil, some croutons, or grated cheese makes it extra special.
Why You’ll Love This Fish Soup
This Fish soup recipe is easy, flexible, and full of heartwarming flavours. It always delivers a balanced, nourishing meal made with pantry staples or fresh market vegetables. The fish adds protein, the broth soothes, and the veggies create depth and texture. It’s the perfect recipe to have on hand when you’re craving something simple yet satisfying.
Storage & Reheating
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Freeze: Freeze in batches for up to 2–3 months. Thaw in the fridge overnight before reheating.
- Reheat: Gently warm on the stovetop over medium heat, adding broth as needed to achieve the desired texture.
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Frequently Asked Questions (FAQs)
1. What type of fish is best for fish soup?
White fish like cod, tilapia, or haddock work best because they hold their shape during cooking and absorb flavour well.
2. Can I use frozen fish in this soup?
Yes, frozen fish works perfectly. Just thaw it completely, pat dry, and follow the recipe instructions.
3. How can I make the soup creamier?
To achieve a creamier texture, add a splash of coconut milk or heavy cream during the last few minutes of cooking.
4. Is fish soup healthy?
Absolutely. This soup is packed with lean protein, vegetables, and essential nutrients, making it a nourishing and well-balanced meal.
5. Can I store and reheat fish soup?
Fish soup can be stored in the refrigerator for up to three days or frozen for up to three months. For best results, reheat it gently on the stovetop.
6. What side dishes go well with fish soup?
Crusty bread, garlic toast, or a light green salad pair perfectly with this warm and flavorful soup.
7. Can I add other seafood to the soup?
Yes! Shrimp, mussels, and clams can be added to make this a seafood medley soup.
