Fish Soup with Vegetables (Printer-Friendly)
Savory broth with tender white fish, shrimp, potatoes and herbs, finished with parsley and lemon.
# 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 shrimp, peeled and deveined (optional)
→ Vegetables
03 - 1 large onion, finely chopped
04 - 2 garlic cloves, minced
05 - 2 carrots, sliced into rounds
06 - 1 leek, cleaned and sliced
07 - 2 medium potatoes, peeled and cubed
08 - 2 celery stalks, diced
09 - 1 can (14 oz) chopped tomatoes
→ Liquids
10 - 4 cups fish stock or vegetable stock
11 - ⅓ cup dry white wine
12 - 2 tablespoons olive oil
→ Spices and Herbs
13 - 1 bay leaf
14 - ½ teaspoon dried thyme
15 - ½ teaspoon dried oregano
16 - Salt and freshly ground black pepper to taste
17 - Fresh parsley, chopped, for garnish
18 - Lemon wedges for serving
# How to Make It:
01 - Heat olive oil in a large soup pot over medium heat. Add the chopped onion and sliced leek, cooking until softened and translucent, about 5 minutes.
02 - Add the minced garlic, sliced carrots, diced celery, and cubed potatoes to the pot. Stir and cook for another 5 minutes until lightly softened.
03 - Pour in the dry white wine and let it simmer for 2 minutes until slightly reduced. Add the chopped tomatoes, fish stock, bay leaf, dried thyme, and dried oregano. Stir to combine.
04 - Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 15 minutes until all the vegetables are tender.
05 - Gently add the fish chunks and shrimp to the simmering broth. Cook for 5 to 7 minutes until the fish is opaque, flakes easily with a fork, and the shrimp are pink and curled.
06 - Season with salt and freshly ground black pepper to taste. Remove and discard the bay leaf. Ladle into warm bowls, garnish with chopped fresh parsley, and serve alongside lemon wedges.
# Expert Advice:
01 -
- The broth tastes like it simmered all day but you barely need fifty minutes from chopping to serving.
- It uses everyday vegetables and affordable white fish, so it works just as well for a Tuesday as a weekend dinner.
02 -
- If you boil the soup aggressively after adding the fish it will disintegrate into cloudy mush, so keep the heat at the gentlest simmer you can manage.
- Leeks hide an alarming amount of dirt between their layers, so slice them first and rinse thoroughly in a bowl of cold water before draining.
03 -
- Warm your bowls in a low oven before serving because fish soup cools quickly and tastes best when piping hot.
- A piece of crusty bread rubbed with garlic and toasted under the broiler is the single best accompaniment you can serve alongside this.