Fish Soup with Vegetables (Printable)
Savory bowl of white fish, shrimp, potatoes and vegetables simmered with wine and herbs, served with parsley and lemon.
# What You Need:
→ Seafood
01 - 14 oz white fish fillets (cod or haddock), skinless, boneless, cut into 1-inch chunks
02 - 5 oz large shrimp, peeled and deveined (optional)
→ Vegetables
03 - 1 large yellow onion, finely diced
04 - 2 garlic cloves, minced
05 - 2 medium carrots, sliced into ¼-inch rounds
06 - 1 medium leek, cleaned thoroughly and sliced into half-moons
07 - 2 medium Yukon Gold potatoes, peeled and cubed into ½-inch pieces
08 - 2 celery stalks, diced
09 - 1 can (14 oz) diced tomatoes with their juices
→ Liquids
10 - 4 cups fish stock or vegetable broth
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 - 2 tablespoons fresh flat-leaf parsley, chopped for garnish
18 - Lemon wedges for serving
# How-To Steps:
01 - Heat olive oil in a large soup pot over medium heat. Add the diced onion and sliced leek, cooking for about 5 minutes until softened and translucent, stirring occasionally.
02 - Add the minced garlic, sliced carrots, diced celery, and cubed potatoes to the pot. Stir to combine and cook for an additional 5 minutes, allowing the vegetables to begin softening.
03 - Pour in the dry white wine and let it simmer for 2 minutes until slightly reduced. Add the diced tomatoes with their juices, fish stock, bay leaf, dried thyme, and dried oregano. Stir well to incorporate all ingredients.
04 - Bring the soup to a boil over medium-high heat, then immediately reduce to low. Cover the pot and simmer gently for 15 minutes until all the root vegetables are fork-tender.
05 - Gently slide the fish chunks and shrimp into the simmering broth. Cook for 5 to 7 minutes on low heat until the fish is opaque, flakes easily with a fork, and the shrimp are pink and curled. Avoid stirring vigorously to keep the fish pieces intact.
06 - Remove and discard the bay leaf. Taste the broth and adjust seasoning with kosher salt and freshly ground black pepper as needed.
07 - Ladle the hot soup into warmed bowls. Garnish generously with chopped fresh parsley and serve immediately with lemon wedges on the side.
# Helpful Tips:
01 -
- It comes together in under an hour but tastes like it simmered all afternoon on a stovetop in some tiny coastal village.
- The broth is light enough for a weeknight dinner yet deeply satisfying, especially with crusty bread torn straight into the bowl.
02 -
- Add the fish at the very end and never let the soup boil vigorously once it is in there, or you will end up with tough, rubbery pieces instead of tender flakes.
- The soup tastes even better the next day, so making it ahead for guests is not just acceptable but actually recommended.
03 -
- Pat the fish dry before adding it to the pot so it sears slightly rather than steaming into mush.
- A strip of lemon peel dropped into the broth during simmering adds a fragrant complexity that juice alone cannot achieve.