Fish Soup with Vegetables (Print)
Tomato-and-wine fish soup with white fish, shrimp and vegetables; herb-finished and ready in 50 minutes.
# Ingredient list:
→ 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 (optional)
→ Vegetables
03 - 1 large yellow onion, finely chopped
04 - 2 garlic cloves, minced
05 - 2 medium carrots, sliced into ¼-inch rounds
06 - 1 medium leek, cleaned well 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 and Fats
10 - 4 cups fish stock or vegetable stock
11 - ⅓ cup dry white wine
12 - 2 tablespoons extra virgin olive oil
→ Seasonings and Garnish
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, finely chopped, for garnish
18 - Lemon wedges for serving
# Directions:
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 the garlic is fragrant.
03 - Pour in the dry white wine and let it simmer for 2 minutes, scraping up any browned bits from the bottom of the pot. 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 lower the fish chunks and shrimp (if using) into the simmering broth. Continue to cook at a gentle simmer for 5 to 7 minutes, just until the fish is opaque, flakes easily with a fork, and the shrimp are pink and curled.
06 - Taste the broth and adjust with salt and pepper as needed. Remove and discard the bay leaf. Ladle the hot soup into shallow bowls, top each portion with a generous sprinkle of fresh parsley, and serve immediately with lemon wedges alongside.
# Expert Tips:
01 -
- It comes together in under an hour with everyday ingredients you probably already have.
- The broth tastes like it simmered all day, rich and layered with barely any effort.
- It is naturally dairy free and endlessly forgiving if you want to swap vegetables or fish.
02 -
- Do not let the soup boil once the fish goes in or it will toughen and turn rubbery instead of staying delicate and flaky.
- Add the fish last and simmer gently because overcooked fish is the one thing that can ruin an otherwise perfect pot.
03 -
- A pinch of chili flakes added with the tomatoes transforms the whole character of the soup into something bolder and more vibrant without overpowering the fish.
- Homemade fish stock made from saved shrimp shells or fish bones will elevate this from a very good soup to something genuinely memorable.