For a taste of the ocean that’s as hearty and filling as it is delicious, you can’t go wrong with homemade fish soup. Our simple recipe takes just 30 minutes to prepare, so you can whip it up whenever you need a comforting meal.
This recipe only calls for fish fillet. However, if you love seafood of all kinds, feel free to add 150 to 200g of shrimp, scallops or mussels to the dish as well. You can add most seafood at the same time as the fish fillet, but mussels and other shellfish should be added a few minutes before to give them time to open.
Ingredients (serves 4)
- 100ml olive oil
- 250ml fish stock or clam juice
- 100ml dry white wine
- 750g white fish (chopped into 2-inch pieces). Cod, sea bass and halibut all work
- 1 onion (chopped)
- 300g fresh tomatoes (chopped) or 400g (1 can) crushed tomatoes
- 2 teaspoons tomato paste
- 3 cloves garlic (minced)
- 15g fresh parsley (chopped)
- 1 teaspoon dry Italian herbs
- Dash of Tabasco or sriracha
How to make fish soup
1. In a heavy-bottomed pan, heat your olive oil on a medium-high setting.
2. Once hot, add your chopped onion. Sauté for around 5 minutes, stirring regularly.
3. Add the garlic and continue stirring for 1 minute. Add the parsley and continue stirring for 2 minutes.
4. Stir in the chopped or crushed tomatoes and tomato paste. Cook gently for around 10 minutes, continuing to stir regularly. Don’t allow the mixture to simmer at this point.
5. Next, pour in your fish stock and white wine, then add your chopped fish. Bring the soup to a simmer and cook for around 3 to 5 minutes. You’ll know it’s ready when the fish flakes apart easily.
6. Add your Italian seasoning, tabasco or sriracha, salt and pepper.
7. Serve hot in bowls with fresh bread for dipping.
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