Fish Soup with Herbs

The rain was hammering against the kitchen window so hard that Tuesday evening that cooking anything felt like an act of defiance against the gloom. I had a bag of cod fillets from the morning market and a drawer full of vegetables that were begging to be used before they turned. Something about the smell of onions and leeks softening in olive oil made the whole house feel like a different place within minutes. That pot of fish soup turned a miserable night into the kind of evening you actually want to remember.

My neighbor Sandra knocked on the door that night to return a borrowed casserole dish, and the aroma hit her so hard she just stood in the hallway with her eyes closed for a moment. I ended up pulling up a chair and sharing the pot with her, tearing chunks of sourdough bread and dunking them straight into our bowls while she told me about her childhood near the coast in Portugal.

Ingredients

• White fish fillets (400 g): Cod or haddock work beautifully because they hold their shape without turning mushy, so cut them into generous chunks rather than small pieces.
• Shrimp, peeled and deveined (150 g, optional): These add a lovely sweetness and make the soup feel a bit more special when you have guests over.
• Onion (1 large, finely chopped): The backbone of the broth, so take your time softening it properly because rushing this step shows in the final flavor.
• Garlic cloves (2, minced): Add these after the onion has softened to prevent burning, which turns them bitter.
• Carrots (2, sliced): They bring a subtle sweetness that balances the acidity of the tomatoes beautifully.
• Leek (1, cleaned and sliced): Leeks hide dirt between their layers like nothing else, so slice them first and rinse thoroughly in a bowl of cold water.
• Potatoes (2 medium, peeled and cubed): These give the soup body and make it filling enough to serve as a complete meal.
• Celery stalks (2, diced): Celery might seem like an afterthought but it adds an earthy depth that you would absolutely miss if you left it out.
• Chopped tomatoes (1 can, 400 g): A good quality canned tomato makes all the difference here since it forms the base of the entire broth.
• Fish stock (1 L): Homemade is wonderful if you have it, but a quality shop bought stock works perfectly fine and saves you hours.
• Dry white wine (100 ml): The wine lifts everything and adds a brightness that water or extra stock simply cannot replicate.
• Olive oil (2 tbsp): Use a decent one because you are building flavor from the very first drop in the pot.
• Bay leaf, dried thyme, dried oregano: This humble trio does heavy lifting behind the scenes, so do not skip them even if your spice rack is looking sparse.
• Salt and pepper: Season gradually and taste as you go because the stock and tomatoes already carry a lot of salt.
• Fresh parsley and lemon wedges: The parsley brings freshness and the lemon squeezed over each bowl at the last second brightens every single spoonful.

Instructions

Build the foundation:

Heat the olive oil in a large soup pot over medium heat and add the chopped onion and sliced leek, stirring occasionally until everything is soft and translucent, about five minutes. You want the kitchen to smell sweet and savory before you move on to anything else.

Add the hearty vegetables:

Toss in the garlic, carrots, celery, and potatoes, stirring them through the softened onion mixture for about five minutes until they pick up a little color at the edges. This step wakes up the vegetables and starts building layers of flavor that you will taste later.

Deglaze and build the broth:

Pour in the white wine and let it bubble away for about two minutes until it reduces slightly and loses that sharp alcohol smell. Add the chopped tomatoes, fish stock, bay leaf, thyme, and oregano, stirring everything together so the aromatics are evenly distributed.

Simmer until tender:

Bring the pot to a gentle boil, then lower the heat, cover it, and let everything simmer together for about fifteen minutes until the potatoes and carrots yield easily when poked with a knife. The broth should smell rich and deeply savory by now.

Cook the seafood:

Gently lower the fish chunks and shrimp into the simmering broth, letting them poach quietly for five to seven minutes until the fish flakes apart easily when pressed with a spoon. Resist the urge to stir vigorously because you want the fish to stay in beautiful tender pieces.

Finish and season:

Taste the broth and add salt and pepper as needed, then fish out the bay leaf and discard it before anyone accidentally bites into it. A small squeeze of lemon juice directly into the pot right at the end can work wonders if the broth tastes flat.

Serve with love:

Ladle the hot soup into wide bowls, scatter fresh parsley over each portion, and serve with lemon wedges and plenty of crusty bread on the side for dunking. This soup is best eaten immediately while the fish is perfectly tender and the broth is piping hot.

Save Pin

Sandra now makes this soup every time it rains, which in our corner of the world means she makes it rather often. She told me last month that her granddaughter now calls it rainy day soup and asks for it by name whenever the clouds roll in.

What to Serve Alongside

A thick slice of sourdough or a chunk of crusty baguette is really all you need, toasted or not depending on your mood. If you want to round things out, a simple green salad with a sharp vinaigrette cuts through the richness of the broth beautifully and makes the whole meal feel complete without much extra effort.

Making It Your Own

Swap the white fish for salmon if you want something richer, or toss in a handful of mussels right at the end if you are feeling ambitious and want to impress someone. A pinch of chili flakes transforms the whole character of the soup into something bolder and more assertive, which is worth trying at least once. You can even stir in a splash of cream at the very end for a velvety version, though that does take it out of dairy free territory.

Storing and Reheating

This soup keeps well in the fridge for up to two days, though the fish will become more delicate and break down further as it sits, which honestly makes the broth even tastier the next day.

• Reheat gently on the stove over low heat rather than microwaving, which can toughen the fish.
• Freeze the broth base without the fish and add fresh seafood when you reheat for the best texture.
• Always taste for salt again after reheating because flavors tend to mellow overnight.

Save Pin

Some recipes become staples not because they are the most impressive thing you cook, but because they show up for you on the days you need them most. Keep this one close for the next rainy evening, and I promise it will earn its place in your rotation.

Recipe FAQs

→ Can I substitute other fish for white fish?

Yes. Firm, mild fish like cod, haddock or pollock work well; salmon or smoked fish can be used for a richer flavor but will alter the soup’s profile and cooking time.

→ How do I avoid overcooking the fish?

Lower the heat to a gentle simmer and add the fish toward the end of cooking. Poach just until the flesh flakes easily with a fork — usually 5–7 minutes depending on piece size.

→ Which wine should I use and can I skip it?

Use a dry white wine such as Sauvignon Blanc or Pinot Grigio for brightness; simmer briefly to mellow the alcohol. Omit or replace with extra stock if you prefer to avoid wine.

→ How can I make the broth creamier?

For a creamier finish, stir in a splash of cream or coconut milk at the end and warm through gently. Note this adds richness and will change dietary attributes.

→ What’s the best way to store leftovers?

Cool quickly and refrigerate in an airtight container for up to 2 days. Reheat gently over low heat to avoid breaking down the fish; add a splash of stock if it thickens.

→ Can I make this spicier or add more texture?

Add a pinch of chili flakes or a diced chili with the aromatics for heat. For more texture, toss in chopped fennel or finish with toasted breadcrumbs or crusty bread on the side.