Fish Soup with Herbs (Print Version)
Tender white fish and shrimp simmered with potatoes, leeks, tomatoes and herbs in a savory wine-infused broth.
# What You Need:
→ Seafood
01 - 14 oz white fish fillets (cod or haddock), skinless, boneless, cut into 1-inch chunks
02 - 5.3 oz shrimp, peeled and deveined (optional)
→ Vegetables
03 - 1 large onion, finely chopped
04 - 2 garlic cloves, minced
05 - 2 carrots, sliced into ¼-inch 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 - 4.2 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
# Directions:
01 - Heat olive oil in a large soup pot over medium heat. Add the onion and leek, cooking until softened and translucent, about 5 minutes.
02 - Stir in the garlic, carrots, celery, and potatoes. Continue cooking for 5 minutes, stirring occasionally to prevent sticking.
03 - Pour in the white wine and simmer for 2 minutes until slightly reduced. Add the chopped tomatoes, fish stock, bay leaf, thyme, and oregano, stirring to combine.
04 - Bring the soup to a boil, then reduce heat to low. Cover and simmer for 15 minutes until all vegetables are fork-tender.
05 - Gently add the fish chunks and shrimp to the simmering broth. Cook for 5 to 7 minutes, just until the fish is opaque and flakes easily with a fork. Avoid overcooking.
06 - Season with salt and freshly ground black pepper to taste. Remove and discard the bay leaf before serving.
07 - Ladle the hot soup into bowls. Garnish generously with chopped fresh parsley and serve alongside lemon wedges for squeezing.
# Expert Tips:
01 -
- The broth tastes like it took all day but honestly comes together in under an hour, which feels like cheating in the best way.
- It is one of those rare dishes that is warming enough for winter yet light enough that you do not feel like napping afterward.
02 -
- The fish continues to cook in the hot broth even after you take the pot off the heat, so pull it slightly before you think it is done to avoid rubbery texture.
- Using a potato that breaks down a little during simmering actually helps thicken the broth naturally without any cream or flour.
03 -
- Pat the fish completely dry before adding it to the pot because excess moisture makes the broth cloudy and dilutes the concentrated flavor you worked so hard to build.
- Let the soup rest off the heat for five minutes before serving because those few minutes allow the flavors to settle and marry in a way that immediate serving never achieves.