Fish Soup with Vegetables (Printable View)
Tender fish and shrimp simmered with vegetables, white wine and herbs for a warming 50-minute main.
# What You'll Need:
→ 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 thoroughly and sliced into half-moons
07 - 2 medium russet potatoes, peeled and cut into ½-inch cubes
08 - 2 celery stalks, diced
09 - 1 can (14 oz) diced tomatoes with their juices
→ Liquids
10 - 4 cups fish stock or vegetable stock
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, finely chopped for garnish
18 - Lemon wedges for serving
# How-To Steps:
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. Stir to combine and cook for an additional 5 minutes until the vegetables begin to soften.
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 combine.
04 - Bring the mixture to a rolling boil, then immediately reduce the heat to low. Cover the pot and let it simmer gently for 15 minutes, or until all the root vegetables are fork-tender.
05 - Gently add the fish chunks and shrimp to the simmering broth. Continue cooking over low heat for 5 to 7 minutes until the fish is opaque, flakes easily with a fork, and the shrimp are pink and curled.
06 - Taste the broth and adjust with kosher salt and freshly ground black pepper as needed. Remove and discard the bay leaf before serving.
07 - Ladle the hot soup into warmed bowls. Garnish generously with fresh chopped parsley and serve immediately with lemon wedges on the side.
# Expert Advice:
01 -
- The broth tastes like it simmered all day but honestly comes together in under an hour, which feels like getting away with something.
- It is one of those rare dishes that is filling without leaving you in a food coma on the couch.
- You can swap in almost whatever fish or seafood you have on hand and it still works beautifully.
02 -
- Add the fish at the very end and never let the soup boil once it is in there or you will end up with rubbery pieces in a cloudy broth.
- Leeks hide dirt between their layers like a secret so slice them open and rinse thoroughly under running water before using.
03 -
- Taste the broth before adding the fish because that is your last chance to adjust seasoning without disturbing the delicate seafood.
- A strip of lemon peel simmered in the broth adds a fragrance that dried herbs alone can never achieve, and you simply remove it with the bay leaf before serving.