Cod, potatoes, peas, leeks, and a creamy seafood broth combine to form an incredibly simple and delicious soup that can be prepared in under 30 minutes: fish soup.
Fish Soup Recipe
Adding this easy Fish Soup to your repertoire is highly recommended, regardless of your stance on seafood. The tastes of cod are reminiscent of your favorite comforting chowder recipes when combined with traditional soup components like potatoes, leeks, and carrots. Cod doesn’t have a particularly strong flavor on its own. Serve it in a large bread dish or with some Crusty Bread Rolls to make it more cozier.
This easy soup dish is fantastic for so many reasons. Every bowl of fish soup is filling, cozy, and incredibly tasty. The soup has a fantastic seafood broth and is created with basic ingredients. Not only does it have an amazing flavor, but it’s also a cost-effective method to occasionally include seafood for a variety of lean protein options.
Fish Soup Ingredients
- Veggies: A delectable blend of fish and veggies go into making this seafood soup. Leeks, carrots, peas, and yellow onions are all essential for the soup’s flavor and texture. They also provide color and beauty to the plain meal.
- Potatoes: Peeled and diced russet potatoes, along with the other veggies, are a terrific filling component that adds a cozy touch to the Fish Soup.
- Broth: To make the cooking liquid, mix 8 ounces of clam juice with 2 cups of fish stock. It may seem unnecessary to add the clam juice if you are not experienced in preparing shellfish. Many times, people are concerned that it would taste “fishy,” but in reality, it has a subtle flavor that enhances the other organic tastes in the dish.
- Cod: We used two pounds of cod for the fish. Cod is a delicate white fish with a moderate and somewhat sweet flavor, like other white fish. Dice the cod into little pieces so that there are plenty of tasty fish bits in the broth.
- Heavy Cream: To provide a rich, creamy yet relatively light touch, ½ cup of heavy cream is added to the soup at the end. It unites all the amazing ingredients and gives the soup a light chowder texture.
How to Make Fish Soup
Prepare the Vegetables
In a big saucepan with a heavy bottom, add the butter and place over medium heat. Add the chopped onion, leeks, cloves of garlic, celery, carrots, and potatoes after the butter has melted. Once the onions are transparent, mix the veggies and continue cooking over medium heat. After adding kosher salt, black pepper, and thyme to the veggies, mix them one more.
Allow the broth to simmer.
Stir in the clam juice and fish stock. Once the potatoes are soft, cover the saucepan and boil for 15 to 18 minutes. Add the parsley, peas, and cut fish fillet after that. Give the fish soup five more minutes to simmer.
Use Cream to finish. Stir the heavy cream into the soup. To reheat the cream, simmer for one additional minute. If preferred, garnish with fresh parsley and serve.
Cooking Fish Soup Tips & Tricks
Keep in Mind That Fish Cooks Easily
- Cod is one type of seafood that cooks fast, so wait until the very last few minutes to add the fish. It will absorb the flavors of the soup rapidly because the fish has a mild taste.
It Will Take Time to Develop Taste
- The fish doesn’t need to be cooked for a long time, but you should take the time to develop flavor by sautéing the spices and aromatic vegetables first. The vegetables’ sweetness is enhanced by the butter, and the natural juices caramelize to provide a fantastic depth of flavor.
What to Pair With Fish Soup
Wine: A crisp, light white wine pairs wonderfully with white fish, such as cod. Serve your soup with a glass of Albarino or Pinot Grigio. If you like beer, you may also combine it with a light lager or pilsner.
Bread: As with any soup dish, this one is best served with crusty bread for dipping, such as Italian or French bread. It would be delicious served with soft bread rolls as well. Oyster crackers may be added to the soup to give it a little crunch.
How to Store Fish Soup
Store: Fish Soup should not be kept at room temperature for longer than two hours after cooking. After allowing the soup to cool, store any leftovers in an airtight container. Store it in the fridge for three to four days.
Reheat: Gently reheat the soup over medium heat on the stovetop. Stir occasionally with gentleness to eliminate any possible separation.
Freeze: The soup may be kept in the freezer for up to four months. Before storing, let the soup to cool fully and be sure to give enough space for the broth to expand throughout the freezing process. Thaw it overnight and then reheat.
Alternative Cooking Techniques
Slow Cooker Fish Soup
With the exception of the peas, you may sauté the vegetables in butter until they are just tender, then put them in a slow cooker. To the slow cooker, add the potatoes, spices, fish stock, and clam juice. Once the potatoes are soft, simmer them on low for 4–6 hours or on high for 2–3 hours with the lid on. Add the fish, parsley, and peas, then stir and cover. Cook the fish for a further fifteen minutes on high, or until it is done. Finally, carefully whisk in the cream. Add parsley as a garnish and serve.
Kitchen Tools & Equipment
thick Pot: A good, large pot with a thick bottom that can cook soups would be a great addition to any kitchen! To add extra flavor to the pot you cook in, you want a heavy bottom pot, such as a dutch oven, so you can sauté aromatic vegetables and occasionally meat as well, depending on the recipe. For hearty, savory meals like stews and pot roasts, having a pot that can be used both on the stovetop and in the oven is a terrific idea.
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Fish Soup
Ingredients
- 3 tablespoons unsalted butter
- 1 yellow onion diced
- 1 leek trimmed and diced
- 3 cloves garlic minced
- 1 carrot diced
- 4 russet potatoes peeled and diced
- 1 teaspoon kosher salt
- 1 teaspoon dried thyme
- 1/4 teaspoon coarse ground black pepper
- 2 cups fish stock we like Better than Bouillon
- 8 ounces clam juice
- 2 pounds cod cut into 2″ chunks
- 1 cup frozen green peas
- 1/4 cup parsley chopped
- 1/2 cup heavy cream
Instructions
- Melt the butter in a big saucepan with a heavy bottom over medium heat.
- Stir in the carrots, celery, onion, leeks, and garlic.
- Sauté onions for 4–5 minutes, or until they become transparent.
- Mix thoroughly after adding the salt, thyme, and black pepper.
- Add the clam juice and fish stock.
- Potatoes should be soft after 15 to 18 minutes of simmering under cover.
- When the fish is fully cooked, add the cod, peas, and parsley, and simmer for 5 minutes.
- Before serving, add the heavy cream, mix thoroughly, and heat for one minute.
- If desired, garnish with more parsley.