How To Prepare Tasty Fish Soup

This nutritious fish soup is rich and savory, made with simple ingredients such as tomatoes, white fish and shrimp.

Dec 16, 2022 - 16:53

It is a fast and easy recipe, ready in a little over 30 minutes, and tastes great with homemade croutons or a thick slice of buttery bread.

This soup is the ideal comfort food in cold weather and when you don’t feel like cooking engaging meals. It has tomatoes, prawns, and bits of fish and you will appreciate how easy it is to prepare and how nice it makes you feel to consume it.

Types of fish to add to the fish soup

Fish soup is fantastic with somewhat firm white fish fillets like cod, sea bass, tilapia and others. Shrimp, clams, and mussels are also delectable additions. Salmon also does well in fish soup.

How to cook fish soup

First, set a sizable soup pot over medium heat. Sauté the diced onions and garlic in little oil. Add the clam juice, tomato paste, fresh parsley, Italian seasoning, crushed tomatoes, and crushed tomatoes to the onions and stir to incorporate.

Add the white wine next. Then, cover the pot with your white fish filets. Before adding the shrimp, let the fish simmer for a while. When your soup is done cooking, taste it and add salt and pepper as desired.

Optional Supplements

This soup is simple to adapt to your preferences. Here are some alternatives: potatoes, bell pepper, celery, mushrooms, carrots, red pepper flakes, and hot sauce.

Ingredients

2 tablespoon vegetable oil

1 large white onion, minced

6 cloves garlic, minced

1 can crushed tomatoes

4 tablespoon tomato paste

½ cup fresh coriander, chopped

2 teaspoon Italian seasoning

1 cup clam juice

½ cup dry white wine

1000 g white fish such as cod or red snapper- cut into 1 ½-inch chunks

225 g shrimp

2-4 cups water or fish stock

Salt and black pepper - to taste

Procedure

Preheat a large saucepan over medium-high heat. Add the vegetable oil and diced onions then sauté for 3–4 minutes, stirring constantly. Add the minced garlic and sauté for a minute.

Add the crushed tomatoes with their juices to the pot and stir well to combine with the onions. Once heated through, stir in the tomato paste and then include the clam juice, fresh parsley, Italian spice, and cherry tomatoes. Put on a low boil.

Add the dry white wine and whisk to blend. If the stew is too thick, add 2-4 cups of water or as much water as necessary to achieve the appropriate level. Bring it to a low boil once more.

Add the fish and cover the saucepan with a lid then reduce heat to low and simmer for 2-3 minutes

Simmer the shrimp for 3 more minutes after adding them to the saucepan. Add salt and pepper to your desired taste. Serve the fish soup and enjoy.

Storing and reheating fish soup

Before storing your soup in the refrigerator for up to 3–4 days, let it cool and then transfer it to an airtight container. As an alternative, you might keep it frozen for up to 4 months. Before reheating on the stovetop or in the microwave, let the food defrost overnight in the refrigerator.