Description
This Mediterranean-inspired fish soup is packed with tender white fish, fresh vegetables, and a bright lemony finish. It’s simple, healthy, and perfect for weeknight dinners.
Ingredients
For the soup:
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1 tbsp olive oil
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1 small onion, chopped
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2 garlic cloves, minced
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2 carrots, sliced
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1 celery stalk, chopped
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4 cups fish stock or chicken broth
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1 cup diced tomatoes (canned or fresh)
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1 bay leaf
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½ tsp dried thyme
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½ tsp salt (or to taste)
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¼ tsp black pepper
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1 lb firm white fish (like cod, halibut, or tilapia), cut into chunks
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Juice of 1 lemon
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2 tbsp chopped fresh parsley
Instructions
1️⃣ Sauté vegetables: Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery. Cook for 5-6 minutes until vegetables soften.
2️⃣ Simmer base: Stir in the diced tomatoes, bay leaf, thyme, salt, and pepper. Pour in the fish stock and bring to a boil.
3️⃣ Add fish: Reduce heat to a simmer and gently add the fish chunks. Cook for 6-8 minutes until the fish is opaque and flakes easily.
4️⃣ Add lemon: Stir in the lemon juice and let it simmer for 1 more minute to blend the flavors.
5️⃣ Finish and serve: Remove bay leaf, sprinkle with fresh parsley, and ladle into bowls. Serve hot with crusty bread.
Notes
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Add a handful of baby spinach or kale at the end for extra greens.
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Swap lemon juice for a squeeze of lime for a tangy twist.
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This soup also works well with shrimp or scallops for variety.
- Prep Time: 10 min
- Cook Time: 20 min