Quick and easy fish soup with warm Eastern Mediterranean spices, loads of fresh herbs, and a big splash of lemon juice. The perfect one-pot meal for any night of the week.
I have a thing for seafood in a warm, aromatic broth. Tasty, lean, and satisfying, it’s the kind of warm-your-belly meal that won’t leave you feeling heavy.
A few favorites of mine that fall under this category include: steamed clams, salmon soup with potatoes (so velvety and hearty), and Sicilian fish stew with garlic and capers. See, when you cook the Mediterranean way, you’re bound to find many ways to enjoy fish soup—the seasoning possibilities are endless.
This fish soup recipe is easy to make and loaded with warm Eastern Mediterranean spices like cumin, coriander, and turmeric, along with a big finish of fresh herbs and lemon juice. Do not skip the lemon juice; it makes all the difference, adding a bit of zing to balance all the warm flavors. You’ll want to serve it with some good bread to mop up the delicious, extra herby broth! It comes together quickly, so it’s a great weeknight win!
How to Make Fish Soup?
For those of us who are more visual, here is the step-by-step for how to make fish soup (the print-friendly recipe with the ingredient list is just below):
- Cut and season the fish. You’re going to start by making a spice mixture of coriander, cumin, red pepper flakes (I used Aleppo pepper), turmeric, and paprika. Cut up the fish fillets into small chunks of equal size (about 1 to 1 1/2 inch cubes), then give them a good toss with kosher salt, black pepper, and a couple teaspoons of your beautiful spice mixture. Set in the fridge for now.
- Make the broth. Grab a large pot or Dutch oven to make your tasty, aromatic broth. Start by cooking some chopped red onion, red bell pepper, celery, and garlic in a bit of extra virgin olive oil until fragrant. Season with kosher salt and the rest of the spice mixture you used for the fish. Add canned whole tomatoes with their juices, white wine, and low-sodium vegetable stock, seafood stock (or chicken stock if that’s what you have). Let the broth simmer for a good 20 minutes or so.
- Add the fish. When the broth is ready, slide the fish in and cook for 4 to 5 minutes or until the fish flakes easily with your fork (remember that fish cooks quickly, and it will continue to cook some in the hot broth even after you remove it from the heat).
- Finish with the fresh herbs and citrus. Stir in chopped fresh parsley and cilantro (about 1 cup each) and chopped green onions, both white and green parts. Finish with a splash of lemon juice.
What’s the Best Fish to Use?
- A moderately firm fish fillet such as halibut, cod, sea bass, or even red snapper will work in fish stew.
- I like to use a combination of fish; this time it was sea bass and red snapper (both were filleted, and the skins were removed).
- You can also use shellfish like shrimp or bits of lobster tail in this recipe, added in with the fish toward the end of cooking time.
- Over the years, readers have made this soup and shared that it’s just as delicious made with salmon, grouper, pollock, flounder, and perch. The flavors really work with whatever you have on hand! I would consider that another weeknight dinner win!
Can You Put Frozen Fish in Fish Soup?
Yes! You can add frozen fish directly to the soup. No need to thaw it first.
If quality fresh fish isn’t available, or you simply forgot to take your fish out of the freezer, you can add frozen skinless fish directly into the soup. Just let the fish cook in the soup for an additional 6 to 8 minutes.
What to Serve with Fish Soup
Remember that fish soup is best served right away so the fish does not overcook in the hot broth.
I love to serve it with extra lemon wedges on the side (more citrus is never a bad idea when it comes to fish) and a good loaf of rustic, crusty bread to sop up all the brothy goodness!
Or, if you like, you can serve this soup over a bed of quick-cooked couscous or your favorite grain. Add a big salad like this 5-Minute Lemon Parmesan Salad or this Mediterranean three-bean salad to start.
How to Store Leftover Soup
If you have any fish soup left, allow it to cool completely, then store it in the fridge in a tight-lid glass container for 2 to 3 days.
To warm leftovers, I like to remove the fish to cook the broth over medium heat, then add the fish in very briefly to warm through. I’ve found this is the best way to avoid overcooking the fish. The less time it spends cooking, the better.
More Fish Soup Recipes
Ingredients
- 1 1/2 teaspoon coriander
- 1 teaspoon cumin
- 1 teaspoon Aleppo pepper flakes or ½ teaspoon red pepper flakes
- 3/4 teaspoon turmeric
- 1/2 teaspoon paprika
- 1 1/2 pounds moderately firm fish fillet, I used a combination of sea bass and red snapper, cut into chunks (1 1/2 -inch pieces)
- kosher salt
- black pepper
- extra virgin olive oil
- 1 red onion, chopped
- 1 red bell pepper, chopped
- 2 celery ribs, chopped
- 4 garlic cloves minced
- 1 28- ounce can whole tomatoes
- ½ cup white wine
- 4 cups vegetable stock or chicken stock, preferably low-sodium
- 1 cup packed chopped fresh parsley
- 1 cup packed chopped fresh cilantro
- 3 green onions chopped (both white and green parts)
- 1 lemon, juiced
Instructions
- Combine the spices. In a small bowl, mix coriander, cumin, Aleppo pepper, turmeric, and paprika.
- Season the fish. Sprinkle a good pinch of kosher salt, black pepper, and 2 to 3 teaspoons of the spice mixture over the fish; toss to coat.
- Cook the vegetables. In a large pot or Dutch oven, heat 3 tablespoons extra virgin olive oil over medium-high heat. Add the onions, bell peppers, celery, and garlic. Cook, tossing regularly, for 5 minutes or until the vegetables soften. Season with a good pinch of kosher salt and black pepper. Add the remainder of the spice mixture.
- Add the liquids. Add the tomatoes, white wine, and broth. Bring to a boil, then lower the heat to medium-low. Cover the pot partway and let it simmer for 20 minutes.
- Add the fish. Add the fish and cook for about 4 to 5 minutes or until the fish is cooked through (do not over-cook the fish, remember it will continue to cook in the hot broth even after you remove it from the heat).
- Finish and serve. Stir in the parsley, cilantro, and green onions. Finish with lemon juice. Serve immediately.
Notes
- Which kind of fish fillet to use? A moderately firm fish fillet is good to use here. As mentioned in the recipe, I used a combination of sea bass and red snapper. Halibut and cod are also great options.
- Leftovers. Fish soup can be stored in the fridge for 2 to 3 days. To warm through, I like to remove the fish to first warm the broth well, then add in the fish very briefly so it doesn’t overcook.
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil and spices used in this recipe.
Nutrition
Try our all-natural Sumac!
This tangy, smokey, slightly sour spice is just what you need to give your recipe extra zing.
The only fish I had in the house at the time was salmon. I just love this spicy flavored soup. I normally do not like spicy things but the flavors in this dish were magnificent.
ABOLUTELY DELICIOUS. READY TO MAKE IT AGAIN
This recipe was absolutely delicious. We served it with a baked sweet potato that we dropped by the spoonful into the soup. I grew up eating gumbo this way and it really compliments the spice level from the pepper flakes. Thanks for sharing all of your wonderful recipes!
Oops forgot to add 5 stars with my comment
This was delish!
I fully intended to serve it with a balela salad. However because it is cold and snowy in Eastern Canada I wasn’t up to soup and salad. So we added carrots and small pasta to the recipe to make a satisfying dinner
Also doubled the spices. So good!!
The herbs at the end were perfect!
Thank you so much, Beth!!
Delicious! So much flavor. Didn’t change a thing. I used pre cut pollock (fish) that I had in the freezer. Can’t wait to have it for lunch tomorrow, because I’m sure it will be even better! Will definitely make again!
Very good soup. I’ve added a bit more fish and 1 more can of tomato. I’ve added also powdered garlic. Anyway, delicious. Certainly, I will make it again. I’ve used white fish and 1 can of mackerel.