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. Be sure to read through for important tips!
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 here on the blog 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 fish soup--the seasoning possibilities are endless.
And today's easy fish soup recipe is another pot of goodness that is so worth a try. It's easy to make and loaded with warm Eastern Mediterranean spices like cumin, coriander, and turmeric + a big finish of fresh herbs and lemon juice (do not skip the lemon juice, makes all the difference in 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!
What kind of fish to use?
A moderately firm fish fillet such as halibut, cod, sea bass, or even red snapper will work in this 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).
Can you put frozen fish in fish soup?
If quality fresh fish is not available to you, you can use frozen wild fish. I prefer to thaw the fish in the fridge overnight and use it per the recipe, but you can add it to the soup while still frozen and allow the fish to thaw and fully cook in the soup (it will take a little bit longer, somewhere around 6 to 7 minutes or so)
You can also use shell fish like shrimp or bits of lobster tail in this recipe, added in with the fish toward the end of cooking time.
How do you make fish soup from scratch?
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 ½ 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 (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 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 balela salad or this Mediterranean three bean salad to start.
How to store leftovers?
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 (this will depend on how fresh the fish was to begin with). To warm leftovers through, I like to remove the fish to cook the broth over medium heat, then add the fish in very briefly to warm through (it's hard to avoid overcooking the fish at this point, but the less time it spends cooking, the better)
You may also like
Baked white fish, Mediterranean-style
Greek Shrimp with Tomato and Feta
Hungry for more? Browse more Mediterranean recipes or our top Mediterranean diet recipes.
Mediterranean-Style Fish Soup Recipe
Ingredients
- 1 ½ teaspoon coriander
- 1 teaspoon cumin
- 1 teaspoon Aleppo pepper flakes or ½ teaspoon red pepper flakes
- ¾ teaspoon turmeric
- ½ teaspoon paprika
- 1 ½ pounds moderately firm fish fillet, I used a combination of sea bass and red snapper, cut into chunks (1 ½ -inch pieces)
- Kosher salt and 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 juice of
Instructions
- In a small bowl, mix the spices together.
- Season the fish with a good pinch of kosher salt and black pepper and 2 to 3 teaspoons of the spice mixture; toss to coat.
- 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 tomatoes, white wine, and chicken broth. Bring to a boil, then lower the heat to medium-low. Cover the pot part-way and let simmer for 20 minutes.
- Stir in the parsley, cilantro, green onions. Finish with lemon juice. Serve immediate
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, depending on the freshness of the fish when you cooked it. 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 spend too much time cooking.
- Visit Our Shop to browse quality Mediterranean ingredients including extra virgin olive oils and spices used in this recipe.
Carrie says
Made this for my family last Sunday and they raved about this soup! These family members are true foodies and they couldn’t say enough good things about this recipe. We talked about using as a base for so many other fish dishes, including mussels, shellfish and just dipping crusty bread. I’m making the base tonight to turn it vegan with chickpeas and leftover Napa cabbage. Definitely a keeper recipe. BTW, I pre-ordered your new cookbook and am looking forward to trying more recipes from your collection. Thanks so much!
Suzy says
Awesome! Thank you so much for your support, Carrie!
Alexandra says
Exactly what I have been looking for to rival my favorite Cioppino from a restaurant that I frequent. It’s actually better thank theirs. On permanent rotation. Thank you!
Suzy says
Awesome! Love to hear it! Thanks, Alexandra!
Kirstin says
Really delicious Suzy, thankyou 😋
Suzy says
So glad you enjoyed it!
Josephine says
Absolutely divine! I added pearl couscous to the broth and the zest of the lemon, along with the lemon juice at the end and served. Will prepare this again and again.
Thank you!
Suzy says
Great additions! Thanks for sharing, Josephine!
Rich Goodman says
Hi Suzy,
This is LIFE ! I LOVE it ! I make it often, trying different fish.
Thank You !
Suzy says
Yay! Thanks, Rich!
Michael Barba says
My wife loved it! I don't cook at all, and this recipe was easy to follow. Thank you!
Suzy says
Yay! Thanks, Michael!
Nicole says
AMAZING!! Loved it, thank you for sharing!
Suzy says
Wonderful to hear! Thanks, Nicole!
Lili says
Made for lunch and it was sooo delicious! Love all the herbs used in recipe - made the soup taste so good, Thank you so much for sharing Suzy!
Suzy says
I'm so happy you enjoyed it, Lili!
Laura says
In true Mediterranean style, I used the freshest most local fish/seafood I could get. Today it was swordfish and scallops. This recipe is everything I anticipated it would be and the friend who shared the meal loved it, too. Thank you, Suzy! Every recipe I have tried thus far has been remarkable.
Suzy says
Thank you so much, Laura!
Sue says
Fabulous I used cod and prawns it needs nothing else other than fresh crusty bread. Lemon wedges on the side made this recipe really sing !!
Suzy says
Sounds delicious! Thanks, Sue!
Roger says
On a Sunday in the Fall, we often have an early breakfast, skip lunch and are looking for something tasty in the late afternoon. This is just so easy to make and it warms you up nicely as the outdoor temperatures start to cool. We used frozen white fish and large shrimp served with some french bread slices toasted in the oven with butter and garlic. We wouldn't change a thing!
Suzy says
Thanks, Roger!
Elise Boettger says
Hi Suzy,
Do you have any modifications when you have to use frozen fish fillets?
Thank you!
Suzy says
Hi, Elise. I have some recommendations you might find helpful in the section of the article titled "Can You Put Frozen Fish in Soup?"
Lucie says
Suzy that recipe is magnificent! Made it with calamari, branzino, shrimp, and couscous. Put all dry ingredients down in the serving bowl and poored the broth over and topped with greens.
BTW: Left skin on branzino!
OMG, it was an amazing! Tons of green onion, parsley and especially cilantro makes the dish out of this world. ! Could not stop making more and more broth.
My whole family "swallowed they tongues". I loved the spice's ratio and mixed ahead of time more.
However I did not have white wine, had to use white wine vinegar diluted 1:1 with water and apple cider vinegar . Came out too sour. Cooked separately the fish's heads, skeletons and tails and added clam juice and SUPER!
Thank you Thank you Thank you!
Suzy says
My pleasure, Lucie! So glad you and the family enjoyed this one!
Marlene` says
Suzy, I cannot wait to try this recipe. Any suggestions regarding possible accompaniments: salad, dinner rolls?
Suzy says
Hi, Marlene. If you scroll down the post a bit, you will find a section titled "What to Serve with Fish Soup" that has some great ideas. Enjoy!!
Katie Level says
I used cod and added some shrimp. Delicious! We loved the light texture of the broth.
Suzy says
Thanks, Katie!
Delena says
I made this today and it was SO GOOD! Added some kale to it and I will be making this again soon.
teresa thorpe says
thank you!
Teresa says
Looks very good! You mention that the fish skin was removed - and I see in the photographs that the snapper has skin intact? Please clarify - skin off or on? thank you!
Suzy says
Hi, Teresa. I most often remove the skins, but it is possible to leave the skins on when making fish soup, if you'd like.
Jane says
do you have a cod stew recipe that you don't put in the oven?
With regards,
Jane C. Muhonen
Suzy says
Hi, Jane. This recipe is actually cooked on the stovetop, not in the oven. The dutch oven mentioned is just a type of large pot. Cod can be used here, as well.
Phyllis says
We grilled monk fish and have leftovers (thankfully). I will make the soup and slowly add the cooked fish. This is going to be extraordinary especially for leftovers. Thank you so much!!!!!