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.
Very tasty, followed the recipe using cod. Hubby loved it too! Keep your delicious recipes coming! Thanks Suzy!
Will do! Thanks, Nancy!
This soup is AMAZING! I made it with cod to avoid fish bones and it was fabulous!!
So glad you enjoyed it!
Made this tonight with Salmon & Cod. It was a big hit here, everyone loved it. I think for tomorrows leftovers (if my son doesnt finish it off later tonight, I will make some couscous. Thanks for sharing great recipes!
My pleasure, Stephanie! So glad you’re enjoying them.
Made this yesterday and followed the recipe exactly but did add 1 small zucchini sliced in half moons. Used cod and prawns which were marinating in the fridge all day in spice mixture. Amazing flavor and the diced herbs and lemon juice made everything pop. Will be making this many times. My son said make it next summer when there is fresh okra. I agree.
Ooo! Great idea! 🙂
I’ve never made a fish stew at home but your pictures are making me want to! Mouthwatering…
I made this with fresh cod last night and it was DELICIOUS! I didn’t have celery, so I used diced zucchini and a can of drained Palmini (hearts of palms shreds). I didn’t have a 28 oz. can of plum tomatoes, so I used a 28 can of pureed/diced tomatoes. I omitted the white wine, but added two ‘nests’ of angel hair pasta once the broth was added and it was all aboil. It was absolutely the perfect meal for a cold winter night and when we reheat it for dinner tomorrow night, I will likely add either chickpeas or olives or both. It’s an easy & very forgiving recipe and I’m already thinking about how I’ll make/tweak it next time, possibly using fresh salmon in place of the cod.
Thanks for sharing, Janice!
Made this exactly as written, and it was fabulous!!! Really love the herbs at the end- made this dish bright, filling, yet not heavy on the stomach. This one is a keeper!
Used red snapper…perfect!
Thanks for sharing, Jess!
Really, really good – even better on Day 2. Made it as per the recipe using sea bass and a few prawns (or in US = shrimp).
Thanks for sharing, Martin! So glad you enjoyed it!
Quick followup question to my earlier rave …I’m about to make this lovely soup/stew for a sick friend and intend to either double or triple the batch so our family can enjoy. I saw your note about leftovers in the fridge and rewarming, but would you do same for freezing? Or would you discourage, because freezing the cooked fish might make it (and the soup) too watery? I love having portions ready to thaw on nights when I’m too tired to cook..?
Hi, Jane! I have not tried freezing this one, so it’s hard for me to say how it would thaw out, unfortunately. If you give it a try, will you stop back and let us know how it went?
Very good the first night (I used halibut) but even better the second when I added some noodles. We thought the pasta made it a bit more filling. We will make it again…seasoning perfect.
Thanks for sharing, Diana! That pasta addition is a great idea!
Prepared as written. Family loved the taste. Superb! Great tasting without any additives or changes.
Yay! Thanks for sharing, Donna!
I am new to cooking in general and made this recipe a few nights ago. It came out fantastic! The grocery store only had fresh caught red snapper so I used 2lbs of it. The taste was awesome. This is the third recipe I have made from Suzy, and they all come out so good.
That’s so wonderful to hear, Wes! Thank you!
OMFG! (That’s Oh My, Food Good)
I made this for dinner this evening and it was amazing.
Once again you made me look good. Thank you.
LOL! Thank you, Andrew!
I just made this recipe and it is delicious!! Thanks Suzy, I make many of your recipes and they are terrific! Thank you for for so many good ones! Love the spices you use. Occasionally too hot for my husband, but he’s coming along.
Thank you, Joan!!
OH MY GOODNESS! Seriously, you are a gem. Never made fish soup before. This recipe is phenomenal! We used Petrale and Halibut. Eating with herbed goat cheese little toasts. DELICIOUS! 👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻
You are very sweet, Maggie. Thank you!!
I made this with frozen red snapper and cod loin. I didn’t eat it right away because I thought letting it sit and blend over night would make it taste even better better. It does look awfully colorful and smells delicious! Can’t wait to try it tomorrow
Forgot, I’m not really big on tomatoes I soup but I did use canned chopped tomatoes with chilies. Yum!
So glad you enjoyed this one, Jean!