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!

Mediterranean fish soup

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.

Bowls of Mediterranean Fish Soup with Lemon Wedges to the Side

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.
    Chunks of fish cut up into pieces and seasoned with spice mixture
  • 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.
    Tomato broth for fish stew
  • 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.
    fish soup garnished with parsley and cilantro with a side of cut lemons

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

Shrimp Pasta

Greek Shrimp with Tomato and Feta

Easy Seafood Paella

Spanish Chicken and Rice

Hungry for more? Browse more Mediterranean recipes or our top Mediterranean diet recipes.

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4.89 from 208 votes

Mediterranean-Style Fish Soup Recipe

Suzy Karadsheh
Mediterranean fish soup
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!
Prep – 10 minutes
Cook – 25 minutes
Serves – 5 people (up to)


  • 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


  • 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.
  • 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).
  • Stir in the parsley, cilantro, green onions. Finish with lemon juice. Serve immediate


  • 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. 


Calories: 207.2kcalCarbohydrates: 16.6gProtein: 28gFat: 2.1gSaturated Fat: 0.3gCholesterol: 58.5mgPotassium: 1285.7mgFiber: 4.2gVitamin A: 2389.1IUVitamin C: 92.2mgCalcium: 133.1mgIron: 4.3mg
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I'm Suzy; born and bred right on the shores of the Mediterranean. I'm all about easy, healthy recipes with big Mediterranean flavors. Three values guide my cooking: eat with the seasons; use whole foods; and above all, share! So happy you're here...
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  1. Just made it it looks smells so delicious I added scallops mussels prawns plus halibut and salmon still had some turkey broth I the freezer .
    What a treat ..

  2. 5 stars
    I’m making it for a second time tonight. My spouse said it was the best soup I’ve ever made. I love it. The leftovers are great. Tonight I’m going to serve it over farro.

  3. 5 stars
    I just made this using Ras El Hanout as spices and TJ's (seasonal) "Honey Aleppo Sauce" as a fish marinade. Omitted wine or broth, and added a diced bulb of fennel to the vegetables. Devoured with fresh crunchy baguette. Absolutely delicious.

  4. This was absolutely amazing and will now be a staple in my household. Served it with the Za’atar rolls from this same website and it was an incredible combination!

  5. 4 stars
    This recipe looks great. I'm planning on making it tomorrow. I'm new to the Mediterranean diet, but doesn't eating it with a hearty bread detract from the health benefits?

    1. Hi, Michael. Bread is definitely welcome when eating the Mediterranean way, in moderation, of course. If you want something a bit more healthy, you could always swap in a whole-grain bread.

  6. 5 stars
    I have made this recipe three times in the past year. It is outstanding. I just finished makeing a SIX GALLON BATCH. One pound of scallops, 2# shrimp, Ten pounds of swordfish, one pound of bay scallops. Homemade crab stock and seafood stock. Wish I could post a picture

  7. I love this soup, since first time I made the recipe it was a keeper, I usually add Kale to the soup and few times I skipped the wine because I didn't have any and it is still amazing.

    1. Hi, Elaine. We haven't tried freezing this one, so it's hard 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?

  8. 5 stars
    Just finished a bowl of this soup, and WOW! So flavorful and delicious. I added a few veggies I had on hand, some carrots, kale, and Swiss chard, chopping up the stems to use instead of celery. Also used a seeded poblano instead of the bell pepper, since my system doesn't like bell peppers. It was so good. Thank you Suzy for all your delicious recipes, I haven't had one yet that I didn't love.

  9. 5 stars
    I made this tonight and it was delicious. It was easy and I had all the ingredients. We really have enjoyed every one of your recipes we've tried. Thanks for all the great recipes.

  10. 3 stars
    I did enjoy this soup. I used seabass, scallops, & red snapper.
    I followed directions exactly but would change things as I found the soup to be thin, & not a lot of depth of flavor.
    I would add only 2 cups of broth & hand squeeze the whole tomatoes before adding. I would simmer broth longer before adding dish. I also would use red pepper flakes instead of aleppo( which I love) but just didn't pack enough oomph for this recipe.
    I will also add more garlic as well.
    All the M.D. recipes are usually so impactfully spiced I just thought this one was on the light side.
    Thank you Suzy! I love working my way through your recipes.
    Your tips. & instructions are the BEST on any site!!!

  11. 5 stars
    This soup is DELICIOUS! I made it for my husband last night, and it was a total hit. The flavors are deep, complex and delightful. Thank you for sharing your recipe!