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.
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!!!
Thanks for the feedback, Sheila! Glad you enjoyed the soup!
Sounds wonderful🤗🤗😋😋
Absolutely delicious. Thank you so much for sharing
My pleasure, Georgette! Glad you enjoyed it!
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!
My pleasure, Janet! So glad you enjoyed it!
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!
Awesome! Thank you so much for your support, Carrie!
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!
Awesome! Love to hear it! Thanks, Alexandra!
Really delicious Suzy, thankyou 😋
So glad you enjoyed it!
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!
Great additions! Thanks for sharing, Josephine!
Hi Suzy,
This is LIFE ! I LOVE it ! I make it often, trying different fish.
Thank You !
Yay! Thanks, Rich!
My wife loved it! I don’t cook at all, and this recipe was easy to follow. Thank you!
Yay! Thanks, Michael!
AMAZING!! Loved it, thank you for sharing!
Wonderful to hear! Thanks, Nicole!
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!
I’m so happy you enjoyed it, Lili!
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.
Thank you so much, Laura!
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 !!
Sounds delicious! Thanks, Sue!
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!
Thanks, Roger!
Hi Suzy,
Do you have any modifications when you have to use frozen fish fillets?
Thank you!
Hi, Elise. I have some recommendations you might find helpful in the section of the article titled “Can You Put Frozen Fish in Soup?”