Here’s a simple and flavorful fish soup recipe you can try:
Classic Fish Soup
Ingredients (serves 4):
- 400–500g firm white fish (cod, tilapia, or sea bass), cut into chunks
- 1 onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 1 can (400g) diced tomatoes
- 4 cups fish or vegetable stock
- 1 bay leaf
- 1 tsp paprika
- Salt and pepper, to taste
- 2 tbsp olive oil
- Juice of 1 lemon
- Fresh parsley or dill for garnish
Optional: Add potatoes, fennel, or a pinch of saffron for extra flavor.
Instructions:
- Sauté vegetables: Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook 5–6 minutes until softened. Add garlic and paprika, cook 1 minute more.
- Add stock and tomatoes: Pour in stock and diced tomatoes. Add bay leaf. Bring to a simmer and cook 15–20 minutes until vegetables are tender.
- Add fish: Gently add fish chunks and simmer 5–7 minutes until fish is cooked through.
- Season: Add salt, pepper, and lemon juice to taste. Remove bay leaf.
- Serve: Garnish with fresh parsley or dill and serve hot with crusty bread.
If you want, I can also give a Mediterranean-style fish soup with saffron, white wine, and shellfish—it’s a bit more gourmet but incredibly flavorful.
Do you want me to do that version too?
