Fish soup is a comforting and hearty dish that brings the fresh flavors of the sea right to your bowl. It usually features a mix of tender fish pieces, simmered with vegetables like carrots, onions, and potatoes, all mingling in a flavorful broth. The gentle aroma of herbs and a splash of lemon brighten the soup, making it a simple but satisfying meal.
I love making fish soup when I want something light yet filling, especially on chilly days. One tip I’ve found helpful is to choose firm white fish like cod or haddock because it holds up well during cooking and flakes nicely in the soup. Adding a little garlic and fresh parsley really lifts the flavors without making it complicated. It’s a dish that feels homemade and warm, perfect for sharing with family or friends.
The best way I like to enjoy fish soup is with a crusty piece of bread for dipping – it makes every spoonful a bit more special. Sometimes I add a dollop of sour cream or a sprinkle of chili flakes to give it a little extra kick. Fish soup always reminds me of cozy dinners by the sea or weekend gatherings, where good food and good company go hand in hand.
Key Ingredients & Substitutions
White Fish: Using firm fish like cod or haddock keeps the chunks from falling apart. If you can’t find these, try pollock, tilapia, or even salmon for a richer taste.
Fish or Vegetable Stock: A good quality stock adds depth. If you don’t have fish stock, veggie broth works well and keeps it lighter.
Heavy Cream: This gives the soup that creamy texture. For a lighter option, use half-and-half or coconut milk to keep creaminess without as much fat.
Fresh Dill: Dill’s fresh flavor brightens the soup perfectly. If you don’t have dill, parsley or chives are good alternatives that still add color and aroma.
How Do I Make Sure the Fish Stays Tender and Doesn’t Overcook?
Fish cooks fast and can become tough if overdone, so gentle handling is key:
- Add fish pieces only after the soup and vegetables are fully cooked and creamy.
- Simmer the soup gently—avoid boiling once the fish is in.
- Check for doneness by gently flaking the fish with a fork; it should be opaque and flaky.
- Remove from heat as soon as the fish is cooked to prevent it from drying out.
Following these steps keeps the fish soft and tender, making your soup silky and delicious!
Equipment You’ll Need
- Large pot – perfect for cooking the soup and holding all the ingredients comfortably.
- Sharp knife – makes chopping vegetables and cutting fish easier and safer.
- Cutting board – a sturdy surface to prep your veggies and fish.
- Wooden spoon – great for stirring without scratching your pot.
- Ladle – handy for serving the soup into bowls without spilling.
Flavor Variations & Add-Ins
- Swap firm white fish with shrimp or scallops for a different seafood taste and texture.
- Add chopped leeks or fennel for a sweet, subtle onion flavor that brightens the soup.
- Stir in a pinch of smoked paprika or a few chili flakes if you like a bit of warmth and depth.
- Mix in fresh spinach or kale near the end for extra color and nutrients.
How to Make Creamy Fish Soup with Vegetables and Fresh Dill
Ingredients You’ll Need:
Main Ingredients:
- 1 lb (450 g) firm white fish fillets (such as cod or haddock), cut into bite-sized pieces
- 4 cups (1 liter) fish stock or vegetable stock
- 1 cup (240 ml) heavy cream
- 2 medium potatoes, peeled and cut into chunks
- 2 medium carrots, diced
- 1 small onion, finely chopped
- 1 celery stalk, chopped
- 2 cloves garlic, minced
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 teaspoon lemon juice
- Salt and black pepper, to taste
- Fresh dill, chopped (plus some sprigs for garnish)
- Fresh parsley, chopped (optional)
- Crusty bread, for serving
How Much Time Will You Need?
Preparing this delicious fish soup takes about 10-15 minutes for prep and 25-30 minutes for cooking. So, plan for around 40-45 minutes from start to finish to enjoy a warm, creamy, and flavorful meal.
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot, heat the butter and olive oil over medium heat. Add the finely chopped onion, celery, and minced garlic. Cook, stirring occasionally, until the vegetables are soft and give off a lovely aroma – this takes about 3 to 4 minutes.
2. Cook the Root Vegetables:
Add the diced carrots and peeled potatoes into the pot. Stir everything together, then pour in the fish or vegetable stock. Bring the soup to a gentle boil, then reduce the heat and let it simmer until the vegetables are tender – roughly 15 to 20 minutes.
3. Add Cream and Seasonings:
Once the veggies are tender, stir in the heavy cream and the teaspoon of lemon juice. Season with salt and black pepper according to your taste. The lemon juice freshens the soup nicely.
4. Cook the Fish:
Carefully add the bite-sized fish pieces into the pot. Simmer gently (avoid boiling) for 5-7 minutes, or until the fish turns opaque and flakes easily with a fork.
5. Finish with Fresh Herbs:
Stir in the chopped fresh dill and parsley if you like. Taste the soup and adjust the seasoning if needed.
6. Serve and Enjoy:
Ladle the creamy fish soup into bowls and garnish each with a sprig of fresh dill. Serve warm with crusty bread on the side – perfect for dipping and soaking up the delicious broth.
Can I Use Frozen Fish for This Soup?
Yes, you can! Just be sure to thaw the fish completely in the refrigerator overnight or under cold running water in a sealed bag. Pat it dry before adding to the soup to avoid extra wateriness.
Can I Make This Soup Ahead of Time?
Absolutely! Prepare the soup up to the point before adding the fish, then refrigerate. Add the fish and gently cook it just before serving to keep it tender and fresh.
How Should I Store Leftovers?
Store leftover soup in an airtight container in the fridge for up to 2 days. Reheat gently on the stove over low heat to prevent curdling – adding a splash of cream or stock can help refresh the soup.
Can I Substitute the Heavy Cream?
If you want a lighter soup, use half-and-half or coconut milk instead of heavy cream. Keep in mind this may change the flavor and texture slightly, but it’ll still be delicious!