This fish soup recipe is a wonderfully comforting dish, filled with chunks of tender fish, fresh vegetables, and a flavorful broth that warms you up from the inside out. It’s a simple, yet satisfying meal that combines the lightness of the sea with hearty, nourishing ingredients. The clear broth is infused with herbs, garlic, and a touch of lemon, giving each spoonful a fresh and bright taste.
I love making this fish soup when I want something both healthy and cozy. It’s one of those recipes that’s easy to customize based on what you have on hand or what kind of fish you like best. I usually add a little bit of saffron or smoked paprika to give the soup a gentle, smoky background flavor, and it always gets compliments from everyone at the table.
One of my favorite ways to serve this soup is with a side of crusty bread, perfect for dipping and soaking up every last bit of the delicious broth. It’s great for chilly evenings or when I’m craving something light but filling. Plus, it’s quick to make, so it’s become a go-to for me after busy days when I want a meal that feels homemade without too much fuss.
Key Ingredients & Substitutions
White Fish Fillets: Cod or haddock work great because they hold their shape and have a mild flavor. If you can’t find these, pollock or tilapia are good substitutes.
Butter: Adds richness and helps soften the onions and garlic. You can swap with olive oil for a lighter, dairy-free option.
Potatoes and Carrots: These veggies add heartiness and texture. You can replace potatoes with parsnips or turnips for a slightly different taste.
Fish Stock: This forms the flavor base of the soup. If you don’t have fish stock, vegetable broth works well, or a light chicken broth.
Heavy Cream: Brings creaminess to the soup. For a dairy-free version, try coconut milk or cashew cream but expect a slight flavor change.
Fresh Dill and Lemon Juice: Dill gives a fresh herb note and lemon juice brightens the whole dish. If you don’t have dill, fresh parsley or tarragon works.
How Do You Keep the Fish Tender and Flaky in Soup?
Cooking fish gently is key to keep it tender in soup. Here’s how:
- Cook fish at a low simmer, not a full boil, to prevent it from falling apart.
- Add the fish chunks last in the cooking process, so they don’t overcook.
- Check for doneness after about 5-7 minutes; the fish should be opaque and flake easily with a fork.
- Use a gentle hand when stirring the soup after adding fish to avoid breaking it up.
By following these tips, your fish will stay juicy and give great texture in the creamy soup.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for cooking the soup evenly and holding all the ingredients.
- Sharp knife – helps you chop vegetables and cut fish into neat chunks easily.
- Cutting board – a safe, clean surface for prepping your ingredients.
- Wooden spoon – sturdy and safe for stirring the soup without scratching your pot.
- Measuring cups and spoons – to get your broth, cream, and seasonings just right.
- Ladle – makes serving the soup neat and easy.
Flavor Variations & Add-Ins
- Swap white fish for salmon or shrimp for a richer or more vibrant taste and texture.
- Add chopped fennel or leeks for a mild anise flavor that pairs well with the fish.
- Mix in some saffron or smoked paprika to give the soup a warm, subtle spice.
- Stir in fresh chopped tomatoes towards the end for a light, tangy twist.
Creamy Fish Soup with Vegetables and Fresh Dill
Ingredients You’ll Need:
For the Soup:
- 1 lb (450g) white fish fillets (such as cod or haddock), skin on and cut into chunks
- 2 tbsp butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 medium potatoes, peeled and cut into chunks
- 4 cups (1 liter) fish stock or vegetable broth
- 1 cup (240 ml) heavy cream
- 1/2 cup (120 ml) dry white wine (optional)
- Salt and pepper to taste
- Juice of 1 lemon
- Fresh dill, chopped (plus some whole sprigs for garnish)
- Fresh parsley, chopped (optional, for garnish)
- Crusty bread, for serving
How Much Time Will You Need?
This recipe takes about 10 minutes for preparation and about 30 minutes to cook, making it a quick and satisfying meal you can enjoy in under 45 minutes.
Step-by-Step Instructions:
1. Sauté the Aromatics:
In a large pot, melt the butter over medium heat. Add the finely chopped onion and minced garlic. Cook, stirring often, until they become soft and translucent, about 5 minutes. This creates a flavorful base for your soup.
2. Cook the Vegetables:
Add the diced carrots and potato chunks to the pot. Cook them for about 5 minutes while stirring occasionally to soften them up a bit before simmering.
3. Simmer the Soup Base:
Pour in the fish stock and the white wine if you are using it. Bring the mixture to a boil, then lower the heat to a gentle simmer. Let it cook until the carrots and potatoes become tender, which will take around 15-20 minutes.
4. Add the Fish:
Turn the heat down to a gentle simmer. Carefully add the fish chunks to the pot, cooking them until they are opaque and cooked through, usually about 5-7 minutes. Try not to stir too roughly to keep the fish pieces intact.
5. Finish the Soup:
Stir in the heavy cream, lemon juice, and most of the chopped dill. Season with salt and pepper to your liking. Warm the soup for another 2-3 minutes, but avoid boiling now so the cream doesn’t break.
6. Serve and Garnish:
Ladle the soup into bowls. Garnish each serving with the remaining chopped dill and a sprinkle of fresh parsley if you like. Serve with crusty bread on the side to mop up the delicious soup.
Can I Use Frozen Fish for This Soup?
Yes, you can use frozen fish, but make sure to thaw it completely in the fridge overnight before cooking. Pat it dry with paper towels to remove excess moisture so the soup doesn’t become watery.
Can I Make This Soup Ahead of Time?
Absolutely! Prepare the soup up to just before adding the cream and fish. Refrigerate the base for up to 2 days, then add the fish and cream when reheating for best texture and flavor.
How Should I Store Leftovers?
Store leftover fish soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. Avoid boiling after adding cream to prevent curdling.
What Can I Serve with Fish Soup?
Crusty bread is perfect for dipping! You can also serve the soup alongside a light green salad or steamed vegetables for a full, balanced meal.