10 Fish Soup Recipes For The Soul

10_Fish_Soup_Recipes_For_The_Soul

Fish soup has always been one of the most popular forms of comfort food around the world. The hot and hearty broth of different fish soup recipe hearkens many people back to their childhood and triggers a release of “feel-good hormones”. If you just finished fishing for panfish, trout, or other fish species and wondering what to do with your fresh catch, you can draw some inspiration from the different recipes for fish soup below.

10 Hearty Fish Soup Recipes

Like other means of cooking fish (check out our tilapia recipes and other fish recipes), preparing a warm and filling fish soup recipe starts with using the right type of fish. Some of the recipes for fish soup below require the use of specific fish species, while in others the fish can be substituted with a similar type or species. In any case, all of them will provide you with that nostalgic and satisfying treat especially after a long day of playing with your fishing rod and reel

1. Sea Bass Soup

Ingredients:

  • 1-1.5 lbs. sea bass
  • 1.5 liters water
  • 2 medium carrots, sliced
  • 2 potatoes, sliced
  • 1 onion, sliced
  • 2 lemons, juiced
  • 4 sprigs celery, cut
  • 5 sprigs thyme
  • 2 sprigs rosemary
  • Salt and pepper to taste

Step by Step Instructions:

  1. Boil fish together with salt, pepper, rosemary, and thyme in a pot for 30 minutes over medium heat. Afterward, remove the fish from the pot, put it on a platter, and set it aside to let it drain. Take the broth that was collected in the platter and pour it back into the pot.
  2. Add carrots, potatoes, onions, celery, and lemon juice to the broth and boil for 20 minutes or until the vegetable is soft.
  3. Remove the soup from heat. Transfer it to a bowl and serve with the fish.

2. Tilapia and Shrimp Soup

Ingredients:

  • 1 lb. tilapia fillets, sliced
  • ½ lb. shrimp shelled
  • 2 liters water
  • 3 medium potatoes, diced
  • 2 medium carrots, sliced
  • 2 celery sticks, sliced
  • 2 tbsp. fresh parsley, chopped
  • 2 bay leaves
  • ½ medium onion, chopped
  • 2 tbsp. olive oil
  • Salt and pepper to taste

Step by Step Instructions:

  1. Put the water, potatoes, and salt in a large pot and bring to a boil for 10 minutes. Add the carrots and boil for another 10 minutes.
  2. Sauté the onions and celery in a skillet over medium heat until soft and golden. Remove from heat and add ingredients to the pot.
  3. Add the shrimp, fish, bay leaves, pepper, and 1 tbsp. of parsley to the pot and bring to a boil until the shrimp and fish are fully cooked.
  4. Transfer to a bowl and prepare to serve. Like other fish soup recipe, garnish with the remaining parsley before serving.

3. Mediterranean Walleye Soup

Ingredients:

  • 3 lbs. the combined weight of walleye, shrimp, and lobster tails
  • 2.5 liters fish stock
  • 2 fennel bulbs, cut and sliced
  • 1 large onion, sliced
  • 2 celery stalks, sliced
  • 8 cloves of garlic, crushed
  • ¾ cup fresh tomatoes, chopped
  • 2 tbsp. tomato paste
  • ¼ tsp. pepper flakes
  • ¾ cup white wine
  • 2-3 tbsp. olive oil
  • Orange zest
  • Chopped fresh parsley
  • Fennel
  • Salt and pepper to taste

Step by Step Instructions:

  1. Sauté onion, garlic, and celery in olive oil in a large pot over medium heat until tender.
  2. Add fish stock, white wine, orange zest, tomato paste, and red pepper flakes. Let it simmer uncovered for 45 minutes to reduce the liquid.
  3. Add fennel and tomatoes and cook for another 20-30 minutes.
  4. Add fish and seafood to the pot and let it simmer until cooked. Don’t stir the fish or else you risk the chance of breaking it. If you need to stir the soup, then do so gently to avoid damaging the fish.
  5. Serve in bowls with crusty bread or croutons.

4. Panfish Chowder

Ingredients:

  • 6 bacon strips, cut into one-inch pieces
  • 1 lb. panfish fillets, cut into one-inch chunks
  • 2 cups of water
  • 3 medium potatoes, cubed
  • ½ cup carrots, chopped
  • ½ cup celery, chopped
  • 2/3 cup onions, chopped
  • 2 tbsp. fresh parsley, minced
  • ½ tsp. dill weed
  • 1 tbsp. lemon juice
  • 1 cup half-and-half cream
  • ¼ tsp. salt
  • 1/8 tsp. pepper

Step by Step Instructions:

  1. Cook the bacon in a saucepan over medium heat. Once cooked, remove the bacon from the pan and let it drip before transferring it to a plate.
  2. Sauté onion and celery in the saucepan until tender.
  3. Add water, potatoes, carrots, parsley, lemon juice, dill weed, salt, and pepper to the pot and let it boil until vegetables are tender.
  4. Add fish and bacon and let it simmer until the fish is cooked.
  5. Add half-and-half cream and let it cook through before serving.

5. Perch Chowder

Ingredients:

  • 1½ lbs. skinless perch fillets, cut into chunks
  • 1 cup smoked sausage, sliced
  • 4 cups fish stock
  • 2 cups of water
  • 1 large onion, chopped
  • 1½ lbs. potatoes, diced
  • ¼ cup chopped fresh dill or parsley
  • 3 tbsp. unsalted butter
  • ½ tsp. marjoram
  • Salt and pepper to taste
  • 1 cup sour cream

Step by Step Instructions:

  1. Melt the butter in a pot, then add onions and cook them until they’re soft and translucent.
  2. Add the potatoes cook for 1-2 minutes to let the potatoes absorb the butter. Sprinkle with salt.
  3. Add fish stock, water, marjoram, salt, and pepper, and let it simmer until potatoes are cooked.
  4. Add the perch and sausage and let it simmer for another 10 minutes. Remove from heat and add the dill.
  5. Ladle into bowls and serve with the sour cream as a side and some crusty bread.

6. Smoked Trout Chowder

6._Smoked_Trout_Chowder

Ingredients:

  • 2 fillets of smoked peppered trout, flaked
  • 2 cups of water
  • 4 cups broth or stock
  • 1 lb. potatoes, cubed
  • 1 tbsp. butter
  • ¼ cup dry wine
  • 6 scallions, bulbs, and tops chopped and reserved separately
  • 2 stalks celery, chopped
  • 2 cloves garlic, minced
  • 1 tsp. dried thyme
  • 1 bay leaf
  • 1¼ tsp salt
  • 1 cup half-and-half cream

Step by Step Instructions:

  1. Melt butter in a large pot. Add celery, scallion bulbs, and garlic and stir until vegetables are half-cooked.
  2. Add water, broth, wine, potatoes, thyme, bay leaf, and salt. Bring to a boil and let it simmer partially covered until potatoes are cooked.
  3. Add half-and-half cream and let it simmer until it thickens.
  4. Remove the pot from heat and stir in the trout and scallion tops. Remove bay leaf from the soup before serving.

7. Tilapia Sour Broth

Ingredients:

  • ½ lb. tilapia fillets
  • 3 cups of water
  • 1 small head bok choy
  • 1 cup radish, sliced thinly
  • 2 medium tomatoes, sliced
  • 2 green chili peppers
  • ¼ cup tamarind powder
  • 1 small onion, sliced
  • Salt to taste

Step by Step Instructions:

  1. Combine water, onions, tomatoes, radish, and bok choy in a pot and bring to a boil.
  2. Stir in tamarind powder and salt.
  3. Add green chilis and tilapia fillets and let it boil in medium heat until the fish is cooked through. 
  4. Ladle into bowls and serve.

8. Domi Maeuntang (Spicy Red Snapper Soup)

Ingredients:

  • 1 ¼ lb. red snapper, cut
  • 1 cup small clams, cleaned
  • 3 cups of water
  • ¾ cup tofu, cubed
  • ¾ cup radish, sliced thinly
  • ¼ cup zucchini, sliced
  • 1 scallion, sliced
  • 1½ tbsp. red chili pepper flakes
  • 1 tsp. red chili pepper paste
  • 1 tsp. fermented soybean paste 
  • 1 tbsp. fish sauce
  • 1 tbsp. garlic
  • 1 tsp. ginger
  • Salt and pepper to taste

Step by Step Instruction:

  1. Mix red chili pepper flakes, red chili pepper paste, fermented soybean paste, fish sauce, garlic, and ginger in a bowl. Set the mixture aside.
  2. Get a large bowl and combine water, mixture, and radish. Bring to a boil until radish becomes soft.
  3. Add fish, clams, and tofu to the pot and let boil until fish is cooked. 
  4. Add zucchini and scallions and let it boil for another minute. Remove from heat and serve.

9. Halibut and Potato Chowder

Ingredients:

  • 1 lb. halibut
  • ¼ cup of water
  • 2 cups of milk
  • 2 cups chicken broth
  • ½ cup butter
  • 1 cup whole kernel corns, drained
  • 3 medium potatoes, chopped
  • 3 medium carrots, chopped
  • 4 stalks celery, chopped
  • 1 large onion, chopped
  • 1 tbsp. chicken base
  • ½ cup all-purpose flour
  • ¼ tsp. white pepper
  • 3 bay leaves
  • 2 cups half-and-half cream
  • 2 tbsp. lemon juice
  • 1 cup salad croutons
  • ¾ cup parmesan cheese, grated
  • ½ cup chives, minced

Step by Step Instructions:

  1. Sauté celery, carrots, and onion in butter until tender. Stir flour and pepper until all ingredients are mixed thoroughly.
  2. Gradually add milk, broth, water, and chicken base then bring to a boil. Cook for 2 minutes or until the sauce thickens.
  3. Add potatoes, corn, and bay leaves and return to a boil. Reduce heat and let it simmer until potatoes are tender.
  4. Sit in cream and lemon juice and return to a boil.
  5. Add halibut, reduce heat, and let it simmer until fish is cooked.
  6. Ladle into bowls and garnish with croutons, cheese, and chives before serving.

10. Pike Soup

Ingredients:

  • 1- 1½ lbs. pike
  • 2 anchovies
  • 2 medium carrots, diced
  • 2 medium potatoes, cubed
  • 1 medium red bell pepper, diced
  • 1 celery stalk, sliced
  • 1 medium onion, minced
  • 1 chili, chopped
  • 2 cups canned tomatoes
  • 1 tbsp. tomato paste
  • 1 tbsp. vegetable oil
  • ½ cup lemon juice
  • 1 tbsp. white wine vinegar
  • 1 tsp. dried tarragon
  • ½ cup parsley, chopped
  • Salt and pepper to taste

Step by Step Instructions:

  1. Pour water into the pot, add fish and let it cook for at least 20 minutes.
  2. Remove cooked fish from the pot and transfer to a plate. Do not throw away the broth. Remove and discard the skin and bones then shred the meat. Set aside.
  3. In a skillet, heat vegetable oil over low heat and sauté the onion until tender. Add tomato paste and stir it in until it mixes completely.
  4. Take the mixture from the skillet and transfer it to the pot where the pike was cooked. Stir until the mixture blends with the broth.
  5. Add carrots, bell pepper, celery, potato, and chili. Add salt and pepper then cover and let it simmer until the vegetable is cooked.
  6. Add the shredded pike, canned tomatoes, and anchovies, and bring to a boil.
  7. Add lemon juice, white wine vinegar, tarragon, and parsley and stir.
  8. Remove from heat, ladle into bowls and serve.

FAQ

Q: What goes good with fish soup?

A: 

Almost all recipes for fish soup can be served with a variety of other dishes like salads, bread or crackers, and cakes and pies. Cool, fresh salads help to whet your appetite for the hot soup while bread and crackers provide starch to round out the soup-based meal. A slice of moderately sweet cake or pie should complete the menu.

Q: Is fish soup healthy?

A: 

Yes, fish broth offers a wide range of benefits that helps with both physical and cognitive health. Complete recipes for fish soup is an excellent source of soluble fats, vitamins, and minerals as well as amino acids, all of which are necessary for a healthier body and mind.

Q: Where does fish soup come from?

A: 

Fish soup or fish stock is usually made from fish heads and fish bones. These are boiled along with some other ingredients to draw out the flavors from the fish heads and bones. Any type of fish can be used to make fish soup and stocks (e.g. trout, walleyes, perch, etc.) depending on the fish soup recipe.

Globo Surf Overview

People have their own favorite fish soup recipe in the same way that they have their preferred mackerel or Pollock recipes. In any case, the recipes for fish soup listed above are sure to make you feel warm and satisfied. We wouldn’t be surprised if many of these make it to your list of slurpable favorites.

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My name is David Hamburg. I am an avid water sports fan who enjoys paddle boarding, surfing, scuba diving, and kite surfing. Anything with a board or chance I can get in the water I love! I am such a big fan I decided to start this website to review all my favorite products and some others. Hope you enjoy!