How ready are you for this Mediterranean style fish soup? This is such a healthy soup and it truly needs no introduction. It uses all nice and fresh ingredients, it is a delicious, light and nutrition-packed meal. Definitely the perfect one-pot meal for any lunch or dinner in the week.
All I can say it’s that it is Quick n' yummy in anyone's tummy!!
How to make this yummy fish soup?
Using fish stock for this soup would be best and this is pretty easy to make at home. Simply gather some fish heads and tails as well as bones from when you clean or sort your fish out by filleting it, place all (around 1kg altogether) in a pot with 1.2 l water, some salt (not much) and boil for 30 min. Separate the liquid of the fish bones (a pile of bones at this point) with the help of a sieve. All done and ready to use straight away or freeze if needed later. Do not keep for longer than 1 month in the freezer.
What kind of fish to use?
I personally like fillets of wild salmon because it has a nice colour, a really nice taste and texture, it contains Omega 3 fatty acids. But, any moderately firm white fish like sea bass, sea bream, halibut, hake will work fabulously in this fish soup.
I sometimes chose to use a combination of fish, two or even three types.
What fish cuts are the best for soup?
I use heads, tails, backbone belly trimmings to make the stock and for the soup, I add any deboned and skinned fillet towards the end to avoid overcooking the fish.
You may add other seafood such as scallops, prawns/shrimps squid or octopus. There is no right or wrong really. Use whatever you like or have in hand.
- serve it with a nice crust of rustic sourdough bread
- serve this with a dollop of creme fraiche or a couple of tablespoons of double cream or heavy cream.
- or why not serve it (just like we love it) with some pickled or fresh chillies or some chilly flakes
- my mum used to add boiled rice in this making it so nice and a lot more apealing to us ( I was not a fan of fish soup as a kid)
Yes, absolutely! You may prepare in advance and once has cooled you can refrigerate it.
Once it has cooled, any leftovers should be placed in an airtight container and refrigerated for up to 3 days.
Like any soup, this can also be frozen in an airtight container for up to one month and then thawed and reheated thoroughly before serving.
Well, ideally, it is to use a good chunk of fresh fish but if this is not available, frozen is also a good alternative.
If you use a white fish that is not so oily, you may want to add some olive oil. For the salmon or any oily fish, I feel there is no need to add any extra oil at all. It will only spoil the dish by making it too oily.
If fish trimmings are used, use a fine sieve to remove all bones and pick/separate the flesh to add to the soup later towards the end.
Oh, and if you like soups, here are some more recipes you will enjoy:
- Creamy fish soup (chowder) - the other fish soup I am making that is absolutely delicious
- Creamy mushroom soup with turmeric and thyme - a nive vegetarian option
- Instant Pot Bean Soup - a delicious vegan soup
This soup is super delicious and packed with good vitamins, nutrients as well as Omega 3 fatty acids. Oh, the taste...... I can’t express it.
I think we should just get cooking this wonderful soup
Organic veg and fish soup
- chopping board
- wooden spoon
- 1 litre water (40.58 floz) or 800ml fish stock* (the rest water)
- 600 g salmon (21.16 oz) cut into fillets
- 1 large onion (organic)
- ¼ medium leek (organic)
- ¼ large swede /yellow turnip or rutabaga (organic)
- 1 small parsnip (organic)
- 2 small carrots (organic)
- 2 sticks celery (organic)
- ½ medium red pepper pointed, (organic)
- 120 g peas (4.23 oz) fresh or frozen (organic)
- 5 stems asparagus (optional)
- 1 handful cauliflower florets (organic)
- 1 handful Romanesco cauliflower made into florets
- 1 tablespoon tomato paste (organic)
- 200 g tomato juice (6.76 floz) (organic)
- ¾ teaspoon himalayan salt
- ⅓ teaspoon black pepper freshly ground
- Place a pot with the fish stock on medium heat.
- Wash all veggies and begin by chopping the onion, leek, parsnip, swede, celery, carrot, potatoes (if adding those) and red pepper. Add all chopped veggies in the fish stock and allow to cook for 10-15 minutes covered.
- Add the tomato juice, the tomato paste and the salt in and allow it to cook for a further 10 min then, add the fish and cook for 5-7 min depending on the size of the chunks.
- Add the cauliflower, the Romanesco cauliflower all made into small florets and the peas all towards the end along with the fish fillets and continue to cook for another 10-12 minutes. Remove it from the heat. Grind some good old black pepper, cover and let it rest for a short while.
- When serving, add some fresh chillies or grind some more pepper in. You can also try and squeeze some lemon juice in if you want your soup to be a little sourer.
- add potatoes or rice to this soup - potatoes need dicing and added with all vegetables
- rice can be leftover boiled rice or you add one handful 10-12 min before finishing
- other ingredients that could be added to this soup are paprika, cumin, turmeric, fresh parsley, dill or coriander/cilantro, a good squeeze of lemon juice wight at the end for a nice flavour balance.