Fish Soup
This fish soup simmers tender chunks of cod in a bright tomato and white wine broth with carrots, celery, and potatoes. It's light, brothy, and packed with flavor, yet it comes together in one pot in under an hour—perfect for a cozy weeknight dinner.
Equipment
- Large Dutch oven or heavy-bottomed stockpot heavy pot for steady heat
- Sharp chef's knife
- Cutting board
- Wooden spoon
- Instant-read thermometer to check fish reaches 145°F
- Ladle
- Measuring cups and spoons
- Fish spatula for gently stirring the fish
Ingredients
- 2 tablespoons extra virgin olive oil 30ml
- 1 large yellow onion diced
- 2 medium carrots peeled and diced
- 2 ribs celery diced
- 4 cloves garlic minced
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon red pepper flakes
- 1/2 cup dry white wine 120ml
- 1 can (14.5 ounces) diced tomatoes undrained; 411g
- 4 cups fish stock or low-sodium chicken broth 960ml
- 1 pound Yukon Gold potatoes 454g, cut into 3/4-inch cubes
- 2 bay leaves
- 1 1/2 pounds firm white cod fillets 680g, cut into 1 1/2-inch chunks
- 1 teaspoon kosher salt divided
- 1/2 teaspoon black pepper divided
- 1/4 cup fresh parsley chopped
- 1 lemon juiced
Instructions
- Dice the onion, carrots, and celery into small, even pieces. Mince the garlic, cube the potatoes (keep in cold water), and pat the cod dry and cut into 1 1/2-inch chunks. Season cod with 1/2 teaspoon salt and 1/4 teaspoon pepper and refrigerate. Chop parsley and juice the lemon.
- Heat olive oil in a Dutch oven over medium heat. Add the onion, carrots, and celery and cook for 6 to 8 minutes, stirring often, until soft and translucent—do not let them brown.
- Push the vegetables to the sides, add the garlic to the center, then stir in the tomato paste, thyme, smoked paprika, and red pepper flakes. Cook for 1 to 2 minutes, stirring constantly, until fragrant and the paste darkens slightly.
- Pour in the white wine and scrape the bottom of the pot to loosen browned bits. Simmer for about 2 minutes, until reduced by half and the sharp alcohol smell fades.
- Add the diced tomatoes with juices, fish stock, drained potatoes, and bay leaves. Bring to a boil, then reduce heat to medium-low, partially cover, and simmer for 15 to 20 minutes until the potatoes are fork-tender. Stir in the remaining salt and pepper.
- Lower the heat so the broth barely bubbles. Nestle the seasoned cod into the broth in a single layer, pressing under the liquid. Cover and cook for 5 to 7 minutes, until the fish is opaque, flakes easily, and reaches 145°F. Stir gently or not at all.
- Remove from heat and fish out the bay leaves. Stir in the chopped parsley and fresh lemon juice. Taste and add a pinch more salt if needed. Ladle into warm bowls, ensuring each serving gets plenty of fish, potatoes, and broth.
Notes
- Add the fish last—it needs only a few minutes, and overcooking makes it tough and dry.
- Use a firm white fish like cod, halibut, haddock, or snapper so the chunks hold together.
- Cut the fish into evenly sized pieces so everything finishes cooking at the same time.
- Keep the broth at a gentle simmer once the fish goes in; a hard boil breaks the fish apart.
- Season with salt in stages, since stock and canned tomatoes already contain sodium.
- Finish with fresh lemon juice to brighten the whole pot.
- Use low-sodium stock so you stay in control of the final seasoning.
- Make ahead: the broth with potatoes can be made up to 2 days ahead; reheat until gently simmering, then add fresh fish.
- Storage: refrigerate leftovers in airtight glass containers for up to 2 to 3 days; freeze up to 3 months (potatoes may soften).
- Best freezing method: freeze the broth and vegetables without the fish, then add fresh fish when reheating.
Nutrition
Serving: 1BowlCalories: 245kcalCarbohydrates: 22gProtein: 22gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 55mgSodium: 650mgPotassium: 800mgFiber: 3gSugar: 5gVitamin A: 60IUVitamin C: 25mgCalcium: 6mgIron: 10mg
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