Fish Soup Recipes: A Simple Base and Three Variations
A good fish soup starts with tender vegetables, a seasoned broth, and fish added near the end. Start with the basic recipe below, then choose a creamy salmon, coconut-lime, or tomato variation. Each makes approximately four servings.
Choose fish for the soup
Pacific cod fillets suit the base recipe. Fresh halibut portions are another option for substantial pieces. Use boneless fillets, check for remaining bones, remove skin if preferred, and cut into roughly 1-inch pieces. Whole or headless-and-gutted fish needs additional preparation before it can replace the fillet weight in this recipe.
Browse Fish, Fresh Fish, or Frozen Fish. Frozen fillets work once properly thawed; see our thawing guide, including instructions for vacuum-packed fish.
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Basic fish soup with potatoes and vegetables
Serves 4. Approximate cooking time: 30–40 minutes, plus preparation.
- 1 lb boneless fish fillets, cut into pieces
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 carrots and 2 celery stalks, diced
- 2 medium potatoes, about 12 oz total, cut into ½-inch cubes
- 4 cups fish stock or vegetable broth, plus extra as needed
- 1 bay leaf
- 2 tablespoons chopped parsley or dill
- Salt and black pepper, to taste
- Lemon wedges, for serving
- Warm the oil in a pot over medium heat. Add the onion, carrots, and celery; cook about 5–7 minutes, stirring, until beginning to soften.
- Add the potatoes, stock, and bay leaf. Bring to a simmer and cook about 12–18 minutes, until the potatoes are tender. Add a little more broth if necessary.
- Add the fish. Simmer gently, starting to check after about 5 minutes. Use a food thermometer to confirm 145°F (63°C) in the center of the largest fish pieces. Timing varies with thickness and starting temperature.
- Remove the bay leaf. Taste the cooked soup, adjust the seasoning, and add the herbs. Serve with lemon wedges and bread.
The fish temperature follows the FoodSafety.gov cooking chart. A fixed number of minutes is not a substitute for checking doneness.
Three variations on the base recipe
Creamy salmon and dill
Replace the white fish with 1 lb boneless salmon pieces. Use 3 cups stock initially and add 1 cup heavy cream once the potatoes are tender. Bring back to a gentle simmer, add the salmon, and cook to the same fish temperature. Finish with dill. Avoid prolonged vigorous boiling during the initial cooking to help preserve the texture.
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Coconut-lime fish soup
Use 2 cups stock and one 13.5 oz can of coconut milk instead of the 4 cups stock. Add 1 tablespoon grated ginger with the vegetables. Once the fish is cooked, season with 1 tablespoon fish sauce, lime juice to taste, and cilantro. Add extra stock if too thick. This is a simple coconut-lime variation, not a claim to a traditional Thai recipe.
Tomato, garlic, and olive
Add 2 minced garlic cloves to the softened vegetables and cook briefly. Add one 14.5 oz can of diced tomatoes and 3 cups stock. Continue the base method, adding ¼ cup sliced pitted olives with the fish. Finish with parsley or basil and adjust salt only after tasting.
Make-ahead and leftovers
For meal planning, prepare the vegetable-and-broth base separately and add the fish when you finish the soup. Creamy versions may change texture after freezing. Divide leftovers into shallow containers for rapid cooling; refrigerate promptly. When reheating soup, bring it to a rolling boil and ensure leftovers reach 165°F (74°C). See USDA guidance on leftovers.
For a different meal with fillets, try our lemon-herb baked fish or seafood tacos.
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