Fish Soup RECIPE (Budget-Friendly)
Why You’ll Love This
Alright, so here’s the deal. I stumbled upon this fish soup recipe when I was trying to make something warm and comforting without breaking the bank—plus, it makes me feel like I’m on a little seaside vacation every time I eat it. My family goes bonkers over it because it’s just the right mix of hearty and flavorful (even my picky eater can’t resist the aroma). I make this when I’m looking for something soothing yet light, especially after a long day. And let’s face it, fish soup is way more fun to make than you’d think! (I admit, I was skeptical at first too.)
What You’ll Need for This Fishy Delight
- 2 tablespoons olive oil
- 1 onion, chopped (sometimes I swap this for shallots if I’m feeling fancy)
- 2 garlic cloves, minced
- 2 carrots, sliced
- 1 bell pepper, diced (any color works, but I prefer red—it looks prettier!)
- 3 cups fish stock (or chicken broth in a pinch)
- 2 potatoes, peeled and cubed (my grandma swears by Yukon Golds)
- 1 lb (about 450g) white fish fillets, cubed (think cod or haddock, but tilapia works too)
- 1 can (14 oz) diced tomatoes
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish (optional, but adds a nice touch!)
How to Make It – Easy as Pie!
First, grab your favorite pot—I’m using the good old Dutch oven. Heat that olive oil over medium heat. Toss in the onions and garlic, giving them a good stir until they’re soft and aromatic. This is where I usually sneak a taste, just because the smell makes me hungry already! Add the carrots and bell pepper, cooking until they’re tender (but not mushy—no one likes mushy veggies).
Next, pour in the fish stock and add those cubed potatoes. Bring everything to a gentle boil and then simmer until the potatoes are partly done. At this stage, I’ll admit it—don’t worry if it looks a bit weird. It always sorts itself out!
Throw in the fish, tomatoes, and thyme. Season with salt and pepper, then let it all simmer away until the fish is cooked through and the potatoes are done; we’re talking about 10-15 minutes. Honestly, this is where I get impatient waiting, so I distract myself by setting the table.
Garnish with fresh parsley if you’re feeling fancy—or just dive in like I usually do!
Notes from My Kitchen
Oh, and a quick heads-up: the fish can be delicate, so try not to stir too vigorously once it’s in the pot. I learned that the hard way when I ended up with fish mush instead of chunks. Also, this soup tastes even better the next day, which I find is true for most soups!
Variations & Experiments
For a creamier version, I’ve tossed in a splash of cream at the end—yum. But, when I tried adding coconut milk once, it was a bit too much for the kiddos. Live and learn! I’ve also mixed in some shrimp or clams for a more seafood-y vibe, and it worked a treat.
Equipment Tips
If you don’t have a Dutch oven, just use any large pot. And if you’re lacking a ladle, a measuring cup works fine for serving! (Been there, done that.)
How to Store It (If There’s Any Left!)
This soup keeps well in the fridge for a couple of days, though honestly, in my house, it never lasts more than a day! Just pop it in an airtight container, and you’re good to go.
Serving Suggestions
I love having this soup with a crusty bread roll on the side. My family prefers it with a sprinkle of parmesan cheese on top—don’t knock it till you’ve tried it.
Pro Tips from My Mistakes
Once, in a hurry, I tried skipping the onion and garlic step, thinking it couldn’t be that important. Big mistake—it lacked that depth of flavor. So, take your time with the base; it really makes a difference.
Frequently Asked Questions
Can I use frozen fish? Absolutely, just make sure to thaw it properly before adding it to the soup. Otherwise, it can mess with the cooking time.
Is this soup kid-friendly? Yep! Although if your little ones are anything like mine, you might need to puree it a bit.
Can I add other veggies? Sure thing! I’ve tried zucchini and green beans, and they both work well. Just don’t overload the pot, or you’ll be swimming in veggies.
