Very Fishy Soup Recipe

Dive into a flavorful adventure with our Very Fishy Soup! Customize your seafood masterpiece with clams, mussels, and/or squid – the possibilities are endless! Infused with aromatic spices like turmeric (or luxurious saffron!), this vibrant soup is a quick and easy weeknight meal. Enjoy the perfect balance of fresh herbs and succulent seafood in every spoonful. Serve with crusty bread for dipping and prepare for a taste sensation!

Prep Time 15 mins
Cook Time 55 mins
Calories 376.9 kcal
Protein 79g
Rating 5.0 (1 Reviews)
Very Fishy Soup 15

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Very Fishy Soup

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How to Make Very Fishy Soup

  1. Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add 2 celery stalks (finely chopped), 1 leek (finely chopped), 1 medium onion (finely chopped), 2 cloves garlic (minced), and 1-2 red chilies (finely chopped). Sauté for 5 minutes, until softened.
  2. Stir in 1 (28 ounce) can crushed tomatoes, 1 bay leaf, 1 teaspoon turmeric (or 10-12 saffron strands), 1 teaspoon dried oregano, and 1/2 cup dry white wine. Bring to a simmer and cook for 5 minutes.
  3. Add 3 cups of fish stock (or water).
  4. Bring to a boil, then reduce heat and simmer for 5 minutes.
  5. Add 1 pound firm white fish fillets (such as cod or haddock), cut into 1-inch pieces. Cook for 3-4 minutes. Add 1/2 pound peeled and deveined prawns. Cook until pink (about 2-3 minutes).
  6. If desired, add the remaining fish stock to reach your desired consistency.
  7. Season generously with salt and pepper to taste.
  8. Stir in 1/4 cup chopped fresh parsley and 1/4 cup chopped fresh basil.
  9. Serve hot with crusty bread for dipping. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

21 g

Sugar

23g

Fat

11g

Carbs

5g