Fish and Vegetables Soup


  • ¼ cup olive oil
  • 4 cloves garlic, crushed
  • 2 small potatoes, diced
  • 1 small onion, finely diced
  • 2 carrots, diced
  • 2 pounds firm, fleshy white fish fillets, cut into chunks
  • 1½ quarts fish stock
  • 2 celery stalks or equivalent celery root, chopped
  • 3 tomatoes, skinned, seeded and finely sliced
  • 1 tbsp flat leaf parsley, finely chopped
  • ½ tsp flaked red pepper
  • 1 tbsp fresh dill, finely chopped
  • ¼ cup lemon juice
  • Salt and ground pepper to taste

How to make Fish and Vegetables Soup

  1. Add the stock and fish chunks to a deep saucepan or cooking pot.
  2. Bring to a boil, then turn down the heat to low and simmer for 10–12 minutes.
  3. Take out the chunks and chop them finely. Discard any bones.
  4. Strain the stock into a container.
  5. Heat the oil in a medium saucepan or skillet over medium heat.
  6. Add the onion and garlic; stir-cook for 2 minutes until soft and fragrant.
  7. Add the reserved stock, celery, potatoes, carrots, and tomatoes; stir gently.
  8. Bring to a boil, then turn down the heat to low, cover, and simmer for 20 minutes until the veggies feel tender.
  9. Add the chopped fish, flaked red pepper, parsley, dill, and lemon juice. Season with ground pepper and salt.
  10. Stir-cook for 4–5 minutes.
  11. Top with some parsley sprigs or chopped parsley and serve warm.
  12. ENJOY!

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