Aromatic Fish Soup Recipe

Name: Aromatic Fish Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup (50 mL) olive oil; 1/2 tsp (2 mL) salt; 1/2 tsp (2 mL) freshly ground black pepper; 2 cups (500 mL) roughly chopped onions; 4 stalks celery with leaves, cut into 1-inch (2.5 cm) pieces; 1/2 tsp (2 mL) fennel seeds; 2 lbs (1 kg) plum tomatoes, diced or 1 can (28 oz [796 mL]) plum tomatoes; 10 cloves garlic, thinly sliced; 2 bay leaves; 1/2 tsp (2 mL) dried basil; 1/2 tsp (2 mL) dried oregano; 6 cups (1.5 L) water; Few sprigs fresh parsley; 2 1/2 lbs (1.25 kg) fish heads (about 2 salmon heads, see Notes); 2 cups (500 mL) peeled cubed potatoes; 1 1/2 lbs (750 g) skinless boneless fillet of salmon, cod, halibut (or combination) cut into 1/2-inch (1 cm) cubes; 8 oz (250 g) medium shrimp (optional), shelled and deveined; 1 tbsp (15 mL) lemon juice; Salt and pepper to taste; 4 large thick slices French bread, toasted; Few chervil or celery leaves, chopped

Servings: persons

1/4 cup (50 mL) olive oil
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) freshly ground black pepper
2 cups (500 mL) roughly chopped onions
4 stalks celery with leaves, cut into 1-inch (2.5 cm) pieces
1/2 tsp (2 mL) fennel seeds
2 lbs (1 kg) plum tomatoes, diced or 1 can (28 oz [796 mL]) plum tomatoes
10 cloves garlic, thinly sliced
2 bay leaves
1/2 tsp (2 mL) dried basil
1/2 tsp (2 mL) dried oregano
6 cups (1.5 L) water
Few sprigs fresh parsley
2 1/2 lbs (1.25 kg) fish heads (about 2 salmon heads, see Notes)
2 cups (500 mL) peeled cubed potatoes
1 1/2 lbs (750 g) skinless boneless fillet of salmon, cod, halibut (or combination) cut into 1/2-inch (1 cm) cubes
8 oz (250 g) medium shrimp (optional), shelled and deveined
1 tbsp (15 mL) lemon juice
Salt and pepper to taste
4 large thick slices French bread, toasted
Few chervil or celery leaves, chopped

1
In a large saucepan over high heat, combine olive oil, salt and pepper.
2
Add onions, celery and fennel seeds.
3
Saute, stirring frequently, for 5 minutes or until beginning to brown.
4
Immediately add tomatoes, garlic, bay leaves, oregano and basil; cook, stirring, for 5 to 6 minutes or until sauce-like.
5
Stir in water; bring to boil.
6
Add parsley and fish heads.
7
Reduce heat to medium-high and cook for 35 to 40 minutes on a steady bubbling (but not rolling) boil, stirring infrequently.
8
Take off heat.
9
Cover and let cool 1 to 2 hours to develop flavors.
10
Strain, pushing down on ingredients and mashed down pulp to extract all the broth.
11
Discard leftovers from strainer.
12
(Recipe can be prepared to this point up to 2 days in advance; cover and refrigerate broth.)
13
Bring the strained broth to a boil.
14
Add potatoes, reduce heat to medium-high and cook for 10 to 15 minutes or until soft and pierceable.
15
Add fish and shrimp (if using); reduce heat to medium and cook 3 to 4 minutes or until the fish is tender but not overcooked.
16
Stir in lemon juice.
17
Season to taste with salt and pepper.
18
Place a toasted slice of bread into each of 4 bowls.
19
Top each with one-quarter of the soup, making sure that potatoes and fish are distributed evenly.
20
Garnish generously with chopped chervil and serve immediately.

754

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1/4 cup (50 mL) olive oil, 1/2 tsp (2 mL) salt, 1/2 tsp (2 mL) freshly ground black pepper, 2 cups (500 mL) roughly chopped onions, and more.

Yes, Aromatic Fish Soup falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Aromatic Fish Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions