My Favorite Fish Soup Recipe

Name: My Favorite Fish Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole onions, yellow onion (don't peel, (leaving peel on during simmering adds a deeper color & richness to your stock) or 1 sweet onion (don't peel, (leaving peel on during simmering adds a deep…; 1 head garlic, unpeeled cut in half 4 carrots chunks; 5 celery ribs, leaves & ends work well here; ½ cup approximately shrimp shells (from 1 1/2 lbs shrimp); 4 cups chicken stock; 4 cups water; 1 lemon, cut in half; ½ cup mushroom stems, reserve from cremini mushrooms listed below; 4 -5 bay leaves; olive oil; 2 shallots, diced; 1 medium red onion, diced; 1 12 lbs cremini mushrooms, diced; 5 carrots, peeled & diced; 5 celery ribs, diced; 2 lbs small red new potatoes, diced; 1 lb chorizo sausage, casings removed, diced; 5 garlic cloves, minced; 5 fresh plum tomatoes, diced; 1 -2 cup pinot grigio wine; 2 tablespoons smoked sweet paprika; 4 (14 1/2 ounce) cans diced tomatoes (variety Italian stewed, petite diced, etc.); 1 (6 ounce) can tomato paste; 1 lemon, julienne zest & chop finely (about 2 teaspoons); parsley, chopped finely (about 3-4 tablespoons); chives, chopped finely (about 2 tablespoons); thyme, Rosemary, Oregano create bundle & tie together; salt; pepper; cod fish fillet, red snapper fillet, salmon fillet (use your choice of fresh fish here)

Servings: persons

1 whole onions, yellow onion (don't peel, (leaving peel on during simmering adds a deeper color & richness to your stock) or 1 sweet onion (don't peel, (leaving peel on during simmering adds a deeper color & richness to your stock)
1 head garlic, unpeeled cut in half 4 carrots chunks
5 celery ribs, leaves & ends work well here
½ cup approximately shrimp shells (from 1 1/2 lbs shrimp)
4 cups chicken stock
4 cups water
1 lemon, cut in half
½ cup mushroom stems, reserve from cremini mushrooms listed below
4 -5 bay leaves
olive oil
2 shallots, diced
1 medium red onion, diced
1 12 lbs cremini mushrooms, diced
5 carrots, peeled & diced
5 celery ribs, diced
2 lbs small red new potatoes, diced
1 lb chorizo sausage, casings removed, diced
5 garlic cloves, minced
5 fresh plum tomatoes, diced
1 -2 cup pinot grigio wine
2 tablespoons smoked sweet paprika
4 (14 1/2 ounce) cans diced tomatoes (variety Italian stewed, petite diced, etc.)
1 (6 ounce) can tomato paste
1 lemon, julienne zest & chop finely (about 2 teaspoons)
parsley, chopped finely (about 3-4 tablespoons)
chives, chopped finely (about 2 tablespoons)
thyme, Rosemary, Oregano create bundle & tie together
salt
pepper
cod fish fillet, red snapper fillet, salmon fillet (use your choice of fresh fish here)
18 lb shell on shrimp (31-40 per pound)
1 -2 French baguette, sliced on the bias
1 -2 garlic clove (root end chopped off)
1 tablespoon butter

1
Peel & Devein Shrimp- rinse well.
2
Add all Stock Ingredients to Large Stock Pot & boil until ready to use (Boil & Simmer for at least 30-45 minutes.)
3
Strain Stock into large saucepan & reserve for later use.
4
Place Large Stock Pot on Medium High.
5
Add Olive Oil.
6
Add 1st 6 ingredients & saute until tender; approximately 10 minutes.
7
Add Chorizo & Saute about 5 minutes.
8
Add Garlic, Fresh tomatoes, and smoked paprika.
9
Saute until all ingredients are tender & have added good color to soup.
10
Add wine to deglaze pan; stir well & until well incorporated & alcohol has cooked off.
11
Add all canned tomatoes.
12
Add tomato paste; stir well; saute until tomato paste is well incorporated.
13
Add Shrimp Stock (approximately 5-6 cups).
14
Stir Well; bring to boil; reduce to simmer.
15
Simmer for approximately 20 -30 minutes.
16
While Soup is simmering preheat oven to 400 degrees.
17
Place sliced baguettes on sheet pan.
18
Rub edges of bread with garlic clove.
19
Spread butter evenly onto each slice of bread.
20
Place in oven & remove after 10 minutes bread should be golden & crusty.
21
Remove from oven again rub a garlic clove over each crostini.
22
Chop fish fillets into 1/2 -1 inch chunks.
23
Add herb bundle to soup & stir to incorporate.
24
Simmer for additional 5-10 minutes.
25
Add fish chunks & stir well.
26
Simmer additional 2 minutes.
27
Add cleaned shrimp.
28
Simmer 2 minutes.
29
Add minced parsley, cloves, and lemon zest; squeeze juice fresh from 1 whole lemon & stir well.
30
Serve immediately with a fresh green salad & warm garlic crostini.

3154

kcal

Calories

Fat

153

Carbs

597

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 34 ingredients. The key ingredients include: 1 whole onions, yellow onion (don't peel, (leaving peel on during simmering adds a deeper color & richness to your stock) or 1 sweet onion (don't peel, (leaving peel on during simmering adds a deeper color & richness to your stock), 1 head garlic, unpeeled cut in half 4 carrots chunks, 5 celery ribs, leaves & ends work well here, ½ cup approximately shrimp shells (from 1 1/2 lbs shrimp), and more.

Yes, My Favorite 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.

My Favorite Fish Soup

How did you like this recipe?

Frequently Asked Questions