Spring Fish Soup Recipe

Name: Spring Fish Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups fish stock; 1/2 cup white wine; 2 medium stalks celery, peeled and cut on the diagonal into 1/4-inch-wide pieces (about 1 cup); 3 medium scallions, trimmed of root end and dark green part and cut across into 1-inch pieces (about 2/3 cup); 12 small clams, littleneck or winkles; 5 stalks asparagus, tough end snapped off, peeled, and cut into 1-inch lengths (about 1/2 cup); 3/4 cup shelled new peas (about 3 ounces; 8 ounces in the pod); 12 smallest mussels; 8 medium shrimp, peeled and cleaned; 6 ounces cod fillet, skinned and cut into 2 pieces; 1/4 cup tightly packed finely chopped tarragon; 2 cups gluten-free penne pasta (optional); Olive oil

Servings: persons

2 cups fish stock
1/2 cup white wine
2 medium stalks celery, peeled and cut on the diagonal into 1/4-inch-wide pieces (about 1 cup)
3 medium scallions, trimmed of root end and dark green part and cut across into 1-inch pieces (about 2/3 cup)
12 small clams, littleneck or winkles
5 stalks asparagus, tough end snapped off, peeled, and cut into 1-inch lengths (about 1/2 cup)
3/4 cup shelled new peas (about 3 ounces; 8 ounces in the pod)
12 smallest mussels
8 medium shrimp, peeled and cleaned
6 ounces cod fillet, skinned and cut into 2 pieces
1/4 cup tightly packed finely chopped tarragon
2 cups gluten-free penne pasta (optional)
Olive oil

1
Place the stock, wine, celery, and scallions in a wide 5- to 6-quart braising pot.
2
Bring to a boil over high heat, cover, and cook for 2 minutes.
3
Add the clams and cook until they just begin to open, about 1 minute.
4
Place the asparagus stems (not tips) and peas in the liquid and cook for another 2 minutes.
5
Add the mussels and cook until they just begin to open, about 1 minute.
6
Add the shrimp and cook for 3 minutes.
7
Add the asparagus tips and place the fish on top, cooking until the fish is white on the surface.
8
Sprinkle the tarragon over the soup.
9
Do not add salt and pepper as the amount will vary greatly depending on the level of salt in the seafood.
10
Serve immediately.
11
Have a bowl of penne pasta cooked in salted water, drained, and tossed in olive oil for those who wish.

679

kcal

Calories

Fat

103

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 13 ingredients. The key ingredients include: 2 cups fish stock, 1/2 cup white wine, 2 medium stalks celery, peeled and cut on the diagonal into 1/4-inch-wide pieces (about 1 cup), 3 medium scallions, trimmed of root end and dark green part and cut across into 1-inch pieces (about 2/3 cup), and more.

Yes, Spring 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!

Spring Fish Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions