This quick and easy Fish Soup is filled with simple, everyday ingredients like tomatoes, white wine, white fish, and shrimp. Warm and flavorful, this healthy soup is ready in just over 30 minutes and pairs perfectly with a thick slice of buttery bread or homemade croutons.
Why You’ll Love this Easy Fish Soup
This soup is the perfect thing to cozy up with when the weather gets cold. It’s filled with chunks of fish, shrimp, and tomatoes. You’ll love how simple it is to make and how good you feel after eating it. It’s one of those delicious recipes you can pull together last minute when you don’t feel like cooking. I like to make this during the cooler months when I’m craving something warm and comforting. Plus, my family loves it—it’s one of their favorite soups!
What types of fish should I add to fish soup?
Moderately firm white fish fillets, such as cod, sea bass, tilapia, haddock, and halibut, are all great in fish soup. Salmon is also great! Other delicious additions include shrimp, clams, and mussels.
How to Make Fish Soup
Start by heating a large soup pot over medium heat. Add the olive oil and diced onions, sauteeing for 3-4 minutes. After that, add your garlic and allow it to cook for about a minute longer.
Add your crushed tomatoes and stir to combine with the onions.
Next, add the tomato paste, fresh parsley, Italian seasoning, cherry tomatoes, and clam juice, mixing well to combine everything together. Bring it to a low boil. Then add the white wine. If your soup is too thick, add a little water or chicken broth to thin it out. Return to a gentle boil.
Lastly, add your white fish filets to the pot and cover. Allow the fish to cook for a few minutes before adding the shrimp. Once your soup is done cooking, season it with salt and pepper to taste.
Spoon into small bowls and top with your favorite store-bought or homemade croutons!
You can easily customize this soup to your liking. Here are some options:
- Bell Pepper
- Hot Sauce
- Red Pepper Flakes
Storage and Reheating
Allow your soup to cool before transferring it to an airtight container in the fridge for up to 3-4 days. Alternatively, you can store it in the freezer for up to 4 months. Thaw in the refrigerator overnight before reheating on the stovetop or in the microwave.
How to Serve
This Fish Soup recipe is best served as a main course with thick crusty bread. Croutons or oyster crackers are also yummy sprinkled on top.
More fish and seafood recipes
- Cioppino Recipe
- Mediterranean Baked Fish
- Thai Fish Curry
- Mahi Mahi
- Vietnamese Garlic Prawn Noodle Salad
- Shrimp and Asparagus Stir Fry
- Jambalaya Recipe (How to Make Jambalaya)
- Manhattan Clam Chowder Recipe
If you try making this Fish Soup Recipe, please leave me a comment below! I always love to read your thoughts and feedback!
- 2 tablespoon olive oil
- 1 large yellow onion - minced
- 6 cloves garlic - minced
- 1 (15-ounce) can crushed tomatoes with juices
- 4 tablespoon tomato paste
- ½ cup fresh parsley - chopped
- 2 teaspoon Italian seasoning
- 10 ounces cherry tomatoes - optional, substitute with 1 (15-ounce) can diced tomatoes
- 8 ounces clam juice
- ½ cup dry white wine
- 2-4 cups water - or fish stock
- 2 pounds sustainably caught firm white fish such as cod, red snapper, or halibut - cut into 1 ½-inch chunks
- ½ pound shrimp
- salt and black pepper - to taste
- store-bought or homemade croutons - optional
- Heat a large pot over medium-high heat. Add olive and diced onion and sauté for 3-4 minutes, stirring frequently. Add the garlic and cook for 1 minute more.
- Add the crushed tomatoes with their juices to the pot and stir well to combine with the onions. Once heated through, whisk in the tomato paste and add the fresh parsley, Italian seasoning, cherry tomatoes, and clam juice. Bring to a low boil.
- Add the dry white wine and stir to combine. If the stew is too thick, add 2-4 cups of water, or the desired amount of water to reach the desired brothy-ness. Return to a low boil.
- Add the fish and cover. Reduce heat to low and simmer for 2-3 minutes. Add the shrimp to the pot, simmering for an additional 3 minutes. Season with salt and pepper, to taste. Top with your favorite store-bought or homemade croutons, if desired.
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)