Fish soup can be prepared in various ways, but here’s a basic recipe to get you started:
- 1 pound (450g) of white fish fillets (such as cod, haddock, or tilapia), cut into bite-sized pieces
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 2 tablespoons of olive oil
- 2 medium-sized tomatoes, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 4 cups (1 liter) of fish or vegetable broth
- 1 bay leaf
- 1 teaspoon of dried thyme
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent and fragrant.
- Add the diced tomatoes, sliced carrots, and celery to the pot. Stir and cook for a few minutes until the vegetables begin to soften.
- Pour in the fish or vegetable broth, and add the bay leaf and dried thyme. Bring the soup to a gentle simmer and let it cook for about 10 minutes, allowing the flavors to meld together.
- Add the fish pieces to the pot and gently stir. Cook for an additional 5-7 minutes, or until the fish is cooked through and flakes easily with a fork.
- Taste the soup and season with salt and pepper according to your preference. Remember that the broth might already contain some salt, so adjust accordingly.
- Remove the bay leaf from the soup. Ladle the fish soup into bowls and garnish with fresh chopped parsley.
- Serve the fish soup hot, accompanied by lemon wedges that can be squeezed over the soup just before eating. The lemon adds a bright, citrusy flavor that complements the fish and vegetables.
Feel free to customize your fish soup by adding other ingredients such as potatoes, bell peppers, or herbs of your choice. Enjoy!