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)


  1. 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.
  2. Add the diced tomatoes, sliced carrots, and celery to the pot. Stir and cook for a few minutes until the vegetables begin to soften.
  3. 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.
  4. 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.
  5. 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.
  6. Remove the bay leaf from the soup. Ladle the fish soup into bowls and garnish with fresh chopped parsley.
  7. 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!