This white fish soup recipe is a light, tasty soup, that will warm you up in a cold winter day. With plenty of vegetables and delicious vegetable broth creamy texture, it will be your next favorite fish soup.
My husband and I have a weakness for seafood chowder. And he has been cooking seafood chowder quite often during the winter times. Because seafood chowder is considered as a heavy and rich soup, I have tried to come up with a lighter version and here it is.
This light white fish soup recipe is basically stripped down seafood chowder. We still kept a bit of taste from the bacon, the veggies and the fish. But we cut down on the heavy creams and caloric seafood.
The soup is tasty, full of seafood flavors and still creamy with a use of either regular milk or coconut milk. And I can recommend coconut milk in this soup, because it will bring the soup into another level. You will be transformed into Asia with this soup.
Ingredients needed for white fish soup recipe
- Tilapia or other white fish (halibut, haddock, cod, sea bass)
- Hearty vegetables (carrot, celery)
- Vegetable stock or chicken stock
- Coconut milk or regular milk
- Herbs and spices (thyme, all-spice, bay leaf, mustard, saffron)
- Salt & pepper
What fish is best to use in fish soup recipe
I would recommend Tilapia as the first choice, because it’s a mild and tasty fish that everybody likes. But any other white fish will work, haddock is tasty, halibut, cod o sea bass. Make sure you buy fish fillets, that are already bone free and skin free.
How to make white fish soup
Prepare all the ingredients before you start cooking
This light white fish soup has a base of hearty vegetables, such as carrots, celery, corn, onion, potatoes and garlic. So it’s very handy if you start chopping the onion, clean the vegetables, cut and cube them. Place them in small bowls, so you can add all these ingredients as we go. Note: I used frozen corn, so better if you take it as first ingredient and let it defrost on kitchen counter in a small bowl.
Can you can use frozen fish
When it comes to soup, usually I buy frozen tilapia fillets and let them defrost overnight in the refrigerator. But as your gut is probably telling you, fresh fish definitely tastes much better than the frozen one. So if you do have a time to drive to your favorite fish store and choose your fish, I would recommend that.
How to enhance flavor of the white fish
To add more flavor to the soup, try to fry the fish on a pan, before adding it into the actual soup. This is totally optional, but it really gives more texture and flavor to the fish. I am also flouring the fish before frying it on the pan.
What to serve with fish soup
When I make this soup, I always have my homemade bread on hand. This bread is incredibly easy to make. So if you do have some spare time, it’s definitely a bread you must try.
How to store fish soup
If you know the Czech proverb: even the guest smells like a fish the third day, then it gives you the hints, that fish soup should be consumed asap. So if you do have some leftovers, place them in an airtight container, let the soup cool down, close it with the lid and consume within 2 days. You can also freeze the soup in an airtight container for up to 4 months. Defrost overnight in the refrigerator and reheat on stove top in soup pot. Never defrost fish soup on kitchen counter.
Any fish soup should be discarded if left in room temperature for more than 2 hours.
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LIGHT WHITE FISH SOUP
- 1 large soup pot or Dutch oven 6 qt
- 2 tablespoons olive oil
- 1 medium onion chopped
- 2 medium carrots cut in cubes
- 4 cloves garlic minced
- 3 stalks of celery cut in cubes
- 4 slices of bacon cut in cubes
- 2 cups corn
- 2 large potatoes cut in cubes
- ½ teaspoon ground thyme
- ½ teaspoon ground mustard
- ½ teaspoon ground saffron
- 4 medium balls of all-spice
- 2 bay leaves
- 4 cups vegetable stock or chicken
- 1 cup regular milk or coconut milk
- 2 lb tilapia fish or any other white fish
- salt and pepper to taste
- In a large, heavy pot, heat the olive oil on medium high and add cubed bacon. Sweat the bacon for 5 minutes, stirring constantly. Add chopped onion, minced garlic, peeled and cut carrots, cut celery and cubed potatoes.
- Sweat all the vegetables for 10 minutes on medium heat, until lightly brown, stirring frequently. Add ground thyme, ground mustard, bay leaves and all-spice balls. Stir and cover with the lid for 5 minutes.
- Add vegetable or chicken stock and cover the Dutch oven with a lid. Let simmer the vegetables for 15 minutes, or until the potatoes and other vegetables are soft.
- Optional: In the meanwhile, you can season with salt the fish and dust it with flour, then fry the fish on a pan. Approximately 3 minutes from each side.
- Place the fish in the vegetable stock and cook for another 5 minutes. Add either regular milk or coconut milk to the soup to add texture and stir. Season with salt and pepper, if needed.
- Remove the Dutch oven from the heat and let it stand on the stove for another 15 minutes covered with the lid. Serve with piece of fresh bread.
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