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light fish soup fi
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5 from 4 votes

LIGHT WHITE FISH SOUP

Light white fish soup is perfect to enjoy in cold winter days with a piece of homemade bread. It's tasty, healthy with plenty of vegetables and creamy at the same time with coconut milk.
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Soup
Cuisine: Asian
Keyword: carrot cauliflower soup, coconut milk fish soup, creamy fish soup, light fish soup, white fish soup, winter soup
Servings: 6 servings
Calories: 230kcal
Author: Julia

Equipment

  • 1 large soup pot or Dutch oven 6 qt

Ingredients

  • 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

Instructions

  • 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.