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4.8 from 753 votes

Mediterranean-Style Fish Soup Recipe

Quick and easy fish soup with warm Eastern Mediterranean spices, loads of fresh herbs, and a big splash of lemon juice. The perfect one-pot meal for any night of the week. Be sure to read through for important tips!

Prep Time
10 mins
Cook Time
10 mins
Servings: 5 people (up to)
Calories: 2072 kcal
Course: Dinner
Cuisine: Mediterranean

Ingredients

  • 1 ½ teaspoon Coriander
  • 1 teaspoon cumin
  • 1 teaspoon Aleppo pepper flakes or ½ teaspoon red pepper flakes
  • ¾ teaspoon Turmeric
  • 1/2 teaspoon paprika
  • 1 ½ pounds moderately firm fish fillet, I used a combination of sea bass and red snapper, cut into chunks (1 1/2 -inch pieces)
  • kosher salt and black pepper
  • extra virgin olive oil
  • 1 red onion, chopped
  • 1 red bell pepper, chopped
  • 2 celery ribs, chopped
  • 4 garlic cloves minced
  • 1 28- ounce can whole tomatoes
  • ½ cup white wine
  • 4 cups vegetable stock or chicken stock, preferably low-sodium
  • 1 cup packed chopped fresh parsley
  • 1 cup packed chopped fresh cilantro
  • 3 green onions chopped (both white and green parts)
  • 1 lemon, juiced

Instructions

    Cup of Yum
  1. In a small bowl, mix the spices together.
  2. Season the fish with a good pinch of kosher salt and black pepper and 2 to 3 teaspoons of the spice mixture; toss to coat.
  3. In a large pot or Dutch oven, heat 3 tablespoons extra virgin olive oil over medium-high heat. Add the onions, bell peppers, celery, and garlic. Cook, tossing regularly, for 5 minutes or until the vegetables soften. Season with a good pinch of kosher salt and black pepper. Add the remainder of the spice mixture.
  4. Add the tomatoes, white wine, and chicken broth. Bring to a boil, then lower the heat to medium-low. Cover the pot part-way and let simmer for 20 minutes.
  5. Add the fish and cook for about 4 to 5 minutes or until the fish is cooked through (do not over-cook the fish, remember it will continue to cook in the hot broth even after you remove it from the heat).
  6. Stir in the parsley, cilantro, green onions. Finish with lemon juice. Serve immediate

Notes

  • Which kind of fish fillet to use? A moderately firm fish fillet is good to use here. As mentioned in the recipe, I used a combination of sea bass and red snapper. Halibut and cod are also great options. 
  • Leftovers. Fish soup can be stored in the fridge for 2 to 3 days, depending on the freshness of the fish when you cooked it. To warm through, I like to remove the fish to first warm the broth well, then add in the fish very briefly so it doesn't spend too much time cooking. 
  • Visit Our Shop to browse quality Mediterranean ingredients including extra virgin olive oils and spices used in this recipe. 

Nutrition Information

Calories 207.2kcal (10%) Carbohydrates 16.6g (6%) Protein 28g (56%) Fat 2.1g (3%) Saturated Fat 0.3g (2%) Cholesterol 58.5mg (20%) Potassium 1285.7mg (37%) Fiber 4.2g (17%) Vitamin A 2389.1IU (48%) Vitamin C 92.2mg (102%) Calcium 133.1mg (13%) Iron 4.3mg (24%)

Nutrition Facts

Serving: 5people (up to)

Amount Per Serving

Calories 2072

% Daily Value*

Calories 207.2kcal 10%
Carbohydrates 16.6g 6%
Protein 28g 56%
Fat 2.1g 3%
Saturated Fat 0.3g 2%
Cholesterol 58.5mg 20%
Potassium 1285.7mg 27%
Fiber 4.2g 17%
Vitamin A 2389.1IU 48%
Vitamin C 92.2mg 102%
Calcium 133.1mg 13%
Iron 4.3mg 24%

* Percent Daily Values are based on a 2,000 calorie diet.