Flavorful Fish Soup
There’s something about a good soup that makes any day feel a little better. Whether you’re curling up during a storm, fighting off a cold, or cooking for someone you love, this fish soup is my go-to comfort meal. Packed with fresh veggies, hearty legumes, and plenty of garlic, it’s the perfect way to nourish your body and warm your soul.
Ingredients
- 1 Red Snapper (headless) Medium Sized
- 3 tbsp Olive Oil
- 2 cups Red Onion Chopped
- 1.5 cups Carrots Chopped (about 3-4 carrots)
- 1.5 cups Celery Chopped (about 2-3 stalks)
- 4 Roma Tomatoes Diced, Skinned and Simmered
- 4 tsps Garlic Minced (about 4-5 cloves)
- 3/4 tsps Fennel Seeds Ground
- 1/2 tsps Black Pepper Ground
- 1/2 tsps Salt Plus more to taste
- 1 Jalapeño Pepper Seeded and finely minced (Optional for heat)
- 7 cups Fish Broth (I use the broth after boiling the fish)
- 2 cups Potato Chopped (About 2 medium-sized potatoes)
- 3-4 cups Cabbage Chopped or Shredded
- 2 Bay Leaves
- 1 cup Frozen Peas
- 1 Chicken Bouillon Cube
- 1/2 tsps Apple Cider Vinegar, Lime or Lemon juice
- 1 tsps Fresh Curley Parsley Chopped
Instructions
- Add enough water to a large pot to cover your fish. Add a pinch of salt to the pot and bring water to a boil. Bring water to a soft boil and add the fish. Soft boil the fish for about 7 minutes or until the meat is flaky. Remove the fish from the pot and let it cool. Take the fish meat off the bones and reserve the stock.
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onions, carrots, and celery. Cook, stirring often, until the vegetables have softened and the onions are translucent, 8 to 10 minutes.
- Add the garlic, fennel, black pepper, 1/2 teaspoon of salt, and the jalapeño if you want a bit of heat. Cook, while stirring, for one minute.
- Pour in the Roma tomatoes, chicken bouillon cube, and the fish broth.
- Add the potatoes, cabbage, and bay leaves. Raise the heat to medium-high and bring the soup to a boil. Partially cover the pot with a lid, then reduce the heat to maintain a low simmer.
- Simmer for 20 minutes or until the potatoes and other vegetables are tender. Add the frozen peas and cook for five more minutes.
- Remove the pot from the heat and remove the bay leaves. Stir in the cider vinegar and lime or lemon juice. Taste and season with more salt, pepper, or vinegar. Serve with fish meat and garnish each bowl with parsley.
Tips for The Best Soup!
Want to make your soup the best it can be? Try these tips for a flavorful fish soup:
How to find a good red snapper
When shopping for your fish, look for a red snapper that has the skin on. This helps keep the meat together and tender as you cook it. A fresh red snapper should also have bright reddish or pink skin and a mild, briny scent.
Get the fullest flavor with fresh ingredients
Frozen or canned ingredients are a convenient option, but if you want the fullest flavor, use fresh ingredients whenever possible. Especially the spices! Jarred garlic can come in handy, but even swapping that with fresh garlic can make all the difference.
Measure with your heart
My recipe is a guideline, but I always make sure to taste as I cook and adjust whenever my tastebuds tell me to! No two times making the soup will be exactly the same. One fish may be fattier than another, or your tomatoes might be riper than they were last time you made it. Tasting as you go ensures you make the soup exactly how you want it!
A Bit About Me
Cooking is my way of expressing joy for life and love for others. Every recipe holds a story, a memory, a little piece of my heart. Along with cooking, I also practice Reiki, share interior design tips, and help others along their healing journey. If any of those interest you, you’re in the right place! Visit my blog for more recipes and follow me on Instagram for more kitchen inspiration!
