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Fish Soup

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Warming and comforting, this easy fish soup recipe will feed your soul! Easy to make in one pot, this delicious soup is made with white fish and is ready to enjoy in 30 minutes.

Fish soup with corn served in a bowl with a spoon.

Soup season is well and truly here, and there’s nothing quite like a delicious fish soup. It’s one thing I look forward too when the weather starts to get chilly!

Loaded with flavor, this white fish soup is made with fresh herbs and corn and it comes together quickly and easily. Serve with some crusty bread for a real comfort food meal.

For more soup recipes, be sure to check out my Beet Soup Recipe and my Roasted Tomato Basil Soup is always a family favorite.

How to make homemade fish soup

  • Gather your ingredients.
The ingredients to make the soup on a kitchen worktop.
  • Heat oil in a large pot over medium-high heat. Add habanero pepper (omit if you don’t like any spice), onion, garlic cloves and saute for 3-4 minutes, until onions softened.
The onion and garlic being sautéed in a pot.
  • Add chicken broth, clam juice, thyme, bay leaves, corn cobs, and bring to a simmer. Allow to simmer for 10 minutes.
Four pieces of corn in the broth.
  • Add fish and cook for an additional 3-5 minutes, until fish is cooked through and flaky.
  • Remove bay leaves and thyme. Top with cilantro and add lime juice. Salt and pepper to taste.
The fish soup in a pot ready to serve.

Can you make it ahead of time?

This soup is best served as soon as you’ve made it. This is because the white fish cooks quickly so you need to be careful that you don’t over cook it or it can become chewy.

You can however, make the soup ahead of time if you leave the fish out. Make the recipe up to adding the fish and then you can store it in the fridge or freeze it. Warm the soup up when you are ready to serve, and cook the fish through.

What’s the best fish to use?

I’ve used both mahi mahi and cod fish in this recipe. Most white fish will work well. Halibut is another great choices. Avoid very delicate fish like sole and oily fish like tuna.

What’s the best stock to use in this recipe?

I used chicken stock in this soup, it’s a great way to add flavor and I always have some to hand. You can use vegetable stock if you are pescatarian. If you do have fish stock, you can use that and leave out the clam juice.

Soup served in a blue bowl on a white plate with a spoon.

Recipe Notes and Tips

  • Make the soup in a dutch oven or heavy-bottomed pan so that the heat distributes more evenly.
  • I like to use mini corn cobs in this fish soup, but you can also use frozen corn kernels.
  • The fish only requires a short amount of cooking time, so only add it when you are ready to serve.
  • I add the habanero peppers to my soup because it gives it a little spice. If you aren’t a fan of spice, simply leave it out or opt for a milder pepper, like jalapeño with the seeds and ribs removed.

More Soup Recipes

Fish Soup

Warming and comforting, this easy fish soup recipe will feed your soul! Easy to make in one pot, this delicious soup is made with mahi mahi and is ready to enjoy in 30 minutes.
Course Soup
Cuisine American
Keyword easy fish soup, how to make fish soup, white fish soup
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 251kcal
Author Tanya

Ingredients

  • 2 Tbsp olive oil
  • 1 habanero pepper seeds removed and chopped
  • 1 yellow onion chopped
  • 4 garlic cloves chopped
  • 2 ½ cups chicken broth
  • 1 cup clam juice
  • 2 springs fresh thyme
  • 2 bay leaves
  • 4 mini corn cobs or ¾ cup frozen corn kernels
  • 1 lb cod fish cut into 2 inch pieces or other white fish (mahi mahi, halibut)
  • ½ cup cilantro chopped
  • 1 Tbsp lime juice
  • Salt and pepper to taste

Instructions

  • Heat oil in a large pot over medium-high heat. Add habanero pepper, onion, garlic cloves and saute for 3-4 minutes, until onions softened.
  • Add chicken broth, clam juice, thyme, bay leaves, corn cobs, and bring to a simmer. Allow to simmer for 10 minutes. Add fish and cook for an additional 3-5 minutes, until fish is cooked through and flaky.
  • Remove bay leaves and thyme. Top with cilantro and add lime juice. Salt and pepper to taste.

Notes

  • Make the soup in a dutch oven or heavy bottomed pan so that the heat distributes more evenly.
  • I like to use mini corn cobs in this fish soup, but you can also use frozen corn kernels.
  • The fish only requires a short amount of cooking time, so only add it when you are ready to serve.

Nutrition

Calories: 251kcal | Carbohydrates: 20g | Protein: 24g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 83mg | Sodium: 869mg | Potassium: 826mg | Fiber: 2g | Sugar: 6g | Vitamin A: 559IU | Vitamin C: 25mg | Calcium: 42mg | Iron: 2mg
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