Easy Fish Soup
Not sure what to do with your white fish? Make my Easy Fish Soup! This recipe is super simple to make, tastes amazing, and being a soup is great for meal prep!
If you are allergic to shellfish you can substitute the clam juice and oyster sauce with white wine, fish stock, or water. You may want to add a little more lime juice and seasoning for additional flavor if not using the clam juice or oyster sauce.
Ingredients to make Easy Fish Soup:
- 1 tbsp Extra Virgin Olive Oil
- 1 Yellow Onion diced, (about 200 grams)
- 4 Yukon Gold Potatoes chopped into bite-size pieces, (about 275 grams)
- 1 Red Bell Pepper diced, (about 150 grams)
- 3 stalks of Celery diced, (about 100 grams)
- ½ tsp Black Pepper
- ½ tsp Sea Salt
- 2 cans Diced Tomatoes, No Salt Added (about 2, 14½ ounce cans)
- 1 tbsp Cilantro fresh, chopped, (about 5 grams)
- 8 oz Clam Juice
- 2 tbsp Oyster Sauce (about 30 grams)
- 4 cups Water
- 1 tsp Thyme
- 2 Whole Bay Leaves
- 1 tsp Garlic Powder
- 14 oz White Sea Bass any white fish will work. Cut into bite-size pieces.
- 2 stalks Leeks sliced and rinsed, (about 100 grams)
- 1 Lime juiced
Instructions:
- Heat a large pot to medium-low heat.
- Once the pan is hot add the onion, potatoes, bell pepper, celery, black pepper, and salt to the pot. Cook for 10 minutes, stirring every minute or so craping the bottom of the pot.
- After 10 minutes your veggies will have started to develop some nice flavor and softened. Now add your diced tomatoes, cilantro, clam juice, oyster sauce, water, thyme, bay leaves, and garlic powder to the pot. Turn the heat up until the liquid is simmering, not boiling. Cook for 10-15 minutes stirring every few minutes, until your potatoes are fork-tender, but not mushy.
- Once your potatoes are fork tender add your white fish, leeks, and juice from 1 lime to the pot. Turn the heat down to medium-low, and cook for an additional 4-6 minutes, just enough for your fish to turn more of an opaque white and your leeks to soften slightly. You want your leeks to remain a little firm as this adds texture to your soup.
- Serve with your favorite crackers and a sprinkle of fresh cilantro!
Easy Fish Soup
Ingredients
- 1 tbsp Extra Virgin Olive Oil
- 1 Yellow Onion diced, (about 200 grams)
- 4 Yukon Gold Potatoes chopped into bite-size pieces, (about 275 grams)
- 1 Red Bell Pepper diced, (about 150 grams)
- 3 stalks Celery diced, (about 100 grams)
- ½ tsp Black Pepper
- ½ tsp Sea Salt
- 2 cans Diced Tomatoes, No Salt Added (about 2, 14½ ounce cans)
- 1 tbsp Cilantro fresh, chopped, (about 5 grams)
- 8 oz Clam Juice
- 2 tbsp Oyster Sauce (about 30 grams)
- 4 cups Water
- 1 tsp Thyme
- 2 Whole Bay Leaves
- 1 tsp Garlic Powder
- 14 oz White Sea Bass any white fish will work. Cut into bite-size pieces.
- 2 stalks Leeks sliced and rinsed, (about 100 grams)
- 1 Lime juiced
Instructions
- Heat a large pot to medium-low heat.
- Once the pan is hot add the onion, potatoes, bell pepper, celery, black pepper, and salt to the pot. Cook for 10 minutes, stirring every minute or so craping the bottom of the pot.
- After 10 minutes your veggies will have started to develop some nice flavor and softened. Now add your diced tomatoes, cilantro, clam juice, oyster sauce, water, thyme, bay leaves, and garlic powder to the pot. Turn the heat up until the liquid is simmering, not boiling. Cook for 10-15 minutes stirring every few minutes, until your potatoes are fork-tender, but not mushy.
- Once your potatoes are fork tender add your white fish, leeks, and juice from 1 lime to the pot. Turn the heat down to medium-low, and cook for an additional 4-6 minutes, just enough for your fish to turn more of an opaque white and your leeks to soften slightly. You want your leeks to remain a little firm as this adds texture to your soup.
- Serve with your favorite crackers and a sprinkle of fresh cilantro!
Macro Nutrition
Macro Adjustments:
Below outlines the items in each macro group that are easily adjustable to meet your specific calorie/macro goals.
Fat:
This is a relatively low-fat recipe. There actually isn’t one ingredient that you can adjust to increase or decrease the fat like many of my recipes. However, if you wanted to increase the fat you could easily do this by topping your soup with a little avocado. Avocado would go amazing with this soup!
Carbohydrates:
The carbs in this recipe come from potatoes. You could choose to increase or decrease the amount of potatoes used in this recipe to reach your specific carb macro. Although if you are looking to increase the carbs, you could enjoy this soup with your favorite crackers and not make any changes to the soup!
Protein:
The protein in this easy fish soup comes from the fish, an easy ingredient to increase or decrease to adjust the protein.
Meal Prep:
Yes, this recipe is meal prep-able and will last up to 6 days in the fridge. This dish is great reheated on the stove or in the microwave.
Freezer Friendly:
Yes, this a great freezer-friendly recipe and will last up to 6 months. I always recommend allowing soup to defrost overnight before reheating.
Check out my tips for freezing and for reheating!
Looking for other dinner comfort food dinner ideas? Check out a few of my all-time favorites!
