Simple Fish Soup

The mix of fish and herbs in this simple soup give it depth of flavor and aroma. It's so soothing and satisfying!

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  • 1/4 cup olive oil
  • 1 large onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 small fennel bulb, chopped
  • 2 lbs mixed rock fish
  • 2 tomatoes, peeled and chopped
  • several parsley sprigs, chopped
  • 3 sprigs thyme
  • 3 sprigs basil
  • pinch saffron strands
  • 1 strip orange peel
  • salt and freshly ground pepper
  • 4 1/2 cups fish stock


Heat oil in a saucepan, add onion, garlic and fennel and cook 5 minutes or until soft.

Cut fish into 1 and 1/2-inch pieces and put the pieces in a cheesecloth.

Add tomatoes, herbs, saffron, orange peel, salt and pepper to saucepan.

Lay fish on top and add just enough stock to cover fish.

Bring to barely simmer and cook over low heat, uncovered for 8 minutes.

Add fish and cook over very low heat for 1 hour.

Skim any scum from surface of soup and serve.


Using fresh fish stock or even vegetable stock makes the difference in the taste
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