As the weather cools down, there’s nothing like a warm and comforting bowl of fish soup to cozy up with. Whether you’re in the mood for something spicy and bold or rich and creamy, our collection of 20 hearty fish soup recipes has got you covered. From classic French Bouillabaisse to spicy Korean Maeuntang, we’ve gathered some of the most iconic and flavorful fish soups from around the world. Each recipe is carefully crafted to showcase the best qualities of its main ingredient – whether that’s tender flaky fish, succulent shellfish, or even tofu for our plant-based friends.
In this article, we’ll take you on a culinary journey across the globe, exploring the diverse flavors and techniques used in each region. From the creamy coconut broth of Thai Tom Yum to the aromatic spices of Moroccan Spiced Fish Harira, every soup has its own unique character and charm. So grab your apron, fire up the stove, and get ready to warm up with a delicious bowl of fish soup.
Creamy Coconut Fish Soup with Lemongrass
This Thai-inspired soup combines the richness of coconut milk with the delicate flavor of fish, all wrapped up in a fragrant lemongrass broth. Perfect for a light and satisfying meal.
Ingredients:
– 1 lb fish fillets (such as cod or tilapia), cut into bite-sized pieces
– 2 stalks lemongrass, bruised
– 2 cloves garlic, minced
– 1 onion, chopped
– 1 can (14 oz) coconut milk
– 4 cups fish stock or water
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. In a large pot, combine lemongrass, garlic, and onion. Cook over medium heat until the onion is translucent.
2. Add the fish pieces and cook until they flake apart easily.
3. Pour in the coconut milk and fish stock or water. Bring to a simmer.
4. Reduce heat to low and let soup cook for 10-15 minutes or until the flavors have melded together.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 20-25 minutes
Spicy Thai Tom Yum Fish Soup
This spicy and sour Thai fish soup is a flavorful and aromatic dish that’s quick to make and perfect for a comforting meal. With the combination of succulent fish, crunchy vegetables, and fragrant spices, this recipe will transport your taste buds to the streets of Bangkok.
Ingredients:
– 1 pound fish (such as tilapia or catfish), cut into bite-sized pieces
– 4 cups water
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 2 tablespoons tom yum paste
– 1/2 cup mixed vegetables (such as mushrooms, bell peppers, and Thai basil)
– 1/2 teaspoon fish sauce
– 1/4 teaspoon palm sugar
– 1/4 teaspoon ground white pepper
– Salt to taste
– Lime wedges, for serving
Instructions:
1. Heat oil in a large pot over medium heat.
2. Add garlic and ginger; sauté until fragrant.
3. Add tom yum paste; cook for 1 minute.
4. Add fish and mixed vegetables; cook until fish is cooked through.
5. Season with fish sauce, palm sugar, and white pepper.
6. Simmer for 10-15 minutes to allow flavors to meld together.
7. Serve hot with a squeeze of lime juice.
Cooking Time: 20-25 minutes
Classic French Bouillabaisse
Bouillabaisse is a quintessential Provençal dish originating from the port city of Marseille. This rich and flavorful fish stew has been a staple of French cuisine for centuries, typically served with crusty bread and rouille (a spicy mayonnaise-like condiment).
Ingredients:
– 1 pound assorted fish pieces (whitefish, cod, shrimp)
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup tomato paste
– 2 cups water
– 1/2 cup white wine (optional)
– 1/4 cup saffron threads, soaked in 2 tablespoons hot water
– 1 teaspoon dried thyme
– Salt and pepper to taste
– Crusty bread and rouille for serving
Instructions:
1. Heat oil in a large pot over medium heat. Add onion and garlic; cook until softened (5 minutes).
2. Add tomato paste, water, white wine (if using), saffron mixture, thyme, salt, and pepper. Bring to a boil.
3. Reduce heat to low and simmer for 30 minutes.
4. Add fish pieces; simmer for an additional 10-15 minutes or until cooked through.
5. Serve with crusty bread and rouille.
Cooking Time: 45-50 minutes
Mediterranean Garlic and Herb Fish Soup
Warm up with this flavorful and aromatic fish soup, infused with the essence of Mediterranean herbs and garlic.
Ingredients:
– 1 pound white fish (such as cod or tilapia), cut into bite-sized pieces
– 4 cloves garlic, minced
– 2 cups mixed vegetables (such as zucchini, bell peppers, carrots)
– 2 cups fish broth
– 1/4 cup chopped fresh parsley
– 2 tablespoons olive oil
– Salt and pepper to taste
– Fresh lemon wedges, for serving
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the garlic and sauté until fragrant, about 30 seconds.
3. Add the fish pieces and cook until lightly browned, about 5 minutes.
4. Add the mixed vegetables, fish broth, salt, and pepper. Stir to combine.
5. Bring the mixture to a simmer and let cook for 10-12 minutes or until the fish is cooked through.
6. Stir in the chopped parsley.
7. Serve hot, with lemon wedges on the side.
Cooking Time: 20-22 minutes
Vietnamese Sour Fish Soup (Canh Chua Ca)
This refreshing soup is a staple of Vietnamese cuisine, perfect for hot summer days. With its tangy tamarind broth and tender fish, Canh Chua Ca is a harmonious balance of sweet, sour, salty, and umami flavors.
Ingredients:
– 1 pound fish (such as tilapia or catfish), cut into bite-sized pieces
– 2 cups tamarind water (or substitute with equal parts water and lime juice)
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 onion, thinly sliced
– 1 cup pineapple chunks
– 1/2 cup tomato chunks
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat the oil in a large pot over medium heat. Add the garlic and onion; cook until softened.
2. Add the fish, tamarind water, pineapple, and tomato. Bring to a boil, then reduce heat and simmer for 10-15 minutes or until the fish is cooked through.
3. Season with salt and pepper to taste. Garnish with cilantro leaves if desired.
4. Serve hot with steamed rice or noodles.
Cooking Time: 20-25 minutes
Spanish Zarzuela de Pescado
Zarzuela is a classic Spanish fish stew that originated in the coastal regions of Catalonia and Valencia. This hearty dish is perfect for a cold winter’s night, and its combination of flavors and textures will leave you wanting more.
Ingredients:
– 1 pound white fish (such as cod or hake), cut into 1-inch pieces
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, chopped
– 1 can of diced tomatoes (14.5 oz)
– 1 cup fish broth
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic and cook until softened, about 5 minutes.
3. Add the red bell pepper and cook for an additional 2 minutes.
4. Add the fish pieces, diced tomatoes, fish broth, smoked paprika, salt, and pepper. Stir to combine.
5. Bring the mixture to a simmer and cook for 10-12 minutes or until the fish is cooked through.
6. Taste and adjust seasoning as needed.
7. Garnish with chopped parsley, if desired.
Cooking Time: 15-17 minutes
Japanese Miso Fish Soup with Tofu
This hearty and comforting soup combines the rich flavors of miso paste with the delicate taste of fish, all wrapped up in a savory broth. Perfect for a quick weeknight dinner or a cozy weekend meal.
Ingredients:
– 1 lb firm white fish (such as tilapia or cod), cut into bite-sized pieces
– 2 cups water
– 2 tablespoons miso paste
– 1 tablespoon soy sauce
– 1 tablespoon sake (or dry white wine)
– 1 teaspoon grated ginger
– 1/4 cup cubed firm tofu
– Green onions and sesame seeds for garnish
Instructions:
1. In a large pot, combine water, miso paste, soy sauce, sake, and ginger. Bring to a boil, then reduce heat and simmer for 5 minutes.
2. Add fish pieces to the pot and cook for an additional 3-4 minutes or until cooked through.
3. Stir in cubed tofu and cook for another minute.
4. Season with salt to taste.
5. Serve hot, garnished with green onions and sesame seeds.
Cooking Time: 15-20 minutes
Brazilian Moqueca Fish Stew
Moqueca is a classic Brazilian dish that combines the freshness of seafood with the warmth of spices and coconut milk. This recipe for fish moqueca is a delicious and comforting meal perfect for any occasion.
Ingredients:
– 1 pound white fish (such as cod or tilapia), cut into bite-sized pieces
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, chopped
– 1 can of coconut milk
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat the oil in a large saucepan over medium heat.
2. Add the onion, garlic, and red bell pepper. Cook until the vegetables are tender, about 5 minutes.
3. Add the fish pieces and cook until they start to flake apart, about 3-4 minutes.
4. Pour in the coconut milk, cumin, paprika, salt, and pepper. Stir well to combine.
5. Simmer the stew for an additional 10-12 minutes or until the fish is cooked through.
6. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 20-22 minutes
Chinese Hot and Sour Fish Soup
This recipe is a variation of the traditional Chinese fish soup, with a spicy kick from the hot peppers and a tangy flavor from the vinegar. It’s a perfect comfort food for a cold winter day.
Ingredients:
– 1 pound fish (such as cod or tilapia), cut into small pieces
– 2 tablespoons vegetable oil
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1/4 cup chopped scallions
– 1 cup hot peppers, sliced (optional)
– 1/4 cup soy sauce
– 1/4 cup vinegar
– 1/4 cup water
– Salt and pepper to taste
Instructions:
1. Heat the oil in a large pot over medium heat.
2. Add garlic, ginger, scallions, and hot peppers (if using) and stir-fry until fragrant.
3. Add fish and cook until it flakes easily with a fork.
4. In a small bowl, whisk together soy sauce, vinegar, and water.
5. Pour the liquid mixture over the fish and simmer for 10-15 minutes or until the soup has thickened slightly.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with additional scallions if desired.
Cooking Time: 20-25 minutes
Norwegian Salmon and Dill Soup
This traditional Norwegian soup is a light and refreshing take on the classic fish soup. The combination of tender salmon, fresh dill, and creamy potatoes creates a delightful flavor profile that’s perfect for a cozy dinner.
Ingredients:
– 1 pound salmon fillet, skin removed
– 2 medium potatoes, peeled and diced
– 2 tablespoons butter
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1/4 cup fresh dill, chopped
– 1/2 cup fish broth
– 1/2 cup heavy cream
– Salt and pepper to taste
Instructions:
1. In a large pot, melt butter over medium heat. Add onion and garlic; cook until softened (3-4 minutes).
2. Add potatoes, salmon, fish broth, and dill. Bring to a simmer.
3. Reduce heat and let soup cook for 15-20 minutes or until potatoes are tender and salmon is cooked through.
4. Stir in heavy cream and season with salt and pepper to taste.
5. Serve hot, garnished with additional fresh dill if desired.
Cooking Time: 20-25 minutes
Moroccan Spiced Fish Harira
Harira is a traditional Moroccan soup that warms the soul, and this version adds the tender touch of fish. This spiced fish harira is perfect for a cozy evening meal.
Ingredients:
– 1 pound white fish (such as cod or tilapia), cut into small pieces
– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground turmeric
– 1 can (14.5 oz) diced tomatoes
– 4 cups fish stock or water
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and cook until softened, about 3 minutes.
3. Add the garlic, cumin, paprika, cinnamon, and turmeric; cook for an additional minute.
4. Add the fish pieces, diced tomatoes, and stock or water. Bring to a simmer.
5. Reduce heat to low and let cook for 8-10 minutes or until the fish is cooked through.
6. Season with salt and pepper to taste.
7. Garnish with chopped parsley, if desired.
Cooking Time: 20-25 minutes
Greek Avgolemono Fish Soup
A creamy and flavorful soup that combines the richness of fish with the tanginess of avgolemono, a traditional Greek sauce made with eggs, lemon juice, and orzo.
Ingredients:
– 1 pound fish fillets (such as cod or tilapia), cut into bite-sized pieces
– 4 cups chicken broth
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup orzo
– 2 eggs
– 2 tablespoons freshly squeezed lemon juice
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the olive oil in a large pot over medium heat. Add the onion and cook until softened, about 3 minutes.
2. Add the garlic and cook for an additional minute.
3. Add the fish pieces and cook until they start to flake apart, about 5 minutes.
4. Add the chicken broth and orzo. Bring to a boil, then reduce heat and simmer for 10-12 minutes, or until the orzo is tender.
5. In a separate bowl, whisk together the eggs and lemon juice.
6. Stir the egg mixture into the soup and cook for an additional 2-3 minutes, or until the soup has thickened slightly.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 25-30 minutes
Caribbean Coconut Lime Fish Soup
Brighten up your day with this vibrant and flavorful Caribbean-inspired fish soup. This dish is perfect for a light and refreshing lunch or dinner, packed with the warmth of coconut and the zing of lime.
Ingredients:
– 1 pound white fish (such as tilapia or cod), cut into bite-sized pieces
– 2 cups fish stock (homemade or store-bought)
– 1/4 cup shredded coconut
– 1 tablespoon freshly squeezed lime juice
– 1 teaspoon curry powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 cloves garlic, minced
– 1/4 cup chopped fresh cilantro (optional)
Instructions:
1. In a large pot, combine fish stock, coconut, lime juice, curry powder, salt, and pepper. Bring to a simmer over medium heat.
2. Add the fish pieces and cook for 5-7 minutes or until cooked through.
3. Stir in garlic and cook for an additional minute.
4. Taste and adjust seasoning as needed.
5. Serve hot, garnished with cilantro if desired.
Cooking Time: 15-20 minutes
Korean Spicy Seafood Stew (Maeuntang)
A hearty and flavorful Korean stew made with a variety of seafood, vegetables, and a kick of spicy gochugaru. This spicy seafood stew is perfect for a cold winter’s day or as an appetizer for a special occasion.
Ingredients:
– 1 pound mixed seafood (clams, mussels, squid, shrimp), cleaned and rinsed
– 2 tablespoons vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1/4 cup gochugaru (Korean chili flakes)
– 1 tablespoon Gochujang (Korean chili paste)
– 2 cups water
– 1/4 cup Korean chili flakes
– Salt and black pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Heat oil in a large pot over medium-high heat.
2. Add onion and garlic; cook until onion is translucent.
3. Add seafood, gochugaru, Gochujang, water, salt, and black pepper. Bring to a boil.
4. Reduce heat to low and simmer for 15-20 minutes or until seafood is cooked through.
5. Taste and adjust seasoning as needed.
6. Garnish with chopped scallions if desired.
Cooking Time: 15-20 minutes
Swedish Saffron Fish Soup
Warm up with this comforting and flavorful Swedish-inspired fish soup, infused with the subtle aroma of saffron.
Ingredients:
– 1 pound cod or haddock fillets, cut into bite-sized pieces
– 2 tablespoons butter
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup fish stock
– 1/2 cup heavy cream
– 1 teaspoon saffron threads, soaked in 2 tablespoons hot water
– Salt and pepper to taste
– Fresh parsley or dill for garnish (optional)
Instructions:
1. Melt butter in a large pot over medium heat. Add onion and garlic; cook until softened, about 3 minutes.
2. Add fish pieces and cook until opaque and flaky, about 5-6 minutes.
3. Pour in fish stock, heavy cream, and saffron mixture. Season with salt and pepper to taste.
4. Simmer for 10-12 minutes or until the soup has thickened slightly.
5. Serve hot, garnished with fresh parsley or dill if desired.
Cooking Time: 20-22 minutes
Filipino Sinigang na Isda
This classic Filipino dish is a refreshing and flavorful stew made with fish, tamarind broth, and various vegetables. Sinigang na Isda is a staple in many Filipino households and is often served during special occasions and celebrations.
Ingredients:
– 1 pound of fish (such as tilapia or catfish), cut into small pieces
– 2 cups of tamarind broth
– 1 onion, chopped
– 2 cloves of garlic, minced
– 1 cup of tomatoes, diced
– 1/4 cup of green beans, sliced
– 1/4 cup of long beans, sliced
– Salt and pepper to taste
– Fresh tamarind leaves for garnish (optional)
Instructions:
1. In a large pot, combine the fish, tamarind broth, onion, garlic, tomatoes, green beans, and long beans.
2. Bring the mixture to a boil over high heat, then reduce the heat to medium-low and simmer for 15-20 minutes or until the fish is cooked through.
3. Season with salt and pepper to taste.
4. Garnish with fresh tamarind leaves if desired.
5. Serve hot with steamed rice.
Cooking Time: 20-25 minutes
Indian Fish Curry Soup with Tamarind
A flavorful and aromatic soup that combines the richness of fish with the tanginess of tamarind, perfect for a comforting meal.
Ingredients:
– 1 pound fish fillets (cod or tilapia work well)
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/2 teaspoon red chili flakes (optional)
– 1 can coconut milk
– 1 cup fish broth or water
– 2 tablespoons tamarind paste
– Salt, to taste
– Fresh cilantro, for garnish
Instructions:
1. Heat oil in a large pot over medium heat. Add onions and cook until translucent.
2. Add garlic, ginger, cumin, curry powder, turmeric, and chili flakes (if using). Cook for 1 minute.
3. Add fish fillets and cook until they flake easily with a fork.
4. Stir in coconut milk, fish broth or water, and tamarind paste. Bring to a simmer.
5. Reduce heat to low and let soup simmer for 10-15 minutes or until the flavors have melded together.
6. Season with salt to taste. Garnish with cilantro before serving.
Cooking Time: 20-25 minutes
Peruvian Chupe de Pescado
Chupe de Pescado, a hearty Peruvian fish stew, is a comforting and flavorful dish that’s perfect for a cold evening. This recipe combines the freshness of seafood with the warmth of Aji Amarillo peppers and spices.
Ingredients:
– 1 pound white fish (such as cod or tilapia), cut into bite-sized pieces
– 2 medium potatoes, peeled and cubed
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 cup Aji Amarillo pepper puree (or substitute with a similar hot pepper sauce)
– 1 can (14.5 oz) diced tomatoes
– 1/4 teaspoon paprika
– Salt and black pepper to taste
– 2 tablespoons olive oil
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic; cook until softened, about 3 minutes.
3. Add the potatoes, fish, Aji Amarillo puree, diced tomatoes, paprika, salt, and black pepper.
4. Pour in enough water to cover the ingredients (about 2 cups).
5. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until the fish is cooked through and potatoes are tender.
6. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: 20-25 minutes
Russian Ukha Fish Soup
A traditional Russian soup that’s hearty, comforting, and flavorful, Ukha is a beloved dish that warms the soul. This recipe combines fresh fish with aromatic vegetables and herbs to create a deliciously simple meal.
Ingredients:
– 1 pound of whitefish (such as cod or haddock), cut into chunks
– 2 medium carrots, peeled and sliced
– 1 large onion, chopped
– 2 cloves of garlic, minced
– 1 cup of water
– 1/4 cup of tomato paste
– 1 tablespoon of vegetable oil
– Salt and black pepper to taste
– Fresh dill, chopped (optional)
Instructions:
1. Heat the oil in a large pot over medium heat.
2. Add the onion, carrots, and garlic; cook until the vegetables are tender, about 5 minutes.
3. Add the fish chunks and cook for an additional 2-3 minutes, or until they start to flake apart.
4. Pour in the water and tomato paste; stir well to combine.
5. Bring the soup to a boil, then reduce the heat to low and simmer for 10-15 minutes, or until the flavors have melded together.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with chopped fresh dill if desired.
Cooking Time: 20-25 minutes
Cajun-Style Fish and Shrimp Gumbo
This hearty gumbo combines the rich flavors of Cajun cuisine with tender fish and succulent shrimp, all wrapped up in a spicy roux-based broth. A perfect dish for any seafood lover!
Ingredients:
– 1 lb fish fillets (catfish or cod work well), cut into 1-inch pieces
– 1 lb large shrimp, peeled and deveined
– 2 tablespoons vegetable oil
– 1 medium onion, chopped
– 3 stalks celery, chopped
– 2 cloves garlic, minced
– 1 teaspoon Cajun seasoning
– 1/2 teaspoon paprika
– 1/4 teaspoon cayenne pepper
– 1/2 cup all-purpose flour
– 2 cups chicken broth
– 1 can (14.5 oz) diced tomatoes
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large pot over medium-high heat.
2. Add fish and shrimp; cook until pink, about 3-4 minutes.
3. Remove seafood; set aside.
4. Reduce heat to medium; add onion, celery, and garlic; cook until tender.
5. Stir in Cajun seasoning, paprika, and cayenne pepper; cook for 1 minute.
6. Add flour; cook for 1 minute.
7. Gradually stir in chicken broth and diced tomatoes; bring to a boil.
8. Reduce heat to low; simmer for 10 minutes or until gumbo thickens.
9. Return seafood to pot; season with salt and pepper.
10. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
Summary
Cozy up with these 20 hearty fish soup recipes from around the world. From classic French Bouillabaisse to spicy Thai Tom Yum and rich Brazilian Moqueca, there’s something for every palate. Explore the Mediterranean with garlic and herb soups, or venture further afield with Korean Spicy Seafood Stew and Peruvian Chupe de Pescado. Whether you’re in the mood for creamy coconut, tangy tamarind, or savory miso, these recipes will warm your belly and your heart on chilly nights.
Sophia Brennan is the cook and writer behind Go Jack Rabbit Go. She spent years working in Portland’s restaurant world before bringing that same warm, unfussy approach into her home kitchen. These days, she focuses on simple, comforting recipes inspired by real life, family routines, and the rhythm of cooking without overthinking it.
