This delicious fish soup with vegetables and pollock fillets is one of our favorite fish soups, and it's ready in about 30 minutes.
This fish vegetable soup is definitely something for people who think that they don't like fish soup. After having this soup, they will change their mind about it! This particular fish soup was definitely a mind-changer for me.
This is an updated post from 2015. I am now a total fish soup aficionado, and I have two more amazing recipes on the blog to prove it! Try the Fish Soup with Potatoes or my absolute favorite Brazilian Fish Stew (or soup) Moqueca de Peixe.
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Recipe ingredients
Fish: I often use pollock fillets because that is what I have in the freezer, but feel free to use other fish fillets instead. Other suitable fish for the soup would be salmon, cod, sea bass, pollack (a fish similar to pollock yet slightly different), and so on. I make the soup with frozen and thawed fish fillets most of the time, but fresh fish is great, of course.
Stock: Most fish soups are made with fish stock, which is absolutely great. You can use that (if you have it) to make this soup taste more like fish. However, for this fish vegetable soup, I use vegetable stock or broth most of the time. The choice is yours.
Bacon: The small amount of lean bacon makes the soup heartier. I use already cubed lean bacon, if you have a whole piece, chop it finely.
Vegetables: Potatoes โ always perfect in a fish soup, carrot, red bell pepper, and leeks.
See the recipe card for full information on ingredients and quantities.
How to make fish vegetable soup?
Preparations: Thaw the fish fillets, if necessary. Chop the vegetables so that you have them ready when you need to add them to the soup. Set them aside.
- Step #1: Chop the onion and bacon (if not already cubed). Cook them in the heated oil for a few minutes. Add the garlic and stir for another minute.
- Step #2: Add the chopped vegetables to the pot and cook for about 3-4 minutes, stirring a few times in between.
- Step #3: Add the stock, bring everything to a boil, and cook until the vegetables are soft, about 10 minutes. In the meantime, cut the fish fillets into bite-sized pieces.
- Step #4: When the vegetables are soft, add the fish, heavy cream, milk, salt, and pepper to the soup and cook for another 4-5 minutes. Check the fish and take care not to overcook it. Adjust the taste with some freshly squeezed lemon juice, salt, and pepper.
I always undercook the fish, it will continue cooking during the few minutes you will need to bring the soup to the table.
Check out more delicious soups that you can serve as a main dish: Cauliflower Chicken Soup, Potato Dumpling Soup, or Bratwurst Soup.
How to store and reheat fish soup?
This fish and vegetable soup with pollock is best immediately; if you leave it for too long, the fish will be overcooked.
However, if you have leftovers, you can definitely reheat them. The fish will not be as tender anymore, but the soup will still taste good.
Let the leftover soup cool down and refrigerate immediately. Don't keep it for more than one day.
Fish Soup with Vegetables
Ingredients
- 2 garlic cloves
- 1 onion
- 2 oz lean bacon Note 1
- 1 tablespoon olive oil
- 2 carrots
- 2 medium potatoes or 1 larger
- 1 red bell pepper
- 1 thin leek
- 4 cups vegetable stock Note 2
- ยพ cup heavy cream
- ยฝ cup milk
- 10 oz pollack filet Note 3
- 1 tablespoon chopped parsley
- ยผ teaspoon fine sea salt or Kosher, more to taste
- โ teaspoon ground black pepper
- 1 tablespoon fresh lemon juice to taste
Instructions
- Preparations: Thaw the fish fillets, if necessary. Chop the carrots, potatoes, and bell pepper into small pieces. Cut the leek into thin rings. Set aside in a bowl. Mince the garlic and set it aside. Chop the onion and bacon (if not already cubed) very finely, set them aside separately.10 oz pollack filet/ 300 g + 2 carrots + 2 medium potatoes + 1 red bell pepper + 1 thin leek + 2 garlic cloves + 1 onion + 2 oz lean bacon/ 55 g
- Saute: Heat the olive oil and cook the onions and bacon until the onions are translucent, about 3 minutes. Add the finely chopped garlic and cook for 1 more minute, stirring often. Add the chopped vegetables to the pot and cook for about 3-4 minutes, stirring a few times in between.1 tablespoon olive oil
- Simmer: Add the vegetable stock, bring everything to a boil, and cook until the vegetables are soft, about 10 minutes.4 cups vegetable stock/ 1 liter
- Chop: In the meantime cut the fish filets into bite-sized pieces.
- When the vegetables are soft, add the pollock, heavy cream, milk, salt, and pepper to the soup and cook for another 5 minutes or so. Check the fish and take care not to overcook it. It is preferable to undercook the fish; it will continue cooking during the few minutes you will need to bring the soup to the table.ยพ cup heavy cream/ 175 g + ยฝ cup milk/ 125 ml + ยผ teaspoon fine sea salt + โ teaspoon ground black pepper
- Adjust the taste with some freshly squeezed lemon juice, salt, and pepper, sprinkle with parsley, and serve immediately with baguette, dinner rolls, or crusty bread.1 tablespoon chopped parsley + 1 tablespoon fresh lemon juice
Notes
- Bacon: I use lean bacon that is already cut into tiny cubes. If you have bacon slices, chop them.
- Sub vegetable stock with fish stock, if available.ย
- Fish choice: You can use other white fish fillets, like pollack, cod, halibut, sea bass. Salmon works fine as well.
Ben Sawyer says
Delicious! I used canned salmon w/ a little of the included broth, omitted most of the salt and added a little turmeric at the end.
Will definitely be making again - I think the red pepper helped out the broth a lot.
Adina says
Hi Ben. I am so happy to hear it! Thank you for the feedback.
angiesrecipes says
wow that broth looks so beautifully creamy and delicious!