50+ Deliciously Easy Fish Soup Recipes for Every Season

Fish soup is a versatile and comforting dish that can be found in nearly every cuisine around the world.

Whether you’re craving the light, tangy broth of a Mediterranean fish chowder or the spicy, bold flavors of an Asian-inspired fish soup, there’s a fish soup recipe for every palate.

With an abundance of fish varieties and an array of herbs and spices, fish soups are not only packed with nutrients but also offer rich and diverse flavors that can satisfy your cravings.

In this blog post, we’ve compiled over 50 fish soup recipes from various corners of the globe, each bringing its own unique twist to this timeless dish.

From hearty stews to clear broths, this collection will guide you through creating your next delicious bowl of fish soup.

Whether you’re a seasoned home cook or a novice in the kitchen, these fish soup recipes are easy to follow and adaptable to whatever ingredients you have on hand.

The best part? They’re all packed with healthy, omega-3-rich fish, making them the perfect meal for those looking to enjoy nutritious and flavorful food.

So, gather your ingredients and get ready to explore the world of fish soups!

50+ Deliciously Easy Fish Soup Recipes for Every Season

Fish soups are an incredible way to showcase the versatility of fish while providing a warm, hearty, and nourishing meal.

From the rich, creamy chowders of the North to the tangy, herb-infused broths of the East, each recipe offers a unique experience that transports you to another culture and culinary tradition.

With these 50+ fish soup recipes, you’ll never run out of delicious ideas to try—whether you’re looking for a light lunch, a comforting dinner, or a dish to impress guests.

By experimenting with different flavors, fish types, and cooking techniques, you can find the perfect fish soup for any occasion.

So why not dive into the world of fish soups and start cooking your next favorite bowl today?

Creamy Mediterranean Fish Soup

This Mediterranean-inspired fish soup blends fresh seafood with vibrant Mediterranean flavors. The creamy broth, infused with herbs and vegetables, provides a satisfying and nourishing dish perfect for any season. The combination of tender fish, tomatoes, and a touch of cream creates a rich yet light soup that’s perfect as a main course or a starter.

Ingredients

• 2 lbs white fish (such as cod, halibut, or snapper), cut into chunks
• 1 cup shrimp, peeled and deveined
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 large tomatoes, diced
• 1 carrot, sliced
• 1 celery stalk, chopped
• 4 cups fish stock or water
• 1 cup heavy cream
• 1/2 cup dry white wine
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp dried thyme
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
• 1 tbsp lemon juice

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion, garlic, carrot, and celery, and sauté until the vegetables begin to soften, about 5 minutes.
2. Add the tomatoes and cook for another 3-4 minutes until they release their juices.
3. Pour in the white wine and allow it to reduce by half.
4. Add the fish stock and bring to a boil. Reduce the heat to low and simmer for about 10 minutes.
5. Add the white fish and shrimp to the pot. Season with oregano, thyme, salt, and pepper, and simmer for another 5-7 minutes, until the fish is cooked through.
6. Stir in the heavy cream and simmer for an additional 2 minutes. Adjust seasoning if needed.
7. Remove from heat and stir in the lemon juice.
8. Ladle the soup into bowls and garnish with fresh parsley before serving.

This creamy Mediterranean fish soup is a hearty, comforting dish that combines fresh seafood with the bright flavors of the Mediterranean. The richness of the cream balances the tangy tomato base, creating a smooth and velvety texture that is perfect for dipping crusty bread. Its aromatic herbs and seafood deliver a delicate but robust taste, making this soup a delightful meal that brings the flavors of the Mediterranean to your table.

Thai Spiced Fish Soup

This Thai spiced fish soup brings together the bold flavors of lemongrass, ginger, and coconut milk to create an aromatic and flavorful broth. With tender fish, fragrant herbs, and a spicy kick, this dish is a perfect introduction to Thai cuisine. Ideal for those who enjoy a vibrant, light yet flavorful soup.

Ingredients

• 1 lb white fish fillets (such as tilapia or grouper)
• 1 can (14 oz) coconut milk
• 3 cups fish stock
• 2 lemongrass stalks, cut into pieces and smashed
• 1-inch piece of ginger, sliced
• 2 Thai bird’s eye chilies, chopped (or 1 jalapeño)
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 cup mushrooms, sliced
• 1 tbsp fish sauce
• 2 tbsp lime juice
• 1 tbsp brown sugar
• 1 tbsp soy sauce
• 1/4 cup fresh cilantro, chopped
• 1/4 cup fresh basil, chopped
• Salt to taste

Instructions

1. In a large pot, combine the fish stock, coconut milk, lemongrass, ginger, and bird’s eye chilies. Bring to a simmer and cook for 10 minutes, allowing the flavors to infuse.
2. Add the chopped onion, garlic, and mushrooms, and cook for another 5 minutes until the vegetables soften.
3. Stir in the fish sauce, soy sauce, and brown sugar. Taste and adjust seasoning with salt as needed.
4. Gently add the fish fillets to the pot, breaking them into chunks if necessary. Simmer for 5-7 minutes, or until the fish is cooked through.
5. Stir in the lime juice, cilantro, and basil, then remove the soup from heat.
6. Serve hot, garnished with additional cilantro and basil if desired.

This Thai spiced fish soup is a fragrant, tangy, and slightly spicy dish that transports your taste buds to Thailand. The coconut milk provides a smooth base that complements the bold lemongrass and ginger, while the fish sauce adds a savory umami flavor. The combination of fresh herbs and chili heat makes this soup an exciting option for anyone looking to try something a little different. It’s a nourishing meal that’s perfect for a light lunch or dinner.

Rustic French Fish Soup (Bouillabaisse)

Bouillabaisse is a traditional French fish soup hailing from the Provence region. It’s a hearty and aromatic dish made with a variety of fish, shellfish, and fragrant herbs. With a rich tomato base, saffron, and fennel, this rustic fish stew delivers deep, complex flavors. Served with a side of rouille and crusty bread, it makes for a truly special meal.

Ingredients

• 2 lbs mixed fish fillets (such as red snapper, cod, and bass)
• 1/2 lb shellfish (mussels, clams, and shrimp)
• 1 large onion, chopped
• 2 leeks, cleaned and sliced
• 2 fennel bulbs, chopped
• 3 tomatoes, chopped
• 4 cloves garlic, minced
• 1 tbsp tomato paste
• 1/2 tsp saffron threads
• 1/2 cup dry white wine
• 4 cups fish stock
• 2 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp dried basil
• 1 bay leaf
• Salt and pepper to taste
• 1 tbsp orange zest
• 1 tbsp chopped fresh parsley
• Rouille (garlic mayonnaise sauce) and crusty bread for serving

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onions, leeks, fennel, and garlic, and sauté until softened, about 8 minutes.
2. Stir in the tomato paste and cook for another 2 minutes. Add the chopped tomatoes and cook for 5 more minutes, allowing them to break down.
3. Pour in the white wine and let it reduce for 3 minutes. Then add the fish stock, saffron, thyme, basil, and bay leaf, and bring to a simmer.
4. Add the fish fillets and cook for 5-7 minutes until they begin to flake. Add the shellfish and cook for another 3-4 minutes until they open up.
5. Season the soup with salt, pepper, and orange zest. Remove the bay leaf and discard.
6. Serve the soup hot, garnished with fresh parsley, alongside rouille and crusty bread.

Bouillabaisse is a comforting and flavorful fish soup that embodies the essence of French Mediterranean cuisine. The combination of fresh seafood, aromatic herbs, and saffron creates a rich and complex flavor profile that’s deeply satisfying. Served with rouille and crusty bread for dipping, this soup is both a feast for the senses and a meal that feels like an experience. Whether you’re enjoying it on a cold evening or sharing with friends, bouillabaisse is sure to impress with its depth of flavor and culinary tradition.

Spicy Mexican Fish Soup (Sopa de Pescado)

This bold and spicy Mexican fish soup, known as Sopa de Pescado, is packed with vibrant flavors from tomatoes, chili peppers, and lime. It’s a hearty and satisfying dish that combines the warmth of the spices with the freshness of fish and vegetables. Whether served as a comforting lunch or a light dinner, this Mexican-inspired fish soup will tantalize your taste buds with its perfect balance of heat and tang.

Ingredients

• 2 lbs white fish fillets (such as tilapia or snapper), cut into chunks
• 1 red onion, chopped
• 2 cloves garlic, minced
• 2 tomatoes, chopped
• 1 large carrot, sliced
• 2 zucchini, sliced
• 1 poblano pepper, chopped
• 2 dried guajillo chilies, seeded and soaked in warm water
• 4 cups fish stock
• 1 cup fresh cilantro, chopped
• 1 tbsp lime juice
• 1 tbsp olive oil
• 1 tsp cumin
• 1 tsp smoked paprika
• Salt and pepper to taste
• Lime wedges, for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add the red onion and garlic, cooking until soft and fragrant, about 4-5 minutes.
2. Add the chopped tomatoes and poblano pepper, and cook for an additional 5 minutes, allowing the tomatoes to break down.
3. Blend the soaked guajillo chilies with a small amount of water to make a smooth paste. Add this paste to the pot and stir to combine.
4. Pour in the fish stock and bring the soup to a simmer. Add the carrot and zucchini, and cook for about 10 minutes, until the vegetables are tender.
5. Add the fish fillets and cook for 5-7 minutes until the fish is fully cooked and flaky.
6. Stir in cumin, smoked paprika, salt, pepper, and lime juice. Taste and adjust the seasoning if needed.
7. Remove from heat and garnish with fresh cilantro and lime wedges.
8. Serve hot, accompanied by warm tortillas or crusty bread.

This Sopa de Pescado is a flavorful and satisfying Mexican fish soup that combines the smokiness of guajillo chilies with the tang of lime. The dish is not only comforting but also packed with vegetables, offering a well-rounded meal that will leave you feeling full and content. The heat from the chilies adds an exciting kick, while the fish and broth deliver a delicate and nourishing base. This soup is perfect for a chilly evening, providing warmth and depth in every spoonful.

Scandinavian Fish Soup (Fiskesuppe)

Fiskesuppe, a traditional Scandinavian fish soup, is a light yet creamy dish that features a medley of fish, vegetables, and fresh dill. The flavors are clean and fresh, thanks to the use of simple ingredients like potatoes, leeks, and carrots, while the rich cream base adds indulgence to the soup. This Norwegian-inspired fish soup is the perfect balance of hearty and light, ideal for a cozy lunch or dinner.

Ingredients

• 1 lb mixed white fish (such as cod, haddock, and perch), cut into chunks
• 1/2 lb shellfish (shrimp or mussels), cleaned
• 1 leek, cleaned and sliced
• 2 medium potatoes, diced
• 1 carrot, sliced
• 4 cups fish stock
• 1 cup heavy cream
• 1 tbsp butter
• 2 tbsp fresh dill, chopped
• Salt and white pepper to taste
• 1 tbsp lemon juice
• Fresh parsley, for garnish

Instructions

1. In a large pot, melt butter over medium heat. Add the leek, carrot, and potatoes, cooking for about 5-7 minutes until they begin to soften.
2. Pour in the fish stock and bring the soup to a simmer. Cook for about 10 minutes, until the vegetables are tender.
3. Add the fish chunks and shellfish, and cook for an additional 5-7 minutes until the fish is cooked through and the shellfish opens up.
4. Stir in the heavy cream, and season with salt, white pepper, and lemon juice. Let it simmer for another 2-3 minutes.
5. Remove from heat and stir in the fresh dill.
6. Ladle the soup into bowls and garnish with fresh parsley.
7. Serve with a side of rye bread or crusty baguette.

Fiskesuppe is a classic Scandinavian fish soup that highlights the delicate flavors of fish and shellfish. The creamy broth is rich without being overwhelming, and the fresh dill adds a refreshing touch that makes each spoonful feel light yet satisfying. This soup is a perfect choice for a cozy meal, evoking the charm of Nordic cuisine with every bite. Serve it with crusty bread to soak up the rich, flavorful broth, making it a complete and nourishing dish.

Caribbean Fish Soup (Sopa de Pescado Caribeña)

This Caribbean fish soup is a vibrant, tropical dish that combines fresh seafood with the bold flavors of coconut milk, plantains, and lime. The warm spices and tangy broth evoke the tropical coastlines of the Caribbean, making it a perfect dish for those looking for a taste of the islands. With its tropical flair and comforting broth, this soup is sure to become a favorite in your recipe rotation.

Ingredients

• 1 lb firm white fish (snapper or grouper), cut into chunks
• 1 plantain, peeled and sliced
• 2 tomatoes, chopped
• 1 onion, chopped
• 1 bell pepper, chopped
• 2 cloves garlic, minced
• 1 tbsp ginger, minced
• 1 can (14 oz) coconut milk
• 4 cups fish stock
• 1 lime, juiced
• 1 tsp ground cumin
• 1/2 tsp ground turmeric
• 1/2 tsp ground allspice
• 1 tbsp fresh thyme leaves
• 1-2 Scotch bonnet peppers (or habaneros), chopped (optional, for heat)
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

Instructions

1. Heat a large pot over medium heat and add a drizzle of oil. Add the onion, garlic, bell pepper, and ginger, and sauté for about 5 minutes until fragrant.
2. Stir in the chopped tomatoes, ground cumin, turmeric, and allspice. Cook for another 2-3 minutes.
3. Add the fish stock and coconut milk, and bring the soup to a simmer.
4. Add the plantain slices and cook for 5-7 minutes, until tender.
5. Add the fish chunks, thyme, and Scotch bonnet peppers (if using), and cook for another 5 minutes, until the fish is cooked through.
6. Stir in the lime juice, and season the soup with salt and pepper to taste.
7. Ladle the soup into bowls and garnish with fresh cilantro.
8. Serve with a side of fried plantains or crusty bread.

This Caribbean fish soup offers an exciting combination of tropical flavors and spices, making it a refreshing yet hearty dish. The coconut milk adds a creamy richness, while the lime and fresh herbs brighten the entire dish. The plantain gives the soup a slight sweetness, perfectly balancing the savory elements. With its vibrant colors and fragrant aroma, this soup brings the flavors of the Caribbean right to your table, making it a fantastic choice for a light yet satisfying meal.

Italian Fish Soup (Zuppa di Pesce)

Zuppa di Pesce is a traditional Italian fish soup that combines an array of fresh seafood with a tomato-based broth infused with garlic, white wine, and Italian herbs. This dish, often served in coastal regions, brings together the best of the Mediterranean, offering a light yet satisfying meal. Perfect for a romantic dinner or a special occasion, this soup embodies the flavors of Italy with every spoonful.

Ingredients

• 1 lb mixed fish fillets (such as bass, cod, and snapper), cut into chunks
• 1/2 lb shellfish (clams, mussels, and shrimp)
• 2 tbsp olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 2 cups canned crushed tomatoes
• 1 cup dry white wine
• 4 cups fish stock
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp red pepper flakes
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
• Crusty Italian bread for serving

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking until softened, about 4-5 minutes.
2. Stir in the crushed tomatoes, white wine, oregano, basil, and red pepper flakes. Bring the mixture to a simmer and cook for 10 minutes to allow the flavors to meld together.
3. Add the fish stock and bring the soup to a boil. Reduce the heat and simmer for an additional 10 minutes.
4. Add the fish chunks and shellfish to the pot. Cover and cook for 5-7 minutes, or until the shellfish has opened and the fish is cooked through.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley and accompanied by slices of toasted crusty bread.

This Zuppa di Pesce is a perfect representation of Italian coastal cuisine, offering a flavorful and aromatic seafood broth with delicate fish and shellfish. The combination of garlic, tomatoes, white wine, and fresh herbs creates a savory and satisfying soup that feels both luxurious and comforting. Paired with crusty Italian bread, it’s a meal that celebrates the richness of the Mediterranean and the simplicity of fresh ingredients, ideal for a cozy dinner or a special meal shared with friends and family.

Indonesian Fish Soup (Sup Ikan)

This Indonesian fish soup, or Sup Ikan, is a vibrant and fragrant dish that features fish simmered in a rich broth of coconut milk, lemongrass, and kaffir lime leaves. Spicy, aromatic, and full of fresh flavors, this soup is a perfect representation of Southeast Asian cuisine. With its combination of tender fish and tangy broth, it’s a refreshing and comforting dish that can be served year-round.

Ingredients

• 1 lb firm white fish (snapper or grouper), cut into chunks
• 1 can (14 oz) coconut milk
• 4 cups fish stock
• 2 stalks lemongrass, smashed
• 2 kaffir lime leaves, torn
• 2 shallots, chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, sliced
• 2 red chilies, chopped (adjust to taste)
• 1 tbsp fish sauce
• 1 tbsp soy sauce
• 1 tbsp lime juice
• 1 tsp turmeric powder
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Lime wedges, for garnish

Instructions

1. In a large pot, combine the fish stock, coconut milk, lemongrass, kaffir lime leaves, shallots, garlic, ginger, and red chilies. Bring to a boil and simmer for 10 minutes to allow the flavors to meld.
2. Add the fish chunks and cook for 5-7 minutes, until the fish is tender and cooked through.
3. Stir in the fish sauce, soy sauce, turmeric, and lime juice, and season with salt and pepper to taste.
4. Remove the soup from heat and discard the lemongrass and lime leaves.
5. Serve the soup hot, garnished with fresh cilantro and lime wedges.

Sup Ikan offers a wonderfully aromatic and flavorful broth that is characteristic of Indonesian cuisine. The combination of lemongrass, kaffir lime leaves, and coconut milk creates a creamy yet tangy soup that’s rich in flavor without being too heavy. The fish adds a delicate, mild flavor, perfectly balancing the bold spices and herbs. This soup is refreshing and light, yet satisfying, making it perfect for a warm day or a light dinner. With the added freshness of cilantro and lime, it’s an unforgettable dish that will bring the flavors of Southeast Asia to your table.

Japanese Fish Soup (Osuimono)

Osuimono is a traditional Japanese clear fish soup known for its delicate flavors and simplicity. The broth is typically made from dashi (a Japanese stock), with the addition of fish, mushrooms, and a touch of soy sauce. This light yet flavorful soup embodies the principles of Japanese cuisine, where the natural flavors of the ingredients are allowed to shine. Perfect for a light meal or as part of a multi-course dinner.

Ingredients

• 1 lb white fish fillets (such as cod or flounder), cut into bite-sized pieces
• 4 cups dashi stock (can be homemade or from a powder)
• 1/2 cup shiitake mushrooms, sliced
• 1 tbsp soy sauce
• 1 tsp mirin (optional)
• 1 tbsp rice wine
• 1 tsp sesame oil
• 1 green onion, thinly sliced
• Fresh parsley or shiso leaves for garnish

Instructions

1. In a medium-sized pot, bring the dashi stock to a simmer over medium heat.
2. Add the soy sauce, mirin, rice wine, and sesame oil. Stir to combine and let it simmer for 2-3 minutes.
3. Add the fish pieces and cook for about 3-4 minutes until the fish is tender and cooked through.
4. Add the shiitake mushrooms and cook for an additional 2 minutes.
5. Taste and adjust the seasoning with additional soy sauce if needed.
6. Remove from heat and ladle the soup into bowls.
7. Garnish with green onion and shiso or fresh parsley leaves.

Osuimono is the epitome of Japanese elegance and simplicity. Its clear, delicate broth highlights the natural flavors of the fish and mushrooms, with just a touch of soy sauce to add depth. The use of dashi as the base gives this soup a rich umami flavor, while the mushrooms and fish add texture and substance. Light and aromatic, this soup is perfect for those who prefer a subtle, refined dish that lets the ingredients speak for themselves. Whether as a starter or a light meal, Osuimono offers a taste of Japan in every spoonful.

Portuguese Fish Soup (Caldo de Peixe)

Caldo de Peixe is a traditional Portuguese fish soup that is rich in flavors, using fresh fish, tomatoes, garlic, and a medley of herbs to create a robust, savory broth. This soup is often served with a drizzle of olive oil and accompanied by crusty bread to soak up the flavorful liquid. It’s a comforting dish with a rustic charm, perfect for cooler evenings or as a light but satisfying meal.

Ingredients

• 1 lb mixed fish fillets (such as cod, hake, or bass), cut into chunks
• 1/2 lb shellfish (clams or shrimp)
• 2 tbsp olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 2 large tomatoes, chopped
• 1/2 cup white wine
• 4 cups fish stock
• 1 tsp paprika
• 1 tsp dried thyme
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
• 1/2 loaf of crusty bread, for serving

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking until soft and fragrant, about 5 minutes.
2. Add the chopped tomatoes and cook for an additional 5 minutes, allowing them to break down and release their juices.
3. Pour in the white wine and let it reduce by half.
4. Add the fish stock, paprika, thyme, and bay leaf. Bring to a boil, then reduce the heat and simmer for 10 minutes.
5. Add the fish chunks and shellfish, and cook for an additional 5-7 minutes, or until the fish is cooked through and the shellfish opens.
6. Season the soup with salt and pepper to taste.
7. Serve the soup hot, garnished with fresh parsley, and alongside slices of crusty bread for dipping.

Caldo de Peixe is a flavorful and heartwarming Portuguese fish soup that embodies the rustic charm of traditional Mediterranean cooking. The combination of fresh fish, shellfish, and aromatic herbs creates a depth of flavor that is both comforting and satisfying. The addition of white wine and paprika infuses the broth with a slight richness and smokiness, making it the perfect dish to enjoy with family and friends. Paired with crusty bread, it’s a nourishing meal that brings the taste of the Portuguese coastline right to your table.

Spanish Fish Soup (Sopa de Pescado a la Marinera)

Sopa de Pescado a la Marinera is a classic Spanish seafood soup that’s perfect for lovers of Mediterranean cuisine. This dish is filled with fresh fish, shellfish, and vegetables, all simmered together in a flavorful, tomato-based broth. With the distinct flavors of saffron, garlic, and paprika, this soup is a real treat, offering a taste of Spain’s coastal regions. Ideal for a casual lunch or dinner, it’s both delicious and easy to prepare.

Ingredients

• 1 lb mixed fish (such as cod, red snapper, and hake), cut into chunks
• 1/2 lb shellfish (mussels, clams, or shrimp)
• 2 tbsp olive oil
• 1 large onion, chopped
• 2 garlic cloves, minced
• 2 tomatoes, chopped
• 1/2 tsp saffron threads
• 1 tsp paprika
• 1/2 cup dry white wine
• 4 cups fish stock
• 1 small potato, diced
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
• Crusty bread for serving

Instructions

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking until soft and fragrant, about 5 minutes.
2. Add the chopped tomatoes, saffron, and paprika, and cook for another 5 minutes, allowing the tomatoes to break down and release their juices.
3. Pour in the white wine and allow it to reduce by half.
4. Add the fish stock, diced potato, and bay leaf, then bring the soup to a simmer. Cook for about 10 minutes, until the potatoes are tender.
5. Add the fish chunks and shellfish to the pot. Cover and cook for another 5-7 minutes, until the fish is cooked through and the shellfish opens.
6. Season with salt and pepper to taste.
7. Serve the soup hot, garnished with fresh parsley, and alongside crusty bread for dipping.

Sopa de Pescado a la Marinera brings the flavors of the Spanish coast to your table with its hearty broth filled with fish, shellfish, and vibrant Mediterranean spices. The saffron adds a rich, golden hue to the soup, while the paprika infuses it with a smoky warmth. This is a comforting and filling soup that’s perfect for any seafood lover. Whether served as a light meal or as part of a larger feast, this soup will transport you to the sunny shores of Spain with every bite.

Lebanese Fish Soup (Shorbat Samak)

Shorbat Samak is a flavorful Lebanese fish soup that’s light yet nourishing. This dish combines tender fish with a fragrant broth made from tomatoes, lemon, and a blend of Middle Eastern spices, including cumin, coriander, and cinnamon. The result is a rich, aromatic soup with a perfect balance of citrusy brightness and warm, earthy spices. It’s a perfect choice for a comforting meal with an exotic twist.

Ingredients

• 1 lb firm white fish (such as tilapia or grouper), cut into chunks
• 1/2 lb shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 2 large tomatoes, chopped
• 4 cups fish stock
• 1 tsp cumin
• 1/2 tsp ground coriander
• 1/2 tsp cinnamon
• 1 tbsp lemon juice
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Lemon wedges, for serving

Instructions

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking until softened and fragrant, about 5 minutes.
2. Add the chopped tomatoes and cook for another 5 minutes, allowing them to break down and release their juices.
3. Pour in the fish stock and bring the mixture to a boil. Reduce the heat and add the cumin, coriander, and cinnamon. Simmer for about 10 minutes to allow the spices to meld together.
4. Add the fish chunks and shrimp to the pot. Cook for 5-7 minutes until the fish is tender and the shrimp is cooked through.
5. Stir in the lemon juice and season with salt and pepper to taste.
6. Serve the soup hot, garnished with fresh cilantro and alongside lemon wedges for an extra burst of citrus.

Shorbat Samak is a comforting and aromatic Lebanese fish soup that highlights the bold, warm spices of the Middle East. The use of cumin, coriander, and cinnamon creates a deep, rich flavor, while the citrusy lemon juice adds brightness and balance. With tender fish and shrimp in a savory broth, this soup is both light and satisfying, making it a perfect choice for a nourishing meal. Whether served as a starter or a main dish, Shorbat Samak offers an exotic twist on the traditional fish soup that’s sure to impress.

Thai Fish Soup (Tom Yum Pla)

Tom Yum Pla is a Thai fish soup known for its bold, tangy, and spicy flavors. With a combination of fresh fish, lemongrass, kaffir lime leaves, and Thai chilies, this soup is a beautiful balance of heat, acidity, and aromatic herbs. The clear broth is infused with lime juice, fish sauce, and Thai herbs, making it a refreshing yet hearty dish that captures the essence of Thai cuisine. Perfect for those who love spicy and flavorful soups, it’s sure to be a hit at the dinner table.

Ingredients

• 1 lb white fish fillets (snapper, tilapia, or catfish), cut into chunks
• 1 stalk lemongrass, smashed
• 4 kaffir lime leaves, torn
• 3 Thai bird’s eye chilies, chopped (adjust to taste)
• 2 cloves garlic, minced
• 1 small onion, chopped
• 2 tomatoes, chopped
• 4 cups chicken or fish stock
• 1/2 cup fresh lime juice
• 2 tbsp fish sauce
• 1 tsp sugar
• 1/2 cup mushrooms, sliced (optional)
• Fresh cilantro, chopped (for garnish)
• Lime wedges, for garnish

Instructions

1. In a large pot, bring the stock to a boil. Add the lemongrass, kaffir lime leaves, and bird’s eye chilies, and simmer for 5-7 minutes to infuse the broth with the herbs’ flavors.
2. Add the chopped onion, garlic, and tomatoes, and cook for an additional 3-4 minutes.
3. Add the fish chunks and mushrooms (if using), and cook for 5-7 minutes until the fish is tender and cooked through.
4. Stir in the lime juice, fish sauce, and sugar. Taste the soup and adjust seasoning if needed (more fish sauce or lime juice, depending on preference).
5. Remove from heat and discard the lemongrass and lime leaves.
6. Ladle the soup into bowls, garnish with fresh cilantro, and serve with lime wedges.

Tom Yum Pla is a classic Thai fish soup that delivers a punch of flavors in every bite. The combination of sour lime, spicy chilies, and the fragrant herbs like lemongrass and kaffir lime leaves gives the soup its distinct taste. The clear broth is light yet deeply flavorful, making it a perfect dish for those who love fresh, zesty flavors. The fish provides a tender, mild base to complement the powerful broth. Whether enjoyed as a main dish or an appetizer, this soup will transport you straight to Thailand with its vibrant and aromatic ingredients.

Swedish Fish Soup (Fisksoppa)

Fisksoppa, or Swedish fish soup, is a light yet filling dish often enjoyed in Scandinavian countries. It typically features a mix of white fish, potatoes, leeks, and carrots, all simmered in a rich fish stock. The soup is often finished with a touch of cream, creating a silky smooth texture that’s both comforting and delicate. The addition of fresh dill and lemon gives the soup a fresh and aromatic finish, making it perfect for both cozy evenings and festive occasions.

Ingredients

• 1 lb mixed white fish fillets (cod, haddock, or perch), cut into chunks
• 1 large leek, cleaned and sliced
• 2 medium potatoes, diced
• 2 carrots, sliced
• 4 cups fish stock
• 1/2 cup heavy cream
• 2 tbsp butter
• 1 tbsp fresh dill, chopped
• 1 tbsp lemon juice
• Salt and white pepper to taste
• Fresh parsley or dill, for garnish
• Rye bread or Swedish crispbread, for serving

Instructions

1. In a large pot, melt the butter over medium heat. Add the sliced leek, potatoes, and carrots, and cook for about 5-7 minutes until they start to soften.
2. Add the fish stock and bring to a boil. Reduce the heat and simmer for about 15 minutes, until the vegetables are tender.
3. Add the fish chunks and cook for an additional 5-7 minutes, or until the fish is cooked through and flaky.
4. Stir in the heavy cream, fresh dill, and lemon juice. Season with salt and white pepper to taste.
5. Serve the soup hot, garnished with fresh parsley or dill, and enjoy with a side of rye bread or crispbread.

Fisksoppa is a quintessential Swedish fish soup that’s both simple and satisfying. The combination of fresh fish, hearty vegetables, and creamy broth creates a comforting meal that’s perfect for any occasion. The delicate flavors of the fish and the richness of the cream come together in harmony, while the fresh dill and lemon juice brighten the dish. This soup is a wonderful reflection of Scandinavian cuisine—clean, fresh, and nourishing—making it a lovely choice for a light meal or a special holiday gathering.

Indonesian Fish Head Soup (Sup Kepala Ikan)

Sup Kepala Ikan is a beloved Indonesian fish head soup that’s packed with bold, spicy, and aromatic flavors. Fish heads, often considered a delicacy, are simmered in a flavorful broth made with turmeric, ginger, and tomatoes. The result is a rich, fragrant soup with a distinctive depth of flavor that combines the earthiness of the fish with the heat of chilies and the tanginess of tamarind. This soup is a comforting dish, often enjoyed with steamed rice and fresh herbs.

Ingredients

• 1 whole fish head (such as snapper or grouper), cleaned and cut into parts
• 1 stalk lemongrass, smashed
• 2 kaffir lime leaves, torn
• 2 cloves garlic, minced
• 1-inch piece of ginger, sliced
• 2 tomatoes, chopped
• 2 red chilies, chopped (adjust to taste)
• 1 tsp turmeric powder
• 1 tbsp tamarind paste
• 4 cups water or fish stock
• Salt to taste
• Fresh cilantro, chopped (for garnish)
• 2 tbsp fried shallots (optional, for garnish)
• Lime wedges, for serving

Instructions

1. In a large pot, bring water or fish stock to a boil. Add the fish head pieces, lemongrass, kaffir lime leaves, garlic, ginger, and chilies. Simmer for 10-15 minutes to infuse the broth with the flavors.
2. Stir in the chopped tomatoes, turmeric, and tamarind paste. Continue to simmer for another 15-20 minutes, allowing the fish head to release its rich flavors.
3. Taste the broth and adjust the seasoning with salt or more tamarind paste if desired.
4. Once the fish head is tender, remove it from the broth and discard the bones. Return the fish meat to the soup.
5. Serve the soup hot, garnished with fresh cilantro, fried shallots (if using), and lime wedges for added tang.

Sup Kepala Ikan is a unique Indonesian fish head soup that offers an explosion of flavors. The combination of turmeric, ginger, and tamarind creates a richly spiced and aromatic broth, while the fish head adds a deep, savory flavor that’s both comforting and satisfying. This soup is not only a culinary delight but also a great way to make use of every part of the fish, with the head offering a richer, more gelatinous texture. Paired with steamed rice, it’s a perfect dish for those who enjoy bold, spicy, and flavorful soups

Note: More recipes are coming soon!