Fish Soup Recipe UK

This easy, comforting fish soup is perfect for a quick and nutritious meal. Packed with tender white fish, prawns, and mussels in a rich, aromatic broth, it’s a warming dish that’s simple to make. You can easily swap in your favorite seafood, and serve it with crusty bread for the ultimate cozy dinner.

Ingredients Needed

For the Soup:

• 3 whole white fish (e.g. bream, John Dory, snapper), gutted
• Large handful of prawns in the shell
• Large handful of mussels in the shell
• 400g waxy potatoes (Desirée), peeled and cut into 2cm chunks (about 14oz, cut into ¾-inch chunks)
• 1 tbsp chopped flatleaf parsley (15g)
• Drizzle of olive oil

For the Fish Stock:

• 30ml olive oil (2 tbsp)
• Fish trimmings, including head and bones from the fish above
• 1 shallot, chopped
• 1 small fennel bulb, chopped
• 3 ripe tomatoes
• 3 garlic cloves, crushed
• 1 sprig thyme
• 2 bay leaves
• 2 pinches saffron
• 1–2 star anise
• 2 liters boiling water (3½ pints)
• Salt and freshly ground black pepper, to taste

How To Make Fish Soup

1. Prepare the fish fillets: Fillet the fish, set aside the trimmings, and use tweezers to remove any small bones from the fillets. Set the fillets aside for later.
2. Make the stock: Roughly chop the fish trimmings. In a large, heavy-based saucepan, heat the olive oil over medium heat. Fry the fish trimmings for 5–10 minutes until they begin to brown. Remove the trimmings from the pan and set aside.
3. Cook the vegetables: Add the shallot, fennel, tomatoes, garlic, thyme, bay leaves, saffron, and star anise to the same pan. Fry gently over medium heat for a few minutes, stirring until softened.
4. Simmer the stock: Return the cooked fish trimmings to the pan, then pour in the boiling water. Simmer gently for 35 minutes, skimming off any scum from the surface.
5. Strain the stock: Place a sieve over a large saucepan. Strain the stock through the sieve, discarding the solids. Season the stock with salt and pepper.
6. Cook the potatoes: Add the potatoes to the stock and bring to a boil. Cook for 6–8 minutes until they are nearly tender.
7. Add the seafood: Cut the fish fillets into 5cm (2in) pieces. Discard any mussels with broken shells or that don’t close when tapped. Add the prawns, mussels, and white fish pieces to the stock. Simmer for 2–3 minutes, until the fish is cooked and the mussels have opened. Discard any unopened mussels.
8. Serve: Ladle the fish soup into bowls, scatter with parsley, drizzle with olive oil, and serve immediately.

Recipe Tips

• Use fresh seafood: For the best flavor, make sure your fish, prawns, and mussels are fresh. Fresh mussels should be tightly closed, and any open ones should close when tapped.
• Don’t overcook the seafood: Fish and prawns cook quickly, so only simmer for 2–3 minutes to avoid them becoming tough or rubbery.
• Peel potatoes evenly: Cutting the potatoes into even-sized chunks ensures they cook evenly and are tender without falling apart.
• Skim the stock regularly: Removing the scum that rises to the top of the stock will result in a clear and clean-tasting broth.
• Season at the end: Always taste your soup before serving and adjust the seasoning. A little extra salt or pepper can enhance the flavors of the seafood.

How To Store And Reheat Leftovers?

• Refrigerate: First, let the leftover fish soup cool to room temperature. Transfer it to an airtight container and store it in the fridge for up to 3 days.
• Reheat: Pour the soup into a pot and heat it on low to medium heat for about 5–10 minutes, stirring occasionally

Nutrition Facts

Serving Size: 1 bowl (approximately 2 cups)

• Calories: 72
• Total Fat: 2.5g
• Saturated Fat: 0.5g
• Cholesterol: 27mg
• Sodium: 577mg
• Potassium: 433mg
• Total Carbohydrate: 7g
• Dietary Fiber: 1g
• Sugars: 1g
• Protein: 6g

Try More Easy Soups:

• Split Pea Soup Recipe UK​
• Red Lentil Soup Recipe UK​
• Green Soup Recipe UK​
• Courgette Soup Recipe UK​