There’s nothing quite like walking into a cozy kitchen and being greeted by the comforting aroma of simmering fish soup. On a chilly evening, as the world outside cools down, I find joy in watching a rich broth bubble gently, promising warmth and nourishment. This simple ukha recipe transports me to my childhood, where a humble mix of freshly caught fish, vibrant vegetables, and herbs simmer together to create a dish that feels both nostalgic and invigorating.
I used to shy away from making fish soup, thinking it was too complex or time-consuming. But let me assure you, this recipe effortlessly blends simplicity and flavor in just 35 minutes! With hearty Yukon gold potatoes and sweet carrots joining the party, this dish is not just a meal; it’s a delightful experience that evokes memories of family gatherings and shared laughter.
Whether you’re looking to impress guests with an elegant dinner or simply craving a soul-soothing bowl of comfort, this dish is your answer. Let’s dive into the world of ukha, where every bite is an invitation to savor the good things in life.
Why is Fish Soup perfect for any occasion?
Comforting warmth: There’s something about a steaming bowl of fish soup that feels like a hug on a chilly day.
Easy to prepare: With just a few ingredients and 35 minutes, you can whip up a delightful meal that feels gourmet.
Healthy and hearty: Packed with protein and fiber, this soup is nourishing and satisfying for any time of the day.
Versatile flavors: You can easily customize it by adding your favorite veggies or spices for a unique twist.
Family-friendly: This recipe is perfect for everyone, making mealtime a joyful family gathering! If you’re interested in more quick meals, check out our section on 30-minute dinners.
Fish Soup Ingredients
For the Broth
• Fish head, tails, or fillets – 2 pounds of fish will create a rich and flavorful base for your fish soup.
• Filtered water – 4 quarts to ensure a pure, clean taste that highlights the broth’s natural flavors.
• Yellow onion – 1 large onion adds a depth of sweetness to the fish soup.
• Bay leaves – 4 leaves infuse the broth with aromatic notes, enhancing the overall flavor.
• Sea salt – 1 tablespoon to season the fish soup to perfection, balancing all the ingredients.
For the Vegetables
• Yukon gold potatoes – 5-6 large potatoes bring a creamy texture and heartiness to the dish.
• Carrots – 3 medium carrots provide a hint of sweetness and vibrant color.
For the Garnish
• Lemon – Squeeze in fresh juice to brighten the flavors and add a zesty kick to your fish soup.
• Fresh dill or scallions – 4 sprigs make for a beautiful and fragrant garnish, elevating the presentation and taste.
With these fish soup ingredients at hand, you’re ready to create a comforting meal brimming with flavors that warm the soul!
How to Make Fish Soup
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Prepare the base: In a large stockpot, place well-washed fish heads, tails, or fillets. Add bay leaves, peppercorns, and the chopped onions. Season with salt and fill with enough water to barely cover the ingredients. Bring to a gentle simmer over medium heat, then lower the heat to maintain a slow simmer for about 20 minutes.
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Strain the broth: Using a fine mesh sieve, strain the broth into a medium-sized stockpot. Carefully separate the fleshy pieces from the fish and discard any remaining carcass to ensure a smooth texture.
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Cook the fish: In a medium stockpot, add well-washed fish fillets with additional bay leaves, peppercorns, and onions. Season with salt and fill with water about ⅔ full. Bring to a gentle simmer over medium heat, then lower the heat to cook until the fish is done, which takes around 10 minutes.
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Flake the fish: Remove the cooked fish fillets and onions from the pot. When cool enough to handle, peel the skin off and use a fork to flake the fish into tender pieces. Discard the onions and keep the fish ready for the soup.
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Add the vegetables: To the pot of strained fish stock, add diced Yukon gold potatoes and sliced carrots. Bring to a boil over medium-high heat. Reduce heat to medium-low and simmer until the potatoes are tender, which should take about 6 minutes.
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Combine and simmer: Transfer the cooked fish meat into the pot with vegetables and stock. Let everything simmer together for an additional 2-3 minutes to meld the flavors.
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Finish with flavor: Remove the soup from heat. Squeeze in fresh lemon juice to add brightness, then garnish your fish soup with fresh dill and a slice of lemon for an inviting presentation.
Optional: Serve with crusty bread for a comforting meal.
Exact quantities are listed in the recipe card below.
Fish Soup Variations
Explore delightful twists to make the fish soup your very own masterpiece!
- Herb-Infused: Add fresh thyme or parsley for an aromatic boost that brightens flavors and adds complexity.
- Spicy Kick: Toss in a pinch of red pepper flakes or a chopped jalapeño during cooking for a pleasantly warm surprise.
- Creamy Comfort: Stir in a splash of heavy cream or coconut milk at the end for a rich, velvety texture that comforts the soul.
- Seafood Medley: Mix in shrimp or mussels for added depth and a delightful seafood combination that tantalizes the palate.
- Veggie Delight: Incorporate zucchini or spinach for an extra nutrient punch, enhancing both taste and color.
- Whole Grain Goodness: Replace Yukon gold potatoes with barley or quinoa for a nutty twist and added nutrition in every spoonful.
- Citrus Zest: Try adding orange zest along with the lemon for an unexpected citrusy flair that brightens the dish.
- Miso Umami: Blend in a tablespoon of miso paste before serving for a savory punch that lifts the soup to a whole new level.
Expert Tips for Fish Soup
- Use Fresh Ingredients: Fresh fish and seasonal vegetables make all the difference. Choose sustainable fish for a flavorful and eco-friendly dish.
- Don’t Rush the Broth: Allow the broth to simmer gently; this extracts maximum flavor from the fish and aromatics, creating a rich fish soup.
- Strain Properly: A fine mesh sieve will ensure a smooth texture. Avoid rushing this step to keep your soup free of any unwanted bits.
- Customize Veggies: Feel free to add your favorite vegetables like celery or peas, but be cautious not to overcrowd the soup, as this can dilute the flavors.
- Taste Before Serving: Always taste your soup before serving to adjust the seasoning as needed. A pinch of salt or a squeeze of lemon can elevate your fish soup!
What to Serve with Fish Soup?
A heartwarming bowl of soup deserves delightful accompaniments that enhance its flavors and textures.
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Crusty Bread: The perfect match for your fish soup, crusty bread allows you to soak up the savory broth, adding a satisfying crunch.
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Simple Green Salad: A light salad, featuring mixed greens with a tangy vinaigrette, complements the soup’s richness and brings a refreshing crunch.
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Herbed Rice: Fluffy rice infused with dill or parsley harmonizes beautifully with the savory fish soup, absorbing its flavors while adding a subtle earthiness.
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Roasted Vegetables: Slightly caramelized root vegetables add a sweet and earthy element that pairs wonderfully with the briny goodness of the fish.
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Steamed Asparagus: Bright green asparagus spears deliver a crisp, tender bite, offering a fresh contrast to the comforting, warm soup.
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Chilled Sauvignon Blanc: A glass of this crisp white wine enhances the flavors with its acidity, making each spoonful of fish soup shine even brighter.
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Lemon Sorbet: For dessert, this light and refreshing sorbet cleanses the palate, leaving you with a delightful finish after the savory soup.
Remember, each pairing adds a special touch to your meal, creating a delightful dining experience!
How to Store and Freeze Fish Soup
Fridge: Store leftover fish soup in an airtight container in the refrigerator for up to 3 days. Ensure it cools completely before sealing to prevent moisture buildup.
Freezer: Freeze fish soup in freezer-safe containers for up to 3 months. Leave some space at the top for expansion, and avoid using glass containers that might break.
Reheating: Reheat frozen fish soup on the stovetop over low heat, stirring occasionally, until warmed through. Add a splash of water if it seems too thick. Always thaw in the fridge overnight before reheating.
Tip: Remember that while freezing extends the life of your fish soup, the texture may change slightly upon thawing, so it’s best enjoyed fresh!
Make Ahead Options
Fish Soup is a fantastic recipe for busy home cooks looking to save time without compromising flavor! You can prepare the fish stock up to 24 hours in advance; simply strain it and store it in the refrigerator. Additionally, chop the potatoes and carrots a day ahead and keep them in a sealed container in fresh water to prevent browning. When you’re ready to enjoy your soup, just bring the stock to a simmer, add the diced vegetables, and let them cook until tender. Finally, stir in the flaky fish right before serving for restaurant-quality results with minimal effort. Enjoy the warmth and nourishment of your homemade fish soup on a hectic weeknight!
Fish Soup Recipe FAQs
What fish is best for making fish soup?
Absolutely! For a rich and flavorful fish soup, I recommend using firm fish like cod, haddock, or salmon. Fish heads and tails can also add depth to the broth, while fillets provide tender meat. Choose sustainably sourced fish for better flavor and environmental impact.
How should I store leftover fish soup?
You can store leftover fish soup in an airtight container in the refrigerator for up to 3 days. Be sure to let it cool completely before sealing it. This will prevent condensation and moisture buildup, keeping your soup fresh and delicious!
Can I freeze fish soup, and how should I do it?
Yes, you can freeze fish soup! Pour it into freezer-safe containers, leaving some space at the top for expansion. It will maintain its quality for up to 3 months. Thaw in the fridge overnight before reheating, and reheat on the stovetop over low heat, stirring occasionally. If the soup seems too thick after thawing, add a splash of water to return it to its original consistency.
What if my fish soup turns out too salty?
If your fish soup is too salty, don’t worry! You can add diced potatoes while it simmers; they will absorb some of the excess salt. If it’s really salty, try adding a little water or unsalted fish stock to dilute the flavors, adjusting to your taste. Always taste before serving to make necessary adjustments!
Can I use frozen fish for this recipe?
Very good question! Yes, you can use frozen fish, but make sure to thaw it completely in the refrigerator before cooking to ensure even cooking. This way, you’ll maintain the soup’s rich flavors and texture. Cooking from frozen can release excess moisture, affecting the broth’s consistency.
Is this fish soup suitable for people with seafood allergies?
No, this fish soup contains seafood, so it is not suitable for those with seafood allergies. If you’re looking to make a comforting soup without fish, consider using vegetable stock combined with hearty vegetables like potatoes, carrots, and celery for a delicious alternative! Remember to check for other dietary restrictions as well.
Delicious Fish Soup Recipe to Warm Your Soul Tonight
Ingredients
Equipment
Method
- Prepare the base: In a large stockpot, place well-washed fish heads, tails, or fillets. Add bay leaves, peppercorns, and the chopped onions. Season with salt and fill with enough water to barely cover the ingredients. Bring to a gentle simmer over medium heat, then lower the heat to maintain a slow simmer for about 20 minutes.
- Strain the broth: Using a fine mesh sieve, strain the broth into a medium-sized stockpot. Carefully separate the fleshy pieces from the fish and discard any remaining carcass to ensure a smooth texture.
- Cook the fish: In a medium stockpot, add well-washed fish fillets with additional bay leaves, peppercorns, and onions. Season with salt and fill with water about ⅔ full. Bring to a gentle simmer over medium heat, then lower the heat to cook until the fish is done, which takes around 10 minutes.
- Flake the fish: Remove the cooked fish fillets and onions from the pot. When cool enough to handle, peel the skin off and use a fork to flake the fish into tender pieces. Discard the onions and keep the fish ready for the soup.
- Add the vegetables: To the pot of strained fish stock, add diced Yukon gold potatoes and sliced carrots. Bring to a boil over medium-high heat. Reduce heat to medium-low and simmer until the potatoes are tender, which should take about 6 minutes.
- Combine and simmer: Transfer the cooked fish meat into the pot with vegetables and stock. Let everything simmer together for an additional 2-3 minutes to meld the flavors.
- Finish with flavor: Remove the soup from heat. Squeeze in fresh lemon juice to add brightness, then garnish your fish soup with fresh dill and a slice of lemon for an inviting presentation.
