Fish soup, according to official sources, appeared in the 4th century. Since then, the recipe for the dish has, of course, changed a lot. Modern housewives and cooks allow themselves to use not only fresh fish, potatoes, salt and water to prepare this treat, as was the case before.
Today, many other ingredients are used for fish soup, for example, pasta, various cereals, herbs, vegetables, olives, etc., and instead of fresh fish, frozen and canned fish can be used.
I will share with you my favorite fish soup recipes and tell you how to prepare this dish from fresh and frozen fish, from red and white fish, from canned fish and in the form of a hodgepodge.
- Fish soup from any canned food
- Recipe for delicious red fish soup
- Healthy fish soup made from fresh frozen fish
- Homemade, spicy fish soup
- A simple and very tasty creamy fish soup made from trout or salmon (video recipe)
Fish soup from any canned food
The fastest and easiest way to make delicious fish soup is to use canned fish in oil. If you don’t have time to spend a long time fiddling with gutting and processing fresh or frozen fish, I recommend taking this recipe into your arsenal.
You will need to take for preparation:
- Any canned food, for example, sardine, saury or mackerel in oil - one can.
- 3 potatoes.
- 2 liters of water.
- 50-70 gr. noodles or any pasta for soup (small stars and the like are great).
- 1 carrot.
- 1 medium sized onion.
- A bunch of greenery.
- Any spices for fish or soup - to taste.
- Salt – a couple of pinches (do not overdo it with this ingredient, remember, canned food already contains salt).
- 2-3 tablespoons of vegetable oil (it’s best to use the one that was in the jar with the fish; if it’s not enough, then add more simple refined oil separately).
- 2 bay leaves.
- 2 black peppercorns.
Step-by-step recipe for making canned fish soup:
Wash potatoes, carrots, greens.
Peel onions, potatoes, carrots.
Opening canned food.
Let the water heat up.
Cut the potatoes into cubes, grate the carrots, chop the greens and onions to taste, it is best to chop the onions finely.
As soon as bubbles appear in the water, add potatoes and cook for 20 minutes.
While cooking the vegetable, sauté the onions and carrots in a frying pan with the addition of sunflower seeds.
At the end of sautéing, add the greens, leaving a little for decoration, and mix.
Pour your frying into the potatoes, salt and pepper, add laurel and prepared spices, cook for another 5 minutes.
Add vermicelli and continue cooking for the same amount of time as with frying.
3-4 minutes before cooking, turn the contents of the can of canned food into the pan. Cover everything with a lid, take it off the heat and let it sit for a few more minutes.
If the fish is very large, you can cut it into smaller pieces; some people like their canned food to be grated. It all depends on your taste preferences.
Pour the finished fish soup into beautiful tureens, decorate the top with herbs, and serve hot with bread, toast, crispbread or pita bread.
Fish soups - a selection of recipes with photos and videos
View all (7)
Canned mackerel soup
Fish soup puree
Fish soup with barley
Soups should definitely be included in any person's diet. This is an axiom. In this section we will tell you how to cook soups with fish broth.
Fish soups are relatively light and easily digestible; they can be completely different. Soups are prepared from fresh fish, usually the head or bones are used (in the case of freshly caught fish, soup is made from it), or from canned fish (at home). This section contains recipes for fish soups for all occasions. Bon appetit!
Recipe for delicious red fish soup
Very fast and at the same time incredibly tasty, and most importantly, a filling and healthy soup that even a child can make.
Ingredients:
- Any red fish, you will need fillet (I usually take salmon or trout) - 0.5 kg.
- Potatoes – 2-3 small tubers.
- One carrot and one onion each.
- About 1.5 liters of water, maybe a little less, then the dish will be richer, or a little more, then you will get a more liquid result.
- Butter – 30-40 gr.
- A small bunch of parsley.
- 1-2 bay leaves.
- Salt – 1⁄2 teaspoon with a heap (it is better to take it to your own taste).
How to prepare red fish soup:
Wash the salmon and cut into pieces large enough to fit in your mouth at a time.
If you took a whole fish, gut it, remove the bones and then cut into pieces. You can also use the product together with bones, but in this case, do not forget that later, when enjoying the dish, you will have to choose bones from it.
We clean the vegetables, cut the potatoes into small pieces, three carrots or cut them into thin half rings, chop the onion and parsley in our own way, that is, as you like best.
We put the water on the fire, and at this time heat the butter in a frying pan and fry the vegetables in it - onions and carrots. This process will take about 3-5 minutes. There is no need to overcook the food, otherwise it will give the soup a bitter taste.
Add potatoes, laurel, salmon, salt, spices to the water, wait until the ingredients boil. From this time, reduce the heat, cover everything with a lid and cook for 20 minutes.
Open the lid, add the roast, stir, continue cooking for about five minutes and that’s it.
Infuse the finished fish soup after cooking for 10 minutes and serve, garnishing the dish with chopped parsley.
You can serve this soup with black or white bread, croutons, and donuts.
Fish soup - detailed recipes for preparing different fish
Fish soup, according to official sources, appeared in the 4th century. Since then, the recipe for the dish has, of course, changed a lot. Modern housewives and cooks allow themselves to use not only fresh fish, potatoes, salt and water to prepare this treat, as was the case before.
Today, many other ingredients are used for fish soup, for example, pasta, various cereals, herbs, vegetables, olives, etc., and instead of fresh fish, frozen and canned fish can be used.
I will share with you my favorite fish soup recipes and tell you how to prepare this dish from fresh and frozen fish, from red and white fish, from canned fish and in the form of a hodgepodge.
Fish soup from any canned food
The fastest and easiest way to make delicious fish soup is to use canned fish in oil. If you don’t have time to spend a long time fiddling with gutting and processing fresh or frozen fish, I recommend taking this recipe into your arsenal.
You will need to take for preparation:
- Any canned food, for example, sardine, saury or mackerel in oil - one can.
- 3 potatoes.
- 2 liters of water.
- 50-70 gr. noodles or any pasta for soup (small stars and the like are great).
- 1 carrot.
- 1 medium sized onion.
- A bunch of greenery.
- Any spices for fish or soup - to taste.
- Salt – a couple of pinches (do not overdo it with this ingredient, remember, canned food already contains salt).
- 2-3 tablespoons of vegetable oil (it’s best to use the one that was in the jar with the fish; if it’s not enough, then add more simple refined oil separately).
- 2 bay leaves.
- 2 black peppercorns.
Step-by-step recipe for making canned fish soup:
Wash potatoes, carrots, greens.
Peel onions, potatoes, carrots.
Opening canned food.
Let the water heat up.
Cut the potatoes into cubes, grate the carrots, chop the greens and onions to taste, it is best to chop the onions finely.
As soon as bubbles appear in the water, add potatoes and cook for 20 minutes.
While cooking the vegetable, sauté the onions and carrots in a frying pan with the addition of sunflower seeds.
At the end of sautéing, add the greens, leaving a little for decoration, and mix.
Pour your frying into the potatoes, salt and pepper, add laurel and prepared spices, cook for another 5 minutes.
Add vermicelli and continue cooking for the same amount of time as with frying.
3-4 minutes before cooking, turn the contents of the can of canned food into the pan. Cover everything with a lid, take it off the heat and let it sit for a few more minutes.
If the fish is very large, you can cut it into smaller pieces; some people like their canned food to be grated. It all depends on your taste preferences.
Pour the finished fish soup into beautiful tureens, decorate the top with herbs, and serve hot with bread, toast, crispbread or pita bread.
Recipe for delicious red fish soup
Very fast and at the same time incredibly tasty, and most importantly, a filling and healthy soup that even a child can make.
Ingredients:
- Any red fish, you will need fillet (I usually take salmon or trout) - 0.5 kg.
- Potatoes – 2-3 small tubers.
- One carrot and one onion each.
- About 1.5 liters of water, maybe a little less, then the dish will be richer, or a little more, then you will get a more liquid result.
- Butter – 30-40 gr.
- A small bunch of parsley.
- 1-2 bay leaves.
- Salt – 1⁄2 teaspoon with a heap (it is better to take it to your own taste).
How to prepare red fish soup:
Wash the salmon and cut into pieces large enough to fit in your mouth at a time.
If you took a whole fish, gut it, remove the bones and then cut into pieces. You can also use the product together with bones, but in this case, do not forget that later, when enjoying the dish, you will have to choose bones from it.
We clean the vegetables, cut the potatoes into small pieces, three carrots or cut them into thin half rings, chop the onion and parsley in our own way, that is, as you like best.
We put the water on the fire, and at this time heat the butter in a frying pan and fry the vegetables in it - onions and carrots. This process will take about 3-5 minutes. There is no need to overcook the food, otherwise it will give the soup a bitter taste.
Add potatoes, laurel, salmon, salt, spices to the water, wait until the ingredients boil. From this time, reduce the heat, cover everything with a lid and cook for 20 minutes.
Open the lid, add the roast, stir, continue cooking for about five minutes and that’s it.
Infuse the finished fish soup after cooking for 10 minutes and serve, garnishing the dish with chopped parsley.
You can serve this soup with black or white bread, croutons, and donuts.
Healthy fish soup made from fresh frozen fish
This recipe is suitable for anyone who is looking for something unusual for their daily menu and has frozen mackerel in the freezer. This fish is most suitable in this case, although you can take other types, for example, capelin, herring, sea bass, etc.
Soup ingredients:
- 2 medium-sized or large mackerel.
- Pearl barley – 200-250 gr. (pre-soak in hot water for 4 hours).
- 2.5 liters of water.
- 4 potatoes.
- A spoon of tomato paste or 2 spoons of any ketchup.
- 2 pickled cucumbers.
- Bulb.
- Carrots – 1-2 pcs.
- Sunflower or olive oil – 3 tablespoons.
- Add spices and salt to your own taste; add a bay leaf.
Recipe step by step
Thaw the mackerel before preparing the soup, rinse it, gut it, and cut it into portions.
Grate the peeled carrots and saute them in oil with chopped onions until tender.
Place pre-soaked pearl barley and diced peeled potatoes into a saucepan with water and cook for 25 minutes.
Pour spices, bay leaves, salt, frying, chopped or grated pickles and pieces of mackerel into the pan, cover with a lid, continue to cook over low heat for about 10 minutes.
Turn off the stove, add ketchup, stir, let the soup sit under the lid for a while and you can serve.
If desired, this fish soup can be decorated with a thin slice of lemon, any greens from the garden, halves or slices of olives.
Homemade, spicy fish soup
An incredibly satisfying dish that is very popular with the stronger half of humanity. Do you want to surprise and please your beloved man? Then this recipe is your chance!
Product set:
- Any fish fillet (you can take mackerel, trout, salmon fillets, you can use the trim (back) of red fish, the main thing is that the product has a minimum of bones or no bones at all) – 500-700 g.
- Head of a red fish.
- Potatoes (young ones are best, I take them the size of an egg and cut them only in half or into 4 parts) – 4 pcs.
- Small carrots.
- About two liters of water.
- Two lightly salted or barrel pickled cucumbers (do not take too large, preferably small ones with fewer seeds).
- One bulb.
- Tomato paste – 2 tablespoons (if you use ketchup, take a little more).
- Pitted olives - to taste, 7-10 pieces.
- Lemon – 2 mugs or 4 semicircles.
- Lavrusha – 2 leaves.
- Herbs (parsley, fresh dill), salt, seasonings - to taste.
- Any vegetable oil – 20-30 ml.
- Peppercorns and ground.
How to prepare hodgepodge from fish - step by step steps
Fish fillet, if frozen, then defrost and cut into portions. Wash, dry and cut the unfrozen product.
We put the head in a saucepan with water, add a little salt and cook for 15 minutes, then remove it from the water, and use the broth to prepare our own hodgepodge.
Peel the potatoes, cut into slices or cubes, and cook in the broth for fifteen minutes.
Fry the chopped onion and grated carrots until the food becomes a beautiful golden color and the carrots are soft.
Transfer the ingredients from the frying pan to the pan and continue cooking for another 5 minutes.
In a frying pan, simmer finely chopped cucumbers for 3-4 minutes, pour in tomato paste, stir, cook for another couple of minutes.
Transfer the cucumbers to a saucepan, draining and remaining oil.
Add fish to the soup, spices, bay leaves, add salt, and cook for about seven to ten minutes.
Chop the greens, cut the olives into 4 halves or cut into rings, cut the lemon into very thin rings, halves of rings or finer.
Turn off the heat, add the prepared olives and herbs to the soup, stir, cover, wait for five to seven minutes.
Pour the hodgepodge into bowls, add a lemon and you’re ready to eat.
Simple and very tasty creamy fish soup from trout or salmon (video recipe)
This cooking method came to us from the Scandinavian countries. This fish soup can be found on the menu in Norway or Finland.
I hope everyone who likes to cook fish soup will use at least one of these recipes, they are all good. In my opinion.
Good luck and all the best!
Healthy fish soup made from fresh frozen fish
This recipe is suitable for anyone who is looking for something unusual for their daily menu and has frozen mackerel in the freezer. This fish is most suitable in this case, although you can take other types, for example, capelin, herring, sea bass, etc.
Soup ingredients:
- 2 medium-sized or large mackerel.
- Pearl barley – 200-250 gr. (pre-soak in hot water for 4 hours).
- 2.5 liters of water.
- 4 potatoes.
- A spoon of tomato paste or 2 spoons of any ketchup.
- 2 pickled cucumbers.
- Bulb.
- Carrots – 1-2 pcs.
- Sunflower or olive oil – 3 tablespoons.
- Add spices and salt to your own taste; add a bay leaf.
Recipe step by step
Thaw the mackerel before preparing the soup, rinse it, gut it, and cut it into portions.
Grate the peeled carrots and saute them in oil with chopped onions until tender.
Place pre-soaked pearl barley and diced peeled potatoes into a saucepan with water and cook for 25 minutes.
Pour spices, bay leaves, salt, frying, chopped or grated pickles and pieces of mackerel into the pan, cover with a lid, continue to cook over low heat for about 10 minutes.
Turn off the stove, add ketchup, stir, let the soup sit under the lid for a while and you can serve.
If desired, this fish soup can be decorated with a thin slice of lemon, any greens from the garden, halves or slices of olives.
Homemade, spicy fish soup
An incredibly satisfying dish that is very popular with the stronger half of humanity. Do you want to surprise and please your beloved man? Then this recipe is your chance!
Product set:
- Any fish fillet (you can take mackerel, trout, salmon fillets, you can use the trim (back) of red fish, the main thing is that the product has a minimum of bones or no bones at all) – 500-700 g.
- Head of a red fish.
- Potatoes (young ones are best, I take them the size of an egg and cut them only in half or into 4 parts) – 4 pcs.
- Small carrots.
- About two liters of water.
- Two lightly salted or barrel pickled cucumbers (do not take too large, preferably small ones with fewer seeds).
- One bulb.
- Tomato paste – 2 tablespoons (if you use ketchup, take a little more).
- Pitted olives - to taste, 7-10 pieces.
- Lemon – 2 mugs or 4 semicircles.
- Lavrusha – 2 leaves.
- Herbs (parsley, fresh dill), salt, seasonings - to taste.
- Any vegetable oil – 20-30 ml.
- Peppercorns and ground.
How to prepare hodgepodge from fish - step by step steps
Fish fillet, if frozen, then defrost and cut into portions. Wash, dry and cut the unfrozen product.
We put the head in a saucepan with water, add a little salt and cook for 15 minutes, then remove it from the water, and use the broth to prepare our own hodgepodge.
Peel the potatoes, cut into slices or cubes, and cook in the broth for fifteen minutes.
Fry the chopped onion and grated carrots until the food becomes a beautiful golden color and the carrots are soft.
Transfer the ingredients from the frying pan to the pan and continue cooking for another 5 minutes.
In a frying pan, simmer finely chopped cucumbers for 3-4 minutes, pour in tomato paste, stir, cook for another couple of minutes.
Transfer the cucumbers to a saucepan, draining and remaining oil.
Add fish to the soup, spices, bay leaves, add salt, and cook for about seven to ten minutes.
Chop the greens, cut the olives into 4 halves or cut into rings, cut the lemon into very thin rings, halves of rings or finer.
Turn off the heat, add the prepared olives and herbs to the soup, stir, cover, wait for five to seven minutes.
Pour the hodgepodge into bowls, add a lemon and you’re ready to eat.
How to cook “Fish fillet soup”
1. Here is a set of ingredients that are included in this classic fish fillet soup recipe. Want to add anything else to suit your taste? There is nothing simpler; you can experiment quite a lot with this dish.
2. First you need to take care of the vegetables. They should be washed, peeled and crushed.
3. Pour water into a saucepan and bring to a boil. Add a little salt to taste and add the vegetables. After boiling, cook over medium heat until the potatoes are soft. Depending on the size, this may take 15 to 25 minutes.
4. Add bay leaf, peppercorns and any other spices to taste to the pan. If desired, you can add a bunch of fresh aromatic herbs, tightly tied with a thread for easy removal afterwards.
5. Place the fillet in the pan. After boiling, the soup does not need to cook for long - about 7-10 minutes.
6. Before serving, all you have to do is add chopped dill. Here is a simple, but very successful option on how to make soup with fish fillet without any extra hassle.
