Warm up with this comforting Mediterranean fish soup made with tender white fish, potatoes, tomatoes, and pasta simmered in a flavorful homemade broth. This easy Portuguese recipe is hearty, satisfying, and perfect for a cozy family dinner.
Looking for a comforting Mediterranean fish soup that's easy to make and packed with fresh flavors? This traditional Portuguese fish soup combines tender white fish, ripe tomatoes, potatoes, olive oil, garlic, and penne pasta in a rich, comforting, and satisfying homemade broth.
Ready in just over an hour, it's the perfect meal for cold nights, family dinners, or for anyone who enjoys healthy Mediterranean recipes. Simple ingredients and authentic Portuguese flavors make this soup a delicious addition to your weekly meal rotation.
If you enjoy authentic Portuguese cuisine, be sure to try these delicious Mediterranean recipes: Octopus Stew with Vegetables (Polvo à Jardineira), Seafood Bread Soup with Portuguese Cornbread, and Portuguese Pork and Clams (Carne de Porco à Alentejana). They're all substantial and flavorful dishes, made with simple ingredients and perfect for sharing with family and friends.
Ingredients for Mediterranean Fish Soup
Here you'll find all the ingredients needed to make this recipe:
- Ling fish, hake, or your favorite white fish - The star of the recipe, adding delicate flavor, tender flakes, and lean protein to the soup. Firm white fish holds its shape well during cooking.
- Water - Forms the base of the broth, allowing the fish and vegetables to release their natural flavors.
- Onion - Adds aroma and creates a delicious base for the soup.
- Garlic - Infuses the broth with a rich and flavorful aroma that complements the fish.
- Olive oil - Adds richness and enhances the flavor of the broth, creating the authentic taste of Mediterranean cuisine.
- Bay leaf - Gently perfumes the fish cooking water with subtle herbal notes.
- Fresh tomatoes - Add natural flavor, vibrant color, and a light acidity that balances the richness of the fish.
- Potatoes - Make the soup more substantial and absorb the delicious flavors of the broth.
- Penne pasta - Turns the soup into a complete meal by adding texture and substance.
- Coriander - Provides a fresh, bright finish that enhances the authentic Portuguese flavor of the soup.
- Small onion (to cook the fish) - Cooked over low heat with the fish to create a more aromatic and flavorful cooking broth.
- Pepper - Enhances the overall flavor without overpowering the delicate taste of the fish.
- Salt - Enhances the natural flavors of all ingredients.
Below you’ll find the correct measurement of all ingredients and the step-by-step guide for this recipe.
How to Make Mediterranean Fish Soup
Step 1: Place the fish in a large saucepan with enough water (about 1.5 liters (about 6 cups)) to cover it. Season with salt, add the small onion and bay leaf, and bring to a boil over high heat. Once boiling, reduce the heat to medium and cook for about 5 minutes, or until the fish is just cooked through.
Step 2: Using a slotted spoon, transfer the fish to a plate, reserving the cooking liquid. Once it's cool enough to handle, remove and discard the skin and bones, then flake or cut the fish into bite-sized pieces. Set aside.
Step 3: Wash, peel, and cut the potatoes into quarters. In a saucepan, add the olive oil, the peeled tomatoes cut into small pieces, chopped onion and the peeled garlic. Cook over low heat, stirring occasionally, until the tomatoes begin to break down.
Step 4: Pour in the reserved fish cooking liquid and add the potatoes. Boil over high heat. Once boiling, reduce the heat to medium-low and simmer for about 15 minutes, or until the potatoes are almost tender.
Step 5: Add the pasta and the cooked fish, and season with a little salt and pepper. Stir gently with a wooden spoon and cook over low heat for another 10 minutes, or until the pasta is tender.
Step 6: Remove the soup from the heat, sprinkle with freshly chopped coriander, and serve immediately while hot.
Variations
• Add more seafood - Add shrimp, mussels, or clams, during the last few minutes of cooking for a richer soup.
• Add More Vegetables - Carrots, celery, zucchini, spinach, or leeks blend perfectly with the tomato broth.
• Low-Carb Version - Replace pasta and potatoes with more fish and vegetables.
• Lemon Finish - A drizzle of fresh lemon juice just before serving enhances all the Mediterranean flavors.
Tips for Mediterranean Fish Soup
• For the best flavor, use the freshest white fish available.
• Don't boil the fish for too long or it can become dry.
• Cut the potatoes into evenly sized pieces so they cook evenly.
• Stir gently after adding the fish to prevent it from breaking apart.
• Taste and adjust the seasoning before serving.
• Fresh coriander adds authentic Portuguese flavor, but parsley is a good substitute.
• Leftovers can be stored in the refrigerator for up to 2 days.
FAQs
Can I use another type of fish?
Yes. Cod, monkfish, or sea bass are great options. Choose a firm white fish that won't fall apart during cooking.
What can I serve with fish soup?
Crusty bread, toasted garlic bread, a simple green salad, or Portuguese cornbread (Broa de milho) pair perfectly with this soup.
Is this recipe healthy?
Yes. It's rich in lean protein, vegetables, olive oil, and Mediterranean ingredients, making it a nutritious and balanced meal.
Can I make it gluten-free?
Yes. Simply replace the regular pasta with your favorite gluten-free pasta or omit it altogether.
You May Also Like
- Creamy turnip and carrot soup
- Traditional Portuguese dogfish soup
- Portuguese chickpea soup with spinach
- Cod soup
- Homemade fish bread soup
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Mediterranean Fish Soup
Warm up with this comforting Mediterranean fish soup made with tender white fish, potatoes, tomatoes, and pasta simmered in a flavorful homemade broth. This easy Portuguese recipe is hearty, satisfying, and perfect for a cozy family dinner.
- 350 grams (12 1/3 ounces) ling fish, hake, or your favorite white fish
- 1.5 liters (about 6 cups) water
- 1 large onion
- 4 cloves of garlic
- 50 ml (1/4 cup) olive oil
- 1 bay leaf
- 4 medium ripe tomatoes
- 400 grams (14 ounces) potatoes
- 100 grams (3 1/2 ounces) penne pasta
- Coriander (to taste)
- 1 small onion to cook the fish
- 1/2 teaspoon pepper
- Salt (to taste)
- Place the fish in a large saucepan with enough water (about 1.5 liters (about 6 cups)) to cover it. Season with salt, add the small onion and bay leaf, and bring to a boil over high heat. Once boiling, reduce the heat to medium and cook for about 5 minutes, or until the fish is just cooked through.
- Using a slotted spoon, transfer the fish to a plate, reserving the cooking liquid. Once it's cool enough to handle, remove and discard the skin and bones, then flake or cut the fish into bite-sized pieces. Set aside.
- Wash, peel, and cut the potatoes into quarters. In a saucepan, add the olive oil, the peeled tomatoes cut into small pieces, chopped onion and the peeled garlic. Cook over low heat, stirring occasionally, until the tomatoes begin to break down.
- Pour in the reserved fish cooking liquid and add the potatoes. Boil over high heat. Once boiling, reduce the heat to medium-low and simmer for about 15 minutes, or until the potatoes are almost tender.
- Add the pasta and the cooked fish, and season with a little salt and pepper. Stir gently with a wooden spoon and cook over low heat for another 10 minutes, or until the pasta is tender.
- Remove the soup from the heat, sprinkle with freshly chopped coriander, and serve immediately while hot.
