Fish Soup Recipes

This very delicious soup is cooked with lots of tomatoes, potatoes, milk, and bacon.


1 ½ kg of fresh fish, 4 slices bacon, 1 small stalk celery, 3 large onions (chopped), 5 medium potatoes (cubed), 6 cloves garlic (chopped very fine), 1 can cream, 1 can tomatoes puree, 1 can tomato soup, 1 can milk, Thyme to taste, Salt to taste and Pepper to taste

Method of preparation:-

Put 4 cups of water in a large pan. Bring the water to boil and add chopped onions, celery, and garlic. Cook these till tender. Take some butter in another pan and shallow fry the bacon cut into medium-sized pieces. When the bacon is light brown add this to the onions and garlic cooked above. Add the tomato puree and tomato soup. Now cook the fish in 3 cups of water till its very soft, strain the fish stock and keep the drained fish in a plate. Add the fish stock to the previous mixture and cook for about half an hour. Add the potato cubes and cook till potatoes are done. Now add milk and simmer for about twenty minutes. In the end, add fish pieces and 1 tbsp sugar. Serve hot.

Boston Fish Soup Recipe


Fish fillets, fresh or frozen (2lbs), bacon slices (4), half and half (1c), mil (1c), cream of potatoes soup (2cans), tomato wedges (1can), diced parsley (1tbsp), thyme (1/2tsp0, rosemary (1/2tsp0, salt (1tsp0, frozen mixed vegetables 92pkgs0, onions (4med.), slice bacon (4).

Method of preparation:-


Take thaw fish, fry bacon in the pan until getting crispy. Take out them from the pan and reserve them. Now add onion and frozen vegetables, salt and seasoning to the bacon dripping. Cover the pan and keep it to simmer for about 10 minutes. Now add the fish in it and again simmer it for about 10 minutes. Break up the fish with a spoon. Add tomatoes, undrained. Mix soup, milk, and cream in a bowl. Mix this to the soup mixture. Heat it lightly and then add crumbled bacon before serving.



Swedish Fish Soup

Its a healthy and tasty way to cook fish soup with vegetables, butter, milk, cream, and eggs.


1 kg haddock, 2 bay leaves, 2 carrots, ½ can butter, 3 tbsp. flour, 1 cup water, 2 egg yolks, 2 can milk, ½ can sour cream, 3 cloves, Salt to taste, black pepper, tops of celery and parsley for garnishing

Method of preparation:-


Remove the fins and cut the fish in 2 or 3 pieces, along with the head. Clean the vegetables and cut them into small pieces. Take cold water in a large saucepan. Put fish, vegetables, cloves, bay leaves, pepper, and a little salt and bring to a boil. Simmer for about 45 minutes. Strain the broth. Take out better pieces of fish. Heat butter and add flour stirring continuously. Add milk gradually to attain consistency. To this now add the fish broth and fish flakes. Simmer for a few minutes. Beat the egg yolks and cream and pour over them before serving.



Thick and Tasty Fish Soup

Very healthy soup cooked with lots of vegetables and fresh fish.


1 ¼ lbs. whitefish, 1 can frozen peas and carrots, 1 1/2 can stewed tomatoes (broken up), 1can frozen French green beans, 4 tbsp. butter, 4 large potatoes, 1 large onion (chopped), 5 cup chicken broth, Salt to taste, Pepper to taste, Sour cream, 2 ribs celery (diced) and Dill and parsley sprigs for garnish

Method of preparation:-

Take a large saucepan. Melt the butter in it. Cook diced celery and onion until onion is clear. To this add the broth, potato cubes, salt, and pepper. Bring the mixture to boil. Reduce the heat and simmer for 20-25 minutes. Now add the vegetables, tomatoes, and fish. Cover the p[an and cook for about 8 minutes. Serve hot garnished with cream topping dill and parsley springs.


McGee’s Fish Soup

Clear and quick soup and is best served immediately, with brown bread.


1 kg haddock fillets, 3 carrots, 2 potatoes, ½ can peas, 2 qt. stock (vegetable or fish) or water can also be used, 2 leeks, Salt to taste, Pepper and Parsley for garnishing

Method of preparation:-

Heat the stock or water. Simmer the fish in stock for some time. Take out the fish on a plate. Cut carrots and potatoes and dice leeks and add to stock. Bring to a boil and cook on medium heat for 30 minutes. Add peas and the fish fillets. Bring to a boil again and serve immediately, with brown bread.


Maine Fish Soup

A delightful soup cooked in a jiffy.


½ lb. cooked white fish (ocean perch, halibut or flounder), 2 medium onions, 1 can condense cream of celery soup, 1 can condensed chowder soup, ½ cup butter, 1 ½ can milk, Salt to taste and parsley for garnishing

Method of preparation:-

Chop the onions finely. Heat the butter in a saucepan. Cook the onions till clear. Now add cream of celery soup, chowder soup, and milk and salt. Bring to boil, reduce the flame and simmer for some time stirring occasionally.



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