Fish Soup Stew with Vegetables
Dive into the hearty and wholesome flavors of this Fish Soup Stew with Vegetables, a comforting one-pot recipe that's perfect for a cozy meal. Loaded with tender chunks of firm white fish like cod, haddock, or halibut, and an array of vibrant vegetables including carrots, celery, and potatoes, this nutrient-packed stew strikes the perfect balance between light and satisfying. Simmered in a fragrant broth infused with garlic, paprika, thyme, and a touch of tangy tomatoes, every spoonful bursts with rich, savory goodness. Quick and easy to prepare in under an hour, this recipe is an excellent choice for a nutritious weeknight dinner. Garnished with fresh parsley and a squeeze of lemon, it’s a delightful way to bring the taste of the sea to your table. Perfect for seafood lovers looking for a healthy, comforting dish!
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Recipe Information
Ingredients
- 500 grams firm white fish fillets (cod, haddock, or halibut)
- 2 tablespoons olive oil
- 1 medium yellow onion
- 3 garlic cloves
- 2 medium carrots
- 2 celery stalks
- 2 medium potatoes
- 400 grams diced tomatoes (canned or fresh)
- 1 liter fish or vegetable stock
- 2 bay leaves
- 2 teaspoons paprika
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley (for garnish)
- 1 lemon wedges
Instructions
Cut the fish fillets into bite-sized pieces, set aside, and refrigerate until needed.
Peel and dice the onion, mince the garlic, and chop the carrots, celery, and potatoes into small chunks.
Heat the olive oil in a large pot over medium heat. Add the onion and garlic and sauté until softened, about 3-4 minutes.
Add the chopped carrots, celery, and potatoes to the pot. Cook for 5 minutes, stirring occasionally, to slightly soften the vegetables.
Stir in the diced tomatoes, fish or vegetable stock, bay leaves, paprika, thyme, salt, and black pepper. Bring the mixture to a gentle boil.
Reduce the heat to low and cover the pot. Simmer the soup for 20-25 minutes, or until the potatoes and vegetables are tender.
Gently add the fish pieces to the pot. Simmer for an additional 5-7 minutes, or until the fish is cooked through and flakes easily with a fork.
Taste the soup and adjust seasoning if necessary. Remove and discard the bay leaves.
Ladle the soup into bowls and garnish with freshly chopped parsley. Serve with lemon wedges on the side for an extra burst of flavor.
Nutrition Facts
Calories |
1354 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.2 g | 46% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 250 mg | 83% | |
| Sodium | 5149 mg | 224% | |
| Total Carbohydrate | 146.7 g | 53% | |
| Dietary Fiber | 24.2 g | 86% | |
| Total Sugars | 35.7 g | ||
| Protein | 120.6 g | 241% | |
| Vitamin D | 25.0 mcg | 125% | |
| Calcium | 393 mg | 30% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 5818 mg | 124% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
