This simple red fish soup is light, comforting, and full of gentle tomato flavour, with tender pieces of red fish, soft potatoes, and fresh herbs. It comes together in one pot and feels like a warm hug on a cool evening. If you enjoy fish soups, try our Nordic-Style Salmon Soup and Pan-Seared Salmon Steak.
Ingredients
- 2 potatoes
- 1 carrot
- 1 onion
- 150 g (5 oz) red fish (tail and belly pieces work well)
- Broccoli, a little (optional)
- 1 tbsp tomato paste
- 1 tbsp cream cheese
- Fresh herbs (green onion, parsley, dill)
- Garlic powder, salt, pepper
Instructions
- Saute the carrot, then the onion, then add the potatoes and fry 5 minutes more.
- Season, cover with water, and simmer 25 minutes.
- Add the broccoli, stir in the tomato paste and cream cheese, then add the fish and cook 10 minutes more.
- Turn off the heat and shower with fresh herbs.
Tips
- Use tail and belly pieces for the best flavour and value; they cook quickly and stay tender.
- Add the fish last and do not boil hard, so it stays in generous pieces.
- For more fish inspiration, see our Tender Salmon in Creamy Spinach and Sun-Dried Tomato Sauce and USDA for safe fish handling guidance.
Nutrition: per 100 g: 28 kcal, protein 4 g, fat 1 g, carbs 1 g.