Pin it
This half-hour fish soup turned my hectic weeknights around. Coming home exhausted, I found this basic mix of fish swimming in herby tomato liquid was just what we needed. Now it's our go-to quick meal that fills our home with wonderful smells. The kids actually get excited when they see me grab the pot.
What Makes It Special
Everything clicks when the fish hits that deep tomato broth. I got this dish from my neighbor with Italian roots and made it simpler for crazy days. A bit of wine, some fresh herbs, and you've whipped up something fancy faster than you could order out. My partner always says it takes him back to the seafood dishes we had on our beach trip.
Pin it
Ingredients List
- White Fish: 1 pound firm chunks, usually cod or halibut, whatever's freshest at my fish guy
- Olive Oil: 2 tablespoons, use the fancy kind, it really matters
- Garlic & Onions: 3 cloves garlic and 1 small onion, sweet ones work best here
- Tomatoes: 1 can diced or crushed, try to grab San Marzano ones
- Clam Juice: 1 cup, this is what makes everything taste amazing
- White Wine: ½ cup, just pour from what you're sipping
- Herbs: Fresh parsley, thyme or basil from my little kitchen plants
- Spice: Red pepper flakes, just for warmth not big heat
The Process
- Start The Foundation
- Warm that oil and toss in onions with garlic. Cook till they're soft and smell good, around 5 minutes. Your house will smell awesome.
- Create Your Liquid
- Add tomatoes, clam juice and wine. Let it all simmer for 10 minutes. This is when everything starts to taste great together.
- Fish Goes In
- Put those fish chunks right into the hot liquid. Cover and cook just 5 to 7 minutes. They're done when they break apart easily.
- Ready To Serve
- Sprinkle in herbs and a tiny bit of red pepper. Give it a taste and add salt if it needs it. Serve it up hot in bowls right away.
Best Fish Choices
I always shop for sturdy white fish. Cod's my favorite but halibut or sea bass do the job nicely too. You want something that won't fall apart. My fish seller knows exactly what I'm making when I mention this soup.
What To Serve With It
You can't skip the crusty bread with this one. Everyone at my table tries to grab the last bit for sopping up sauce. Sometimes I add fresh lemon or more herbs on top. A basic green salad makes the meal complete.
Try These Changes
I sometimes drop in shrimp or mussels if they look fresh at the market. No clam juice around? Fish stock works too. My kid who loves spicy food adds extra red flakes to his serving. I might throw in garden zucchini or some colorful peppers when I have them.
Storing For Tomorrow
It stays good in the fridge for a couple days. Just heat it gently so the fish doesn't get tough. When we've got a crazy week ahead, I make extra liquid on Sunday, then just cook fresh fish in it for a fast dinner later on.
Pin it
Frequently Asked Questions
- → Which kind of white fish is best?
Stick with fish like cod, halibut, or snapper that hold up during cooking. Make sure it’s fresh and firm so it stays together.
- → Can frozen fish be used?
Absolutely. Just thaw it fully and pat it dry before adding. Frozen fish works just as well when prepped properly.
- → What’s a good substitute for clam juice?
Use fish or shellfish stock. If neither is on hand, veggie broth with a dash of fish sauce works well, too.
- → Can I prep this dish ahead?
Make the base soup early, but don’t add the fish until right before eating. Reheating cooked fish can dry it out.
- → What wine should I pick?
Go for dry whites like Pinot Grigio or Sauvignon Blanc. Use something you’d enjoy sipping, as its flavor will shine in the stew.