Name: Easy Nourishing Fish Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6 servings
Ingredients: 4 quarts fish stock; 1 medium onion, quartered; 4 bay leaves; 2 teaspoon peppercorns; 2 teaspoon sea salt; 4 large red potatoes, diced; 1 large carrot, chopped (sliced); juice of 1 lemon; fresh dill and scallions for garnish; 1 can of tuna (optional, if stock did not produce enough flesh (I love THIS brand))

Nourishing and delicious. This hearty soup made with wild fish stock is healthy and cost-efficient.

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This Easy Nourishing Fish Soup is loaded with flavor, nutrition and can be made with ease in 20 minutes.

There are two different methods to obtaining comforting soup without sacrificing nutrition. Ideally, you would use fish stock, prepared properly with the heads and bones of a fish. You can find the recipe to that here. But you can also use a salmon fillet or two in a pinch and have a nourishing meal ready in no time.

Try to source the best quality of wild fish that fits your budget. Wild seafood contains higher concentrations of potassium and selenium as well as omega-3s. The best fish for stock are mild, non-oily fish such as cod, rockfish or halibut. You can still make fish stock out of oily fish such as salmon, just reduce the cooking time so as not to damage the sensitive fats. I prefer sturgeon for the slow method and salmon fillets for quick method.

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Slow Method + Quick Method

The difference between the slow method and the quick method is in the broth. Simply put, properly prepared stock requires a little more effort, even with fish stock. Because of the fragile fats in the fish, you don’t want to cook the stock too long. Forty-five minutes seems to be the sweet spot before it develops an off flavor from extended simmering. So in reality, the slow method really isn’t that long but lends itself a very nutritious soup.

Related: How to Make Fish Stock

Quick method, on the other hand is just that, quick. It doesn’t require prepared fish stock and no fish head is involved. All you need is a pot of water and a pair of fish fillets. I often use wild salmon fillets (with skin) from Costco.

Fish Soup is Cheap {real} Food

I know I’ve said it many times before, there is no such thing as cheap food. Real food costs money. Food grown organically and ethically costs money. To slap a non-GMO verified label costs money that consequently trickles down to the consumer. Even still, fish soup is cheap real food. Fish stock and soup is surprisingly cheap to make. Most fish markets are happy to pass their unused fish heads for incredibly low prices.

Not using fish heads? The quick method calls for only 2 fillets! Two! And that’s for a large pot of soup. What other meal can you stretch to feed an entire family with only 2 fish fillets? I try to serve my family sustainably raised and caught seafood few times a week but wild fish is so expensive. This is a great way to stretch your food budget without sacrificing on nutrition.

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Healing Diets

Because diets such as GAPS and Paleo require lots of nutrition and gut-healing foods, fish soup is such great option. To make it GAPS or Paleo friendly, you can easily swap the potatoes for celeriac or cauliflower. Personally, I think potatoes and fish go lovely together but this is can be dressed up anyway you like.

Related: Different Uses for Bone Broth

Easy Nourishing Fish Soup – Slow

Nourishing Fish Soup - incredibly healthy made with wild fish stock. It's an economical way to get more nutrition in your diet. Whole30 and can easily be adapted to suit Paleo and GAPS diets.

Easy Nourishing Fish Soup

Course: Soup

Cuisine: American

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Servings: 6 servings

Author: Anya @ Prepare & Nourish

This version uses fish stock made from fish heads.

Ingredients

4 quarts fish stock
1 medium onion, quartered
4 bay leaves
2 teaspoon peppercorns
2 teaspoon sea salt
4 large red potatoes, diced
1 large carrot, chopped sliced
juice of 1 lemon
fresh dill and scallions for garnish
1 can of tuna optional, if stock did not produce enough flesh (I love THIS brand)

Instructions

If using frozen fish stock, defrost it in the refrigerator overnight. If there are still frozen pieces of broth, they will melt during cooking. Bring the broth to a soft boil on medium-high heat.
Add quartered onions, bay leaves, salt and peppercorns for flavor.
Reduce heat to medium and add chopped potatoes and carrots and cook for another 10 minutes until potatoes are tender. Take off heat.
If you have meaty fish pieces from when you made the fish stock, now would be the time to add it but it's also great without it. You can also add a can of wild tuna (flaked with fork).
Squeeze lemon juice and garnish with chopped scallions and fresh dill.

Easy Nourishing Fish Soup – Quick Method

This quick method doesn’t use fish stock made from fish heads. Instead, using an oily fish such as salmon, we can achieve that same flavor using fish fillets.

Easy Nourishing Fish Soup

Course: Soup

Cuisine: American

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 6 servings

Author: Anya @ Prepare & Nourish

Healthy fish soup made with wild salmon fillets and can be made in under 30 minutes. No fish stock needed.

Ingredients

2 8 oz. wild salmon fillets
4 quarts filtered water
1 medium white onion, quartered
4 bay leaves
2 teaspoon peppercorns
2 teaspoon sea salt
4 large red potatoes, diced
1 large carrot, cut sliced
juice of 1 lemon
fresh dill, green onions, chives, or parsley for garnish

Instructions

Place two wild salmon fillet in a large stockpot and fill with filtered water.
Reduce heat to medium after bringing it to a boil. Cook the salmon for approximately 15 minutes. Remove from pot and set aside. Collect the scum rising to the top with a mesh strainer.
Add quartered onions, bay leaves, salt and peppercorns for flavor.
Add chopped potatoes and carrots and continue to cook for another 10 minutes.
Meanwhile, remove salmon from skin (if any) and break apart the salmon fillets with a fork.
Put the salmon flakes back into the pot after potatoes and carrots are cooked.
Squeeze lemon juice and add fresh dill and chopped scallions if desired.
Adjust salt and pepper if necessary.

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Other Nourishing Soups You Might Like

Nourishing Pastured Chicken Stew

Sorrel and Potato Soup

Chilled Beet Soup

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