Can I use fresh fish instead of frozen?

Absolutely! Fresh tilapia or any white fish works perfectly in this recipe. The cooking time remains the same - just 5 minutes to avoid overcooking. Fresh fish might even have a slightly better texture, though frozen is more convenient and budget-friendly.

I don't like cilantro - can I leave it out?

You can definitely omit the cilantro and double the parsley instead. The soup will still have plenty of flavor, though you might want to add a bit more lime juice to compensate for cilantro's bright notes. Fresh dill or basil would also make excellent substitutions.

Can I make this soup in advance for a dinner party?

The best approach is to prepare the soup base through step 3, then refrigerate. When guests arrive, reheat the base, add the fish pieces, and finish with herbs and lime juice. This ensures perfectly cooked fish and the brightest herb flavors while still doing most of the work ahead of time.

How can I make this soup creamier?

For a richer version, stir in 1/2 cup of heavy cream or full-fat coconut milk after removing from heat. Alternatively, blend 1-2 cups of the finished soup (before adding fish) and return it to the pot for a naturally thickened base that still maintains some texture.

Simple Fish Soup Recipe

Name: Simple Fish Soup Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 onion (9.5 oz.), large dice; ¼ cabbage (1.5 cups), chopped; 3 cloves garlic, minced; 2 Tbsp olive oil; 1 tsp salt; ½ tsp freshly cracked black pepper; ¼ tsp red pepper flakes; ¼ tsp ground cumin; 1 bay leaf; 2 x 14.5 oz. cans fire-roasted diced tomatoes; 1 x 28 oz. can crushed tomatoes; 1 cup roasted red peppers (about half a 12 oz. jar), diced; 1 x 16 oz. can butter beans, drained and rinsed; 5 cups water; 2 frozen tilapia filets, defrosted and cut into 1-inch cubes; 1 Tbsp fresh parsley, chopped; 1 Tbsp fresh cilantro, chopped; 1 lime, juiced (about 2 Tbsp)

This hearty, flavor-packed Fish Soup is the perfect comfort food that comes together in just 35 minutes. Tender chunks of tilapia swim in a rich tomato broth alongside nutritious vegetables and creamy butter beans. Whether you’re looking for a healthy weeknight dinner or an impressive yet effortless dish to serve guests, this soup delivers restaurant-quality flavor with minimal effort!

Why You’ll Love This Recipe

Quick and Economical: Uses frozen tilapia and pantry staples to create a gourmet-tasting soup without breaking the bank.
Nutritionally Balanced: Packed with lean protein, vegetables, and beans for a complete one-pot meal that satisfies.
Versatile: Works beautifully as a casual weeknight dinner or dressed up for company with some crusty bread and a nice glass of wine.
Minimal Cleanup: Everything cooks in one pot, meaning less time scrubbing dishes and more time enjoying your evening.

Ingredients You’ll Need

Onion: Forms the aromatic foundation of our soup, bringing sweetness as it softens.
Cabbage: Adds heartiness and a subtle sweetness while soaking up all the delicious flavors of the broth.
Garlic: Three cloves might seem like a lot, but trust me, it creates the perfect flavor base without overpowering.
Olive Oil: Use a good quality one here since it contributes to the overall flavor profile.
Spices (salt, pepper, red pepper flakes, cumin): This perfect balance adds warmth and depth without making the soup spicy.
Bay Leaf: Don’t skip this! It adds a subtle complexity that ties all the flavors together.
Fire-Roasted Diced Tomatoes: These bring a slight smokiness that regular diced tomatoes just can’t match.
Crushed Tomatoes: Creates the perfect soup base with a consistent texture.
Roasted Red Peppers: Jarred peppers are actually better than fresh here, bringing incredible sweetness and convenience.
Butter Beans: Their creamy texture contrasts beautifully with the flaky fish and vegetables.
Tilapia: Choose frozen filets for convenience and budget-friendliness. The mild flavor works perfectly in this soup.
Fresh Herbs (parsley and cilantro): Added at the end for a burst of brightness.
Lime Juice: The secret ingredient that lifts all the flavors and brings everything into perfect balance.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Different Fish Options

While tilapia works beautifully, try cod, haddock, or catfish for equally delicious results. For a more luxurious version, swap in some shrimp or a mixture of seafood.

Vegetable Swaps

No cabbage? Kale or spinach make excellent substitutes. You could also add diced carrots, celery, or potatoes for extra heartiness.

Spice It Up

If you love heat, double the red pepper flakes or add a diced jalapeño with the onions. A dash of smoked paprika adds another dimension of flavor.

Mediterranean Twist

Add a splash of white wine during the vegetable sautéing stage, and finish with a handful of sliced olives and a sprinkle of feta cheese.

How to Make Fish Soup

Step 1: Prepare Your Base

Heat olive oil in a large pot over medium heat. Add diced onion, chopped cabbage, minced garlic, salt, pepper, red pepper flakes, cumin, and bay leaf. Sauté until everything softens and becomes glossy, about 5-8 minutes. The vegetables should reduce in volume and the onions should become translucent.

Step 2: Build Your Soup

Pour in the fire-roasted diced tomatoes, crushed tomatoes, and diced roasted red peppers. Add the drained and rinsed butter beans, stirring to combine everything. The vibrant colors at this stage are absolutely gorgeous!

Step 3: Simmer to Develop Flavors

Add water and bring the mixture to a gentle simmer. Let it bubble away for 10-15 minutes until all the vegetables are tender and the flavors have melded together. The broth will take on a rich, complex flavor during this stage.

Step 4: Add the Fish

While the soup simmers, cut your defrosted tilapia into 1/2-inch pieces. Once the vegetables are soft, gently add the fish pieces to the hot soup. They’ll cook quickly, so keep a close eye on them.

Step 5: Finish and Serve

After just 5 minutes of simmering with the fish (which should now be opaque and flaky), remove the pot from heat. Stir in fresh parsley, cilantro, and lime juice. Taste and adjust seasonings if needed. Serve immediately in warm bowls.

Pro Tips for Making the Recipe

Don’t Overcook the Fish: Five minutes is all tilapia needs – any longer and it might become rubbery.
Layer Your Seasonings: Adding spices to the sautéing vegetables helps bloom their flavors before adding liquids.
Use Kitchen Shears: They make cutting the fish into pieces quick and clean – no fishy cutting board to wash!
Save the Herbs and Lime for Last: Adding these at the very end preserves their bright flavors that would otherwise cook away.
Taste Before Serving: Fish soups often need a final adjustment of salt after the fish is added, as it can change the overall flavor balance.

How to Serve

Perfect Pairings

Serve with crusty bread or garlic toast for dipping into that flavorful broth. A simple green salad with a light vinaigrette makes this a complete meal.

Garnish Ideas

Float a few extra herb leaves on top, add a dollop of sour cream, or include lemon wedges on the side for an extra citrus punch. For added texture, sprinkle with homemade croutons or a handful of oyster crackers.

Drink Suggestions

A crisp white wine like Pinot Grigio or Sauvignon Blanc complements the soup beautifully. For non-alcoholic options, sparkling water with a squeeze of lemon refreshes the palate.

Make Ahead and Storage

Storing Leftovers

This soup keeps wonderfully in the refrigerator for up to 3 days in an airtight container. The flavors actually improve overnight as they continue to meld.

Freezing

For best results, freeze the base soup without the fish. When ready to eat, thaw completely, bring to a simmer, and add fresh fish pieces. If you must freeze with fish included, be aware the texture might change slightly.

Reheating

Warm leftovers gently on the stovetop over medium-low heat until just hot. Avoid boiling as this can make the fish tough. A splash of water can thin the soup if it’s thickened during storage.

FAQs

Can I use fresh fish instead of frozen?

Absolutely! Fresh tilapia or any white fish works perfectly in this recipe. The cooking time remains the same – just 5 minutes to avoid overcooking. Fresh fish might even have a slightly better texture, though frozen is more convenient and budget-friendly.
I don’t like cilantro – can I leave it out?

You can definitely omit the cilantro and double the parsley instead. The soup will still have plenty of flavor, though you might want to add a bit more lime juice to compensate for cilantro’s bright notes. Fresh dill or basil would also make excellent substitutions.
Can I make this soup in advance for a dinner party?

The best approach is to prepare the soup base through step 3, then refrigerate. When guests arrive, reheat the base, add the fish pieces, and finish with herbs and lime juice. This ensures perfectly cooked fish and the brightest herb flavors while still doing most of the work ahead of time.
How can I make this soup creamier?

For a richer version, stir in 1/2 cup of heavy cream or full-fat coconut milk after removing from heat. Alternatively, blend 1-2 cups of the finished soup (before adding fish) and return it to the pot for a naturally thickened base that still maintains some texture.

Final Thoughts

This Fish Soup brings together simple ingredients to create something truly special. The combination of tender fish, hearty vegetables, and bright herbs creates a bowl of comfort that feels sophisticated without requiring advanced cooking skills. Whether you’re cooking for family on a busy weeknight or looking to impress dinner guests, this versatile recipe delivers outstanding flavor with minimal effort. Give it a try next time you’re craving something satisfying yet light!

Simple Fish Soup Recipe

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Author: Lisa
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 8 servings 1x
Category: Main-course
Method: Stovetop
Cuisine: American

Print Recipe

Description

A warm and hearty fish soup that combines flavorful roasted red bell peppers, fire-roasted tomatoes, creamy butter beans, and tender chunks of tilapia. This budget-friendly soup is perfect for a comforting family meal with just the right balance of spices and fresh herbs to elevate its taste.

Instructions

Prepare Ingredients
Gather all ingredients required for the recipe. Defrost the frozen tilapia filets according to package instructions — this can be done overnight in the refrigerator or quickly in cold water.
Sauté Vegetables
Dice the onion, chop the cabbage, and mince the garlic. Heat a large pot over medium heat and add olive oil. Add the onion, cabbage, garlic, salt, pepper, red pepper flakes, cumin, and bay leaf. Sauté the vegetables for 5-8 minutes until softened and glossy.
Build the Soup Base
Add the fire-roasted diced tomatoes, crushed tomatoes, diced roasted red bell peppers, and butter beans. Stir to combine.
Simmer the Soup
Pour in the water and bring the mixture up to a simmer. Let the soup cook for 10-15 minutes, allowing the vegetables to soften and all flavors to meld together.
Cook the Fish
Slice the tilapia filets into 1-inch cubes. Add the tilapia to the simmering soup and let it cook for 5 minutes. The fish will turn perfectly white and firm without being overcooked.
Finalize and Serve
Remove the soup from the heat. Stir in the fresh parsley, cilantro, and lime juice. Adjust the seasoning by adding more salt and pepper, if needed. Serve the soup hot and enjoy!

Notes

For convenience and enhanced flavor, jarred roasted red bell peppers are a great option, as they eliminate the need for roasting fresh peppers at home.
Tilapia is a budget-friendly fish option, but you can substitute it with other mild white fish such as cod or catfish.
Leftover tilapia from a large bag can be saved for other dishes, making this soup even more economical.