My Mediterranean Fish Soup recipe is a warming, flavorful bowl of soup that is perfect for the cold weather. This hearty soup will warm you up from the inside out and leave you feeling satisfied.
As the seasons change and it starts to get colder outside, my Greek Halibut Soup recipe really hits the spot.
This soup cooks quickly on the stove-top and is served with fresh herbs like cilantro, parsley, dill along with green onions and lime wedges for a final burst of zesty citrus.
It is a delicious and nutritious bowl of soup, and I like to add crusty bread to soak up all of that delicious broth.
Halibut is my favorite seafood to use in this soup but you can use any moderately firm fish like sea bass, cod or red snapper.
This soup is full of flavors from the spices, fresh vegetables including zucchini noodles, fresh halibut and diced tomatoes. You will love this healthy, filling soup that will warm you up.
If you like this fish soup you should also check out his Black Sea Bass, Baked Lemon Cod, Mediterranean Salmon, Air Fryer Cod or these Mediterranean Tuna Patties.
Recipe Ingredients You’ll Need
- Vegetables: A combination of carrot, celery, red bell pepper, red onion and garlic form the base of this Mediterranean soup. I then add some spiralized zucchini to the soup just before serving which adds great crunch and texture to the soup.
- Spices: Crushed red pepper flakes, cayenne pepper and paprika add spice to the soup. If there is a spice you don’t enjoy then leave it out.
- Herbs: Dried oregano and bay leaves are added to the soup for depth of flavor. For added freshness, further fresh herbs are added as garnish at the end of the cook, just before serving.
- Tomatoes: I use a can of fire roasted diced tomatoes as they have great flavor, along with some tomato paste to add depth of tomato flavor to the soup.
- Broth: 4 cups of vegetable broth are added to the soup. You could also use other light broths like a fish or chicken broth.
- Fish: I have used fresh halibut fillets, cut into 1 1/2 inch chunks, for this soup. You can substitute with other firm white fish like cod, red snapper or sea bass.
- Lime: I add the juice of 1/2 a lime to the soup. Then serve the soup with extra wedges of lime for anyone who wants to add more of a citrus burst to the soup.
For exact ingredient amounts and instructions, see the full recipe card below.
How to Make this Fish Soup
Step 1: Sauté Vegetables: In a large pot heat the olive oil over medium heat. Add the carrot, celery, red bell pepper, red onion and garlic.Sauté until the onion and bell pepper are soft, about 5 minutes.
Step 2: Add Spices: Add the crushed red pepper, cayenne red pepper, paprika, oregano and sauté for another minute. Stir in the tomato paste and continue to saute for another minute.
Step 3: Add Broth: Add the bay leaves, diced tomatoes and vegetable broth and simmer for 15 minutes.
Step 4: Add Fish and Cook: Add the halibut and cook for 5 minutes or until the fish is cooked through {do not overcook the fish}.
Step 5: Stir in Zoodles: Stir in the lime juice, zucchini noodles, parsley, cilantro, dill and green onions and serve with lime wedges.
Ways to Modify this Soup
- Beans: Add beans in to this soup like white beans or chickpeas.
- Fish: You can use any lighter white fish like cod, sea bass or tilapia.
- Spices: You can add other spices like curry, turmeric, za’atar or oregano.
- Vegetables: Other veggies that would be nice in this soup would be mushrooms, greens like spinach or kale or tomatoes.
- Herbs: Fresh herbs are such a great addition to this soup. Try adding fresh dill, fresh basil, fresh parsley or fresh mint.
Storage Tips
Once cooked and cooled, this soup can be stored in an airtight container in the fridge for up to 2 days.
To freeze this soup once cooked and cooled store in separate airtight containers in the freezer for up to 3 months. Defrost in the refrigerator overnight before warming up in a pot to piping hot.
Other Seafood Recipes
Seafood
Sheet Pan Mediterranean Cod
Seafood
Baked Cod with Lemon
Mediterranean
Quick and Easy Air Fryer Salmon Recipe
Mediterranean Fish Soup Recipe
Ingredients
- 2 teaspoons olive oil
- 1 carrot, diced
- 1 celery, diced
- 1/2 of a red bell pepper, seeds removed, diced
- 1/2 of a small red onion, diced
- 4 garlic cloves, minced
- 1/4 teaspoon crushed red pepper {optional for spice}
- 1/4 teaspoon cayenne pepper {optional for spice}
- 1/2 teaspoon Heinen’s paprika
- 1 teaspoon Heinen’s oregano
- 3 tablespoons tomato paste
- 2 bay leaves
- 1 – 15 ounce can of fire roasted diced tomatoes
- 4 cups vegetable broth
- 1 1/2 pounds fresh halibut fillets, cut into 1 1/2 inch chunks
- 1/2 of a lime, juiced
- 1 package of pre-spiralized zucchini
- Fresh cilantro for garnish
- Fresh parsley for garnish
- Fresh dill for garnish
- Green onions, chopped for garnish
- Lime wedges for serving
Instructions
- In a large pot heat the olive oil over medium heat. Add the carrot, celery, red bell pepper, red onion and garlic.Sauté until the onion and bell pepper are soft, about 5 minutes.
- Add the crushed red pepper, cayenne red pepper, paprika, oregano and saute for another minute. Stir in the tomato paste and continue to saute for another minute.
- Add the bay leaves, diced tomatoes and vegetable broth and simmer for 15 minutes.
- Add the halibut and cook for 5 minutes or until the fish is cooked through {do not overcook the fish}.
- Stir in the lime juice, zucchini noodles, parsley, cilantro, dill and green onions and serve with lime wedges.
