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Mediterranean Fish Soup Recipe

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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. It’s a great addition to your weeknight meal-plan but is also great for holiday entertaining.

Mediterranean Fish Soup in a dutch oven.

MEDITERRANEAN FISH SOUP RECIPE 

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.

Mediterranean Fish Soup ingredients.

INGREDIENTS TO MAKE MEDITERRANEAN FISH SOUP

OIL: I always use extra virgin olive oil for flavor, but you can substitute with any other light flavored oil.

VEGETABLES: A combination of carrot, celery, red bell pepper, red onion and garlic form the base of this Mediterranean soup. I then add some Heinen’s 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 Heinen’s fire roasted diced tomatoes as they have great flavor, along with some Heinen’s 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. You could also substitute with lemon.

Mediterranean Fish Soup in white bowl.

HOW TO MAKE MEDITERRANEAN FISH SOUP

SAUTE THE VEGGIES. Place a large pot on the stove, over a medium heat and heat the olive oil.

When the oil is hot, add the carrot, celery, red bell pepper, red onion and garlic and sauté until the onion and bell pepper have softened which will take around 5 minutes.

ADD THE FLAVOR. Next add the crushed red pepper flakes, cayenne red pepper, paprika, oregano and saute for another minute. Stir in the tomato paste and continue to saute for another minute.

Now add the bay leaves, diced tomatoes and vegetable broth and simmer for 15 minutes.

COOK THE FISH: Add the halibut to the soup and cook for 5 minutes or until the fish is cooked through.

Take care at this point not to overcook the fish!

FINISH THE SOUP: When ready to serve, stir in the lime juice, zucchini noodles, parsley, cilantro, dill and green onions and serve with lime wedges.

Mediterranean Fish Soup recipe with noodles.

IS FISH SOUP HEALTHY?

This fish soup is healthy as it is a tomato and vegetable broth based soup, containing fish which is a high quality protein, along with a variety of nutrient rich vegetables. This is also a great low carb meal option for anyone following a low carb diet.

RECIPE HINTS & TIPS

  • SEASONING: Always check the seasoning of the soup before serving. I have added cayenne pepper, but no salt as the fish will provide a salty flavor to the soup.
  • FRESH HERBS: The parsley, cilantro and dill added as a garnish at the end of the cook, add a great burst of fresh herb flavor to the soup.
  • GLUTEN FREE: Use a gluten free vegetable broth if serving to celiacs or anyone following a gluten free diet.
  • HOW TO STORE IN THE FRIDGE: Once cooked and cooled, this soup can be stored in an airtight container in the fridge for up to 2 days.
  • HOW TO STORE IN THE FREEZER: 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.

Mediterranean Fish Soup with logo.

OTHER SOUP RECIPES YOU MIGHT LIKE

CHICKEN & POTATO SOUP

LEBANESE LENTIL SOUP

MOROCCAN CARROT RED LENTIL SOUP

LEMON LENTIL SOUP

LENTIL SWEET POTATO SOUP

HOMEMADE MINESTRONE SOUP

Mediterranean Fish Soup Recipe

Yield: 4-6
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Ingredients

  • 2 tsps. Heinen's 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 tbsps. tomato paste
  • 2 Heinen's bay leaves
  • 1 - 15 ounce can of fire roasted diced tomatoes
  • 4 cups Heinen's 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 Heinen's 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.

Today’s recipe is sponsored by Heinen’s. As always, opinions are 100% my own. 

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