Basque Fish Soup
A hearty Basque fish soup with tender fish chunks, rich tomato and wine base, fragrant herbs, perfect for a comforting and flavorful seafood meal.
Ingredients
Instructions
- Saute onion, celery, garlic, and butter in a large pan until tender.
- Stir in tomatoes, white wine, parsley, salt, pepper, and thyme. Cover and simmer for 30 minutes.
- Add fish fillets to the soup and simmer for 7 to 10 minutes until fish is opaque and flakes easily with a fork.
Tips & Substitutions
For a richer flavor, consider adding saffron or a dash of smoked paprika. If you don't have dry white wine, chicken or vegetable broth can be a good substitute. Fresh herbs can elevate the dish; try using fresh thyme instead of dried. Make sure to use firm white fish like cod or haddock that will hold up well during cooking.
Serving Suggestions
Serve this Basque Fish Soup with crusty bread to soak up the delicious broth. A side salad with vinaigrette complements the meal nicely. For a complete seafood experience, consider pairing it with Spicy Marinated Shrimp(Snack On This Refreshing Starter Or Serve As A Meal!) or a light pasta dish.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the soup on the stove over low heat, adding a splash of water or broth if it thickens too much. Avoid boiling to preserve the texture of the fish.
Nutrition & Diet Analysis (per serving)
Each serving of Basque Fish Soup contains roughly 329 calories, with 16g protein, 61g carbohydrates, and 4g fat. It is an excellent source of vitamin C (103% of the Daily Value), iron (75% of the Daily Value), and potassium (41% of the Daily Value). At about 329 calories per serving, it is a lighter, protein-rich choice.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen fish for this recipe?
Yes, you can use frozen fish fillets. Just ensure they are thawed before adding them to the soup. This will help them cook evenly and maintain a good texture. Adjust the cooking time slightly if using thicker fillets.
What type of fish is best for this soup?
Firm white fish like cod, haddock, or pollock works best for this recipe. These types of fish hold their shape well during cooking and flake nicely for a perfect texture in the soup.
Can I make this soup ahead of time?
Absolutely! You can prepare the soup up to the point of adding the fish and then refrigerate it. When you're ready to serve, reheat the soup and add the fish just before serving to ensure it stays tender and flaky.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).