Mediterranean Fish Soup
A vibrant Mediterranean fish soup bursting with flavors from tomatoes, olives, and herbs, perfect for seafood lovers seeking a hearty, wholesome, and flavorful meal.
Ingredients
- 1 onion, chopped ⓘ
- 1/2 green bell pepper, chopped ⓘ
- 2 cloves garlic, minced ⓘ
- 1 (14.5 oz.) can stewed tomatoes ⓘ
- 2 (14 oz.) cans chicken broth ⓘ
- 2 1/2 oz. fresh mushrooms, sliced ⓘ
- 1/4 cup sliced black olives ⓘ
- 1/2 cup orange juice
- 1/2 cup dry white wine ⓘ
- 2 bay leaves ⓘ
- 1 teaspoon dried basil ⓘ
- 1/4 teaspoon fennel seed, crushed ⓘ
- 1/8 teaspoon black pepper ⓘ
- 1 to 2 pounds assorted fish (tilapia, mahi mahi, etc.) ⓘ
Instructions
- In a large pot, sauté chopped onion, green bell pepper, and minced garlic until softened.
- Add stewed tomatoes, chicken broth, sliced mushrooms, black olives, orange juice, white wine, bay leaves, dried basil, fennel seed, and black pepper.
- Bring to a boil, then reduce heat and simmer for about 20 minutes to develop flavors.
- Add the fish (or shrimp) to the soup and cook until the fish is opaque and cooked through, about 5-10 minutes.
- Remove bay leaves before serving. Serve hot with crusty bread if desired.
Tips & Substitutions
For a heartier soup, you can add diced potatoes or zucchini. If you want to make it gluten-free, ensure the chicken broth is certified gluten-free. Feel free to substitute the assorted fish with shrimp or even tofu for a vegetarian option. Fresh herbs like parsley or dill can enhance the flavor as a garnish.
Serving Suggestions
Serve the Mediterranean Fish Soup hot with crusty bread for dipping. It pairs beautifully with a side of Lemon Asparagus Pilaf or a fresh salad like Olypian Greek Chicken Salad for a complete meal. A drizzle of olive oil on top before serving can add extra richness.
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 needed to regain its consistency. Avoid boiling to preserve the texture of the fish.
Nutrition & Diet Analysis (per serving)
Each serving of Mediterranean Fish Soup contains roughly 940 calories, with 23g protein, 153g carbohydrates, and 36g fat. It is an excellent source of dietary fiber (117% of the Daily Value), iron (79% of the Daily Value), and protein (46% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1027mg per serving (45% of the Daily Value).
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 soup?
Yes, you can use frozen fish, but make sure to thaw it before adding it to the soup. Cooking time may vary slightly, so check for doneness by ensuring the fish is opaque and flakes easily.
What type of wine should I use for this recipe?
A dry white wine such as Sauvignon Blanc or Pinot Grigio works best for this soup. Avoid sweet wines, as they can alter the flavor profile. If you prefer not to use wine, you can substitute with additional chicken broth or a splash of white vinegar.
Can I make this soup in advance?
Yes, you can make the soup in advance, but it's best to add the fish just before serving to prevent it from becoming tough. You can prepare the broth and vegetables a day ahead and store them. When ready to serve, bring it to a simmer and add the fish.
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).