Silver Lake Fish Soup With Seashells
A hearty fish soup with seashell pasta, aromatic herbs, and a rich tomato broth, perfect for seafood lovers seeking comfort and flavor in every spoonful.
Ingredients
- 2 large onions, peeled and chopped ⓘ
- 3 to 4 garlic cloves, crushed ⓘ
- 6 Tbsp. olive or vegetable oil ⓘ
- 6 oz. can tomato paste ⓘ
- 10 cups vegetable bouillon or water with 8 chicken bouillon cubes
- 3 Tbsp. cooking sherry ⓘ
- 1 1/2 tsp. dried oregano ⓘ
- 2 small bay leaves ⓘ
- pepper to taste
- 3 Tbsp. dried parsley ⓘ
- 2 lb. white fish fillets, cut in bite-size pieces ⓘ
- 2 pinches dill weed ⓘ
- 1 cup pasta seashells ⓘ
Instructions
- Saute onions and garlic in oil in a large kettle over low heat for 5 minutes.
- Add tomato paste, vegetable bouillon, oregano, bay leaves, pepper, dill weed, and parsley. Bring to a boil.
- Lower the heat and add the fish fillets. Cook slowly, covered, until the fish is just fork-tender, about 10 minutes.
- Add sherry and seashell pasta. Cook over medium heat, uncovered, until the pasta is just tender, about 10 minutes.
- Remove from heat and serve.
Tips & Substitutions
For a richer flavor, consider adding a splash of white wine alongside the cooking sherry. If you don't have fresh dill, dried dill weed can work well in its place. You can substitute the white fish with any firm fish like cod or haddock. To make it heartier, add some chopped vegetables such as spinach or kale towards the end of cooking.
Serving Suggestions
Serve the soup hot, garnished with additional parsley for freshness. It pairs beautifully with crusty bread or a simple green salad. For a Mediterranean twist, consider serving it alongside a dish like Greek Boiled Shrimp or a light white wine to enhance the flavors.
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 microwaving, as it can overcook the fish and change its texture.
Nutrition & Diet Analysis (per serving)
Each serving of Silver Lake Fish Soup With Seashells contains roughly 1323 calories, with 42g protein, 190g carbohydrates, and 53g fat. It is an excellent source of iron (222% of the Daily Value), dietary fiber (168% of the Daily Value), and vitamin C (124% of the Daily Value). Note that it is relatively high in sodium, at 1678mg per serving (73% 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 fillets for this recipe?
Yes, frozen fish fillets can be used; just ensure they are fully thawed before adding them to the soup. This will help them cook evenly and retain their texture.
What can I do to thicken the soup?
If you'd like a thicker soup, consider adding a tablespoon of cornstarch mixed with a little water or a small amount of cream towards the end of cooking. Another option is to blend a portion of the soup and then stir it back in for added creaminess.
Is there a vegetarian option for this soup?
Yes, you can make this soup vegetarian by omitting the fish and using vegetable bouillon. Add more vegetables or even some beans for protein. You could also incorporate lentils or chickpeas for a heartier version.
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).