Fish soup

Fish soup

Fish soup. It is a very popular recipe with a high nutritional and dietary value, it is a broth that can be taken alone or it can be the base for rice or fish preparations.

Nutritional information

Serving: 1 Serving

  • Calories- 8.0
  • Total Fat -0.3g
  • Saturated fat- 0.1g
  • Cholesterol- 1.5mg
  • Sodium- 20.6mg
  • Potassium- 23.2mg
  • Total carbohydrates- 0.6g
  • Dietary fiber- 0.1g
  • Sugars- 0.1g
  • Protein – 0.7g

% Daily value:

  • Vitamin C -1.70%
  • Calcium – 0.90%
  • Iron – 0.30%


To prepare this recipe you need 8 cups of water, 1/2 teaspoon of salt, 1 onion, cut into quarters, 3 sprigs of coriander, 2 cloves of garlic, peeled and cut into slices, 1 carrot, pumpkin, chayotes, peeled and cut into cubes, 1 large potato, peeled and diced, 1 lb of white fish (eg, cod, tilapia, meager), 3 tablespoons of olive oil, and 2 lemons.

Preparation mode

In a 5-quart saucepan, bring the water and salt to a boil over medium-high to high heat. Meanwhile, cut the vegetables. Clean the fish and cut it into 2-inch-wide pieces. Once the water boils, add the onion, garlic, carrot, potato, fish, and olive oil to the pot. Squeeze the juice from one lemon and add it to the soup. Lower the heat to medium to low and simmer for 20 minutes, uncovered. Turn off the heat, cover the soup and wait 5 minutes. Serve hot.

Preparation time

45 MIN.


Fish broth, like all broths, is very restorative. You can use it to give more flavor to fish rice, stews such as marmitako or baked fish. Fish broth can be frozen, so you can make a lot of it and then keep it for later use. If you want it to be more consistent, you can always make a good fish soup instead of a fish broth.


Leave a Comment