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Fish Soup

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2 stalks celery finely diced
2 cups root vegetable finely diced (turnip, carrot, sweet potato, sunchoke, celeriac)
1 shallot finely diced
4 cups fish broth
to taste salt & pepper
1/4 tsp tumeric
1/8 tsp paprika (or old bay spice: lemon & herb)
1 bay leaf
1/8 tsp celery seed (or old bay spice: lemon & herb)
1 garlic clove minced
1 cup sweet peas organic, fresh or frozen
2 cups spinach baby spinach preferred
2 cups kale baby kale preferred
2-3 Tbs lemon juice juice of half organic lemon
10 oz trout 2-3 oz per person
1 Tb parsley minced, fresh (optional)

Fish Soup

Soothing, filling and packed with nutritious flavours

This soup has healthy fats, minerals and vitamins - and it tastes light and refreshing. The cooking times preserve the flavour and freshness of the ingredients.

  • 40
  • Serves 4
  • Easy


This soup recipe is adapted from Soothing Salmon Soup in The Mood Foodie Guide by Patricia Muzzi.

I recommend using Pacific salmon, Arctic Char or Trout (same fish-family, different habitats). For information about purchasing sustainably source seafood, visit SeaChoice.org.

Photo Credit: Foodies Feed

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Finely dice vegetables: celery, shallot, root vegetables. In a large stock pot, sauté for 5-7 minutes over medium-high heat.


Add 2 cups of water, spices and bay leaf. Bring to a boil, cover and reduce to a simmer for 15 minutes. Vegetables should be soft and liquid should not have boiled off.


Add 4 cups of stock, minced garlic and peas to the broth. Return to a boil, then let simmer 5 minutes. Remove from heat. Fold in fresh greens. Squeeze in lemon juice.



While the vegetables are simmering, place fish skin side down in an oven-safe skillet. Broil under high heat for 8 minutes. Turn off the heat but leave the oven door closed. Let rest for 2 minutes.


1-2 cups per serving. Top with grilled salmon and minced flat leaf parsley (optional).


My name is Brooke and I love to cook, hence the nickname. I am passionate about eating for pleasure and nutrition, making jam, and Pilates.

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