A bowl of fish soup feels like pure comfort — light yet full of flavor, simple but deeply satisfying. It’s the kind of meal that makes the kitchen smell like home. With tender fish, fresh vegetables, and a touch of spice, this recipe turns everyday ingredients into something warm and memorable. Perfect for a cozy evening or a laid-back dinner with friends.
Ingredients
1½ to 1¾ pounds mixed freshwater fish (such as catfish, perch, or trout)
½ stalk leek, finely chopped
1 medium onion, diced
5–6 carrots, shredded
1 parsley root or a few parsley stems, grated
1 parsnip root, grated
2–3 cloves garlic, minced
2 tablespoons olive or sunflower oil
3 bay leaves
10 black peppercorns
1 teaspoon garlic granules or powder
Salt, to taste
Optional Homemade Seasoning Mix
1 teaspoon salt
½ teaspoon all-purpose seasoning
½ teaspoon sweet paprika
¼ teaspoon hot paprika
¼ teaspoon onion powder
¼ teaspoon garlic powder
1 teaspoon all-purpose flour
Instructions:
Add fish to a large pot, cover with water, and bring to a gentle boil. Simmer for 15–20 minutes, just until tender.
Take the fish out, strain the broth, and carefully remove all bones. Keep both the fish and broth for later.
In a clean pot, heat oil over medium heat. Add leek, onion, and garlic; cook 3–4 minutes. Add the shredded carrots, parsley root, and parsnip, and cook another 5 minutes.
Return the fish to the pot. Mix the broth with the seasoning (store-bought or homemade) and pour it over. Add bay leaves, peppercorns, and garlic granules.
Bring to a light boil, then simmer for 15 minutes. Taste and adjust the salt.
Remove bay leaves, sprinkle with chopped parsley, and serve hot with bread.
