Mediterranean fish soup is a flavorful tomato-based soup made with salmon, white fish, potatoes, vegetables, olives, and capers. This quick version uses everyday ingredients and comes together easily for a weeknight dinner, while fresh dill oil adds a bright finish.
A Quick Fish Soup for a Weeknight
I’m a big fan of tomato-based soups, and this is a quicker version of a Mediterranean-style seafood soup. I use broth made from stock cubes, which makes the recipe easy to put together on a weeknight. Despite being quick and practical, the soup has plenty of flavor, and I’ve also served it to guests.
At the same time, the soup has plenty of flavor. Tomatoes, garlic, white wine, olives, and capers give the broth plenty of character, while the potatoes and vegetables make it a satisfying meal. I’ve also served this soup to guests, and it works just as well for a more relaxed dinner with friends.
A Mediterranean-Style Fish Soup
This isn’t a traditional Mediterranean seafood soup, but it takes inspiration from Mediterranean flavors. The tomatoes, olives, capers, garlic, and white wine give the broth plenty of flavor, while the vegetables and fish turn it into a satisfying meal. There are quite a few ingredients, but the preparation is straightforward, and everything cooks in one pot.
The fish is added near the end, so it only needs a few minutes to cook. This keeps the salmon and white fish tender and means the soup comes together fairly quickly once the vegetables are chopped.
I usually vary the fish depending on what is fresh and available. Salmon and a firm white fish make a good combination, but you can use different types of white fish, such as cod, haddock, pollock, perch, or zander.
Serve with the Dill Oil
The dill oil is quick and easy to prepare and adds a fresh finish to the soup. Fresh dill is briefly blanched and then blended with rapeseed oil, a little salt, a pinch of sugar, and lemon juice. Find the recipe for the Dill oil here.
For this soup too, I like to leave the dill oil slightly textured rather than straining it completely. Spoon some over each serving and pass the extra at the table.
You can also prepare the dill oil ahead of time. If you prefer a smooth, clear oil, simply strain it through a fine-mesh sieve after blending. See my Dill Oil recipe for the full instructions.
What to Serve with Mediterranean Fish Soup
A good loaf of bread is all you really need alongside this soup. My No-Knead Dutch Oven Bread. It is a great choice when you have time to make a loaf, while Bread Rolls are handy when you want something quicker.
The bread is particularly good for soaking up the tomato broth, so it makes a simple addition to the meal.
If you prefer a more traditional fish soup, try my Finnish Salmon Soup (Lohikeitto). It is quite different from this tomato-based version, with potatoes, salmon, cream, and plenty of dill.
This Mediterranean-style fish soup is an easy way to get a flavorful fish dinner on the table without complicated preparation. With readily available fish, stock cubes, and everyday vegetables, it works well for a weeknight meal but is also good enough to serve to guests.
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Salmon and White Fish Soup with Dill Oil
Equipment
- Large saucepan or soup pot
- Cutting board
- Chef’s knife
- Wooden spoon or spatula
- Measuring cups and spoons
- Ladle
Ingredients
- 300 g (10½ oz) salmon fillet cut into bite-sized pieces
- 300 g (10½ oz) white fish fillet cut into bite-sized pieces
- 500 g (1.1 lb) potatoes peeled and cut into chunks
- 2 medium carrots sliced
- 1 red bell pepper chopped
- 1 leek sliced
- 2 celery stalks chopped
- 2 garlic cloves finely chopped
- 800 g 2 cans (28 oz) crushed tomatoes
- 2 tbsp tomato purée
- 1 liter (4¼ cups) fish or vegetable stock
- 1 dl (⅓ cup + 1 tbsp) dry white wine
- 1-2 tbsp white wine vinegar
- 75 g (2½ oz) pitted black olives 2½ oz
- 2 tablespoons small capers drained
- Salt and black pepper to taste
- 2 tbsp fresh lemon juice
- Fresh dill for serving
- Dill oil for serving
- Olive oil for cooking
Instructions
- Heat a little olive oil in a large saucepan. Add the leek, carrots, celery, potatoes, and red bell pepper. Cook over medium heat for 5–7 minutes, until the vegetables begin to soften.
- Add the garlic and tomato purée. Cook for about 1 minute, stirring.
- Add the white wine and the white wine vinegar. Bring to a boil.
- Add the crushed tomatoes. Bring to a boil.
- Reduce the heat and simmer until the potatoes are almost tender, about 15–20 minutes.
- Add olives and capers. Season with salt and black pepper.
- Add the salmon and white fish and simmer gently until just cooked through, about 5 minutes, depending on the size of the pieces.
- Remove from the heat and stir in the lemon juice. Taste and adjust the seasoning if needed.
- Serve hot with fresh dill and a drizzle of dill oil (see notes).
Notes
- This recipe works with different firm white fish. Cod, haddock, pollock, perch, and zander are all good choices.
- Add the fish towards the end of cooking so it stays tender and doesn’t become overcooked.
- The capers and olives add saltiness, so taste the soup before adding too much salt.
- Adjust the amount of white wine vinegar and lemon juice to taste. They add acidity that balances the tomatoes and rich fish flavor.
- Add the lemon juice just before serving to keep its fresh flavor.
- The recipe for dill oil: https://cookingwithella.com/pan-fried-white-fish/
- The dill oil can be left slightly textured or strained until smooth and clear, depending on your preference.
