Fish Soup

Fish Soup
Yield: 1

Fish Soup

Fish Soup recipe

This is a recipe for Fish Soup that is simple, inexpensive, light, and delicious. It's a great way to use up leftover fish.

Prep Time 10 minutes
Cook Time 40 minutes
Additional Time 10 minutes
Total Time 1 hour


  • 1 ½ lb [0.7 kg] fish, cut into small pieces (see notes)
  • 2 tablespoons olive oil
  • Juice of one lemon
  • 2 garlic cloves, sliced
  • 1 large carrot , sliced
  • 1 cup diced potatoes
  • 1 cup diced squash , divided
  • ½ gallon [1 lt] of water , (or more, if needed)
  • 2 sprigs of coriander
  • 1 ½ teaspoon salt (or more, to taste)


    1. This soup is traditionally made with the head of a fish (for example, grouper or chillo) because it is the cheapest. If you don't want to use fish heads, use only fillets.
    2. If you're brave enough to make it with heads, use a few heads in step 1 and a fillet in step 2 so that pieces of fish remain in the soup.
    3. My mother did not strain the soup as instructed in step 1, but I dislike finding bones in it, so I deviate from mommy's recipe here.

Nutrition Information



Serving Size


Amount Per ServingCalories 336Total Fat 12gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 8gCholesterol 97mgSodium 939mgCarbohydrates 13gFiber 2gSugar 2gProtein 46g

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