Classic Fish Soup

soup feature picture


This healthy and simple fish soup recipe is great for any season.

And if you happen to suffer from seafood allergies or are lactose intolerant, this can be a smart alternative to seafood chowder.

It’s easy to make and ready in 20 minutes!



♦ 2 tablespoons vegetable oil

♦ 1 onion

♦ 2 carrots

♦ 2 celery stalks, leaves included

♦ 1 large Russet potato

♦ 6 cups of water

♦ 2 large frozen boneless haddock fillets, 0.6 kg (cod, sole or halibut will do too)

♦ 2 Knorr® homestyle vegetable stock packages

♦ Salt & pepper to taste

♦ 1/2 lemon (optional)



cut ingredients


♦ Cut vegetables

♦ Heat oil

♦ Add onion and cook until translucent

♦ Add water

♦ Add vegetable stock

♦ Add frozen fish, whole (no need to cut into pieces, it will break apart on it’s own once cooked)


fish in water


♦ Add vegetables

♦ Bring to a boil

♦ Reduce heat


vegetables in water


♦ Stir and simmer for 20 minutes or until fish and potatoes are cooked

♦ Add salt and pepper

♦ Add fresh lemon juice before serving (optional)


soup bowl with logosoup in spoon


Serve with warm biscuits or garlic bread.



Fish Soup

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