19 Creamy Fish Soup Recipes with Fresh Herbs

Nothing warms the soul—or fills the belly—quite like a bowl of creamy fish soup, especially when it’s brightened with fresh herbs. Whether you’re craving a quick weeknight dinner, a seasonal favorite, or just some cozy comfort food, we’ve rounded up 19 irresistible recipes that are sure to delight. From rich chowders to light broths, these soups are packed with flavor and ready to impress. Dive in!

Classic New England Fish Chowder

Zesty mornings call for comforting bowls, and nothing says comfort like a steaming bowl of Classic New England Fish Chowder. I remember my first taste of this creamy, hearty chowder during a chilly autumn visit to Maine, and it’s been a staple in my kitchen ever since. Whether it’s the simplicity of its ingredients or the depth of its flavors, this chowder never fails to warm the soul.

Ingredients

• 2 tbsp unsalted butter (or olive oil for a lighter version)
• 1 medium onion, diced (about 1 cup)
• 2 medium potatoes, peeled and diced into 1/2-inch cubes (about 2 cups)
• 2 cups water
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 1 lb fresh cod fillets, cut into 1-inch pieces (or haddock for a traditional touch)
• 2 cups whole milk (for creamier chowder, use half-and-half)
• 1/2 cup heavy cream
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions

1. In a large pot over medium heat, melt the butter until it’s just beginning to foam, about 1 minute.
2. Add the diced onion to the pot, stirring occasionally, until translucent, about 5 minutes. Tip: Don’t let the onions brown; lower the heat if necessary.
3. Stir in the diced potatoes, water, salt, and pepper. Bring to a boil, then reduce heat to simmer until potatoes are tender, about 10 minutes. Tip: A fork should easily pierce the potatoes when they’re ready.
4. Gently add the cod pieces to the pot, ensuring they’re submerged in the liquid. Simmer until the fish is opaque and flakes easily, about 5 minutes. Tip: Avoid stirring too vigorously to keep the fish intact.
5. Pour in the milk and heavy cream, stirring gently to combine. Heat through until the chowder is hot but not boiling, about 3 minutes. Tip: Boiling can cause the dairy to separate.
6. Remove from heat and let the chowder sit for 5 minutes to thicken slightly before serving.

Perfectly creamy with tender chunks of fish and potatoes, this chowder is a testament to simplicity done right. Serve it with a sprinkle of fresh parsley and crusty bread on the side for dipping into its rich, comforting broth.

Spicy Thai Fish Soup with Lemongrass

Sometimes, all I crave is a bowl of something that warms the soul and tingles the taste buds, and this Spicy Thai Fish Soup with Lemongrass hits the spot every time. It’s a dish that reminds me of my first trip to Thailand, where the bold flavors and aromatic herbs captivated my senses.

Ingredients

• 1 tbsp coconut oil (or any neutral oil)
• 2 stalks lemongrass, bruised and cut into 2-inch pieces
• 1-inch piece ginger, thinly sliced
• 2 cloves garlic, minced
• 1 tbsp red curry paste (adjust to taste)
• 4 cups fish stock
• 1 can (13.5 oz) coconut milk
• 1 lb white fish fillets, cut into chunks (like cod or halibut)
• 1 tbsp fish sauce
• 1 tsp sugar
• 1 cup cherry tomatoes, halved
• 1/2 cup cilantro, chopped (for garnish)
• 1 lime, cut into wedges (for serving)

Instructions

1. Heat coconut oil in a large pot over medium heat until shimmering.
2. Add lemongrass, ginger, and garlic, sautéing for 2 minutes until fragrant.
3. Stir in red curry paste and cook for another minute to release its flavors.
4. Pour in fish stock and coconut milk, bringing the mixture to a gentle boil.
5. Reduce heat to low, add fish fillets, and simmer for 5 minutes until the fish is just cooked through.
6. Season with fish sauce and sugar, stirring gently to combine.
7. Add cherry tomatoes and cook for an additional 2 minutes until they start to soften.
8. Remove from heat and discard the lemongrass stalks before serving.
9. Garnish with cilantro and serve with lime wedges on the side.

Just like that, you’ve got a soup that’s bursting with layers of flavor—spicy, tangy, and slightly sweet. The fish is tender, the broth is creamy, and the fresh herbs add a bright finish. Try serving it over steamed jasmine rice for a heartier meal.

Creamy Salmon and Potato Soup

Finally, a soup that combines the heartiness of potatoes with the luxuriousness of salmon, all in one creamy bowl. I remember the first time I tried making this at home; it was a chilly evening, and I wanted something that felt like a hug in a bowl. This recipe is my go-to for those days when only comfort food will do.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 medium onion, diced (about 1 cup)
• 2 cloves garlic, minced
• 3 cups potatoes, peeled and cubed (about 1.5 lbs)
• 4 cups chicken broth (low sodium preferred)
• 1 cup heavy cream (can substitute with half-and-half for a lighter version)
• 1 lb salmon fillet, skin removed and cut into chunks
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (adjust to taste)
• 2 tbsp fresh dill, chopped (plus more for garnish)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add diced onion and sauté until translucent, about 5 minutes, stirring occasionally.
3. Stir in minced garlic and cook for another 30 seconds until fragrant.
4. Add cubed potatoes and chicken broth to the pot. Bring to a boil, then reduce heat to simmer. Cover and cook for 15 minutes, or until potatoes are fork-tender.
5. Using a potato masher, lightly mash some of the potatoes to thicken the soup, leaving some chunks for texture.
6. Stir in heavy cream, salt, and pepper. Bring the soup back to a gentle simmer.
7. Add salmon chunks and fresh dill. Cook for 5-7 minutes, or until salmon is cooked through and flakes easily with a fork.
8. Remove from heat and let sit for 2 minutes before serving.

Ladle this creamy salmon and potato soup into bowls and garnish with extra dill for a pop of color. The soup is rich and velvety, with the salmon adding a beautiful depth of flavor. Serve it with a slice of crusty bread to soak up every last drop.

Mediterranean Fish Soup with Tomatoes and Fennel

Over the years, I’ve found that there’s something incredibly comforting about a bowl of Mediterranean fish soup, especially when it’s brimming with ripe tomatoes and aromatic fennel. It’s a dish that reminds me of sunny afternoons by the sea, and I love how the flavors meld together to create something truly special.

Ingredients

• 1 lb white fish fillets, cut into chunks (cod or halibut work great)
• 2 tbsp olive oil (or any neutral oil)
• 1 large fennel bulb, thinly sliced (save the fronds for garnish)
• 3 garlic cloves, minced
• 1 can (28 oz) crushed tomatoes
• 4 cups fish or vegetable stock (homemade if possible)
• 1 tsp dried oregano
• Salt and pepper (adjust to taste)
• 1/2 cup fresh parsley, chopped (for garnish)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the sliced fennel and sauté for about 5 minutes, until it starts to soften.
3. Stir in the minced garlic and cook for another minute, until fragrant.
4. Pour in the crushed tomatoes and stock, then add the dried oregano. Bring to a simmer.
5. Season with salt and pepper, then let the soup simmer for 20 minutes to allow the flavors to meld.
6. Gently add the fish chunks to the pot and cook for about 5 minutes, or until the fish is just cooked through.
7. Taste and adjust the seasoning if necessary.
8. Ladle the soup into bowls and garnish with chopped parsley and fennel fronds.

Combining the tender fish with the bright tomatoes and anise-like fennel creates a soup that’s both light and deeply flavorful. Serve it with a slice of crusty bread to soak up every last drop, or over a bed of couscous for a heartier meal.

Portuguese Caldeirada Fish Stew

Remember the first time I stumbled upon Caldeirada at a tiny seaside restaurant in Lisbon? It was love at first bite. This Portuguese fish stew, brimming with the freshest catch and a melody of flavors, has been a staple in my kitchen ever since, especially on those chilly evenings when only a hearty stew will do.

Ingredients

• 2 tbsp olive oil (or any neutral oil)
• 1 large onion, thinly sliced
• 4 garlic cloves, minced
• 1 red bell pepper, sliced
• 1 lb potatoes, peeled and cut into 1/2-inch slices
• 1 cup white wine
• 1 can (14.5 oz) diced tomatoes
• 1 lb mixed firm white fish fillets (like cod or halibut), cut into chunks
• 1/2 lb shrimp, peeled and deveined
• 1/4 cup fresh parsley, chopped
• Salt and pepper, to taste

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing until soft, about 5 minutes.
2. Add the red bell pepper and potatoes, cooking for another 5 minutes until they start to soften.
3. Pour in the white wine, letting it simmer for 2 minutes to reduce slightly.
4. Stir in the diced tomatoes and bring the mixture to a gentle boil. Reduce heat to low, cover, and simmer for 15 minutes, or until potatoes are tender.
5. Season the fish and shrimp with salt and pepper, then add them to the pot. Cover and cook for 5-7 minutes, until the fish flakes easily and shrimp are pink.
6. Sprinkle with fresh parsley before serving.

Here’s how it turns out: the broth is rich and slightly tangy from the tomatoes and wine, perfectly complementing the tender fish and shrimp. Serve it with a crusty bread to soak up every last drop, or over a bed of steamed rice for a more filling meal.

French Bouillabaisse with Saffron

Craving something that transports you straight to the sunny coasts of Marseille? I’ve got just the thing—a steaming bowl of French Bouillabaisse with Saffron. This dish is my go-to when I want to impress guests or simply treat myself to a luxurious meal that’s surprisingly straightforward to make.

Ingredients

• 2 tbsp olive oil (or any neutral oil)
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 fennel bulb, thinly sliced
• 1 pinch saffron threads (soak in 2 tbsp warm water to release flavor)
• 1 lb mixed seafood (like cod, mussels, and shrimp)
• 4 cups fish stock (homemade or store-bought)
• 1 cup tomatoes, diced (canned works too)
• Salt and pepper (adjust to taste)
• 1 baguette, sliced and toasted (for serving)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add onion, garlic, and fennel, sautéing until soft, about 5 minutes.
3. Stir in the saffron with its soaking water, letting the aroma bloom for 1 minute.
4. Pour in the fish stock and tomatoes, bringing the mixture to a gentle boil.
5. Reduce heat to low, simmering uncovered for 20 minutes to meld flavors.
6. Season the seafood with salt and pepper, then add to the pot, cooking until just done—about 5 minutes for the shrimp and mussels, 8 minutes for the cod.
7. Tip: Don’t overcrowd the pot; cook seafood in batches if necessary.
8. Serve hot with toasted baguette slices on the side for dipping.
9. Tip: A dollop of rouille on the bread elevates the dish.
10. Tip: Let the bouillabaisse sit for 5 minutes off the heat before serving to enhance flavors.

Mouthwatering and aromatic, this bouillabaisse is a symphony of flavors with the saffron playing the lead. The broth is rich and slightly sweet, perfectly complementing the tender seafood. For an extra touch, garnish with fresh parsley and a drizzle of olive oil.

Creamy Cod and Corn Chowder

Last week, I found myself craving something hearty yet light, a dish that could bridge the gap between the lingering chill of spring and the warmth of summer. That’s when I decided to whip up this creamy cod and corn chowder, a recipe that’s become a staple in my kitchen for its simplicity and depth of flavor.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 cups fresh corn kernels (frozen works too, but fresh is best)
• 1 lb cod fillets, cut into chunks
• 4 cups chicken broth (vegetable broth for a pescatarian option)
• 1 cup heavy cream (half-and-half for a lighter version)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper
• 2 tbsp fresh parsley, chopped (for garnish)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add diced onion and sauté until translucent, about 5 minutes, stirring occasionally.
3. Stir in minced garlic and cook for another 30 seconds until fragrant.
4. Add corn kernels and cook for 3 minutes, allowing them to slightly caramelize.
5. Pour in chicken broth and bring to a simmer. Let it cook for 10 minutes to meld flavors.
6. Gently add cod chunks to the pot. Cook for 5 minutes or until the fish is opaque and flakes easily.
7. Reduce heat to low. Stir in heavy cream, salt, and pepper. Heat through but do not boil.
8. Garnish with fresh parsley before serving.

Just like that, you’ve got a chowder that’s creamy with a sweet crunch from the corn and tender bites of cod. Serve it with a slice of crusty bread for dipping, or for a bit of crunch, top with some crispy bacon bits.

Vietnamese Catfish Soup with Dill

Having spent countless evenings trying to perfect the art of Vietnamese cooking, I’ve come to realize that the secret to a memorable meal lies in the simplicity and freshness of its ingredients. Today, I’m sharing a recipe that’s close to my heart, a dish that brings back memories of rainy afternoons in Hanoi.

Ingredients

• 1 lb catfish fillets, cut into chunks (fresh is best for flavor)
• 4 cups chicken broth (homemade adds depth)
• 1 cup chopped dill (packed, for that herby punch)
• 2 tbsp fish sauce (adjust to taste)
• 1 tbsp vegetable oil (or any neutral oil)
• 1 onion, thinly sliced (yellow for sweetness)
• 3 cloves garlic, minced (freshly minced releases more flavor)
• 1 tsp sugar (balances the saltiness)
• 1/2 tsp black pepper (freshly ground preferred)

Instructions

1. Heat the vegetable oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add the sliced onion and minced garlic, sautéing until fragrant and the onion turns translucent, roughly 3 minutes.
3. Pour in the chicken broth, bringing it to a gentle boil before reducing the heat to a simmer.
4. Season the broth with fish sauce, sugar, and black pepper, stirring well to combine.
5. Gently add the catfish chunks to the pot, ensuring they’re submerged in the broth.
6. Simmer the soup for about 10 minutes, or until the catfish is cooked through and flakes easily with a fork.
7. Stir in the chopped dill just before turning off the heat, allowing the residual warmth to soften its flavor.

You’ll love the tender flakes of catfish swimming in a fragrant, dill-infused broth that’s both light and comforting. Serve it with a side of steamed rice or enjoy it as is for a low-carb option.

Smoked Haddock and Leek Soup

Diving into the heart of comfort food, I stumbled upon this smoked haddock and leek soup during a chilly evening when all I craved was something to warm my soul. It’s a dish that reminds me of my grandmother’s kitchen, where simplicity met flavor in the most delightful way.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 2 leeks, cleaned and sliced (white and light green parts only)
• 1 lb smoked haddock, skin removed and cut into chunks
• 4 cups chicken stock (homemade or store-bought)
• 1 cup heavy cream (adjust to taste)
• 2 medium potatoes, peeled and diced
• Salt and pepper (adjust to taste)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the sliced leeks and sauté for about 5 minutes, until they start to soften. Tip: Don’t let them brown; you’re aiming for translucency.
3. Stir in the diced potatoes and cook for another 2 minutes, mixing well with the leeks.
4. Pour in the chicken stock and bring the mixture to a boil. Then, reduce the heat to a simmer and cook for 15 minutes, or until the potatoes are tender.
5. Gently add the smoked haddock chunks to the pot. Simmer for 5 minutes, just until the fish is cooked through. Tip: Overcooking the fish will make it tough.
6. Stir in the heavy cream and season with salt and pepper to taste. Heat through for another 2 minutes. Tip: For a lighter version, you can substitute half-and-half for the heavy cream.

Now, this soup is a creamy, comforting bowl of goodness with the smoky flavor of the haddock shining through. Serve it with a slice of crusty bread for dipping, or for an extra touch of luxury, top with a sprinkle of fresh dill.

Spanish Zarzuela Fish Soup

Perfect for those chilly evenings when you’re craving something warm and comforting, Spanish Zarzuela Fish Soup is a vibrant, flavorful dish that brings the essence of the Mediterranean right to your table. I remember the first time I tried it at a small seaside restaurant in Barcelona; the rich broth and tender seafood left me dreaming about it for weeks. Now, I make it at home whenever I need a little culinary escape.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 red bell pepper, diced
• 1 cup fish stock (homemade or store-bought)
• 1 cup crushed tomatoes
• 1/2 tsp saffron threads (soaked in 2 tbsp warm water)
• 1 lb mixed seafood (like shrimp, mussels, and white fish, adjust to taste)
• Salt and pepper (adjust to taste)
• 2 tbsp fresh parsley, chopped (for garnish)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add the onion and garlic, sautéing until soft and translucent, about 5 minutes.
3. Stir in the red bell pepper and cook for another 3 minutes, until slightly softened.
4. Pour in the fish stock and crushed tomatoes, bringing the mixture to a gentle boil.
5. Add the saffron along with its soaking water, stirring well to incorporate.
6. Reduce the heat to low and simmer for 10 minutes, allowing the flavors to meld.
7. Gently add the mixed seafood to the pot, covering and cooking until the mussels open and the shrimp turn pink, about 5-7 minutes.
8. Season with salt and pepper to taste, then sprinkle with fresh parsley before serving.

Zesty and brimming with the fresh flavors of the sea, this soup is a delight with crusty bread for dipping. For an extra touch of luxury, serve it with a drizzle of good-quality olive oil and a glass of crisp white wine.

Spicy Coconut Fish Soup with Lime

Goodness, have I got a treat for you today! This Spicy Coconut Fish Soup with Lime is my go-to when I’m craving something that’s both comforting and exciting. It’s a dish that reminds me of a breezy evening by the beach, where the flavors are as vibrant as the sunset.

Ingredients

• 1 tbsp coconut oil (or any neutral oil)
• 1 lb white fish fillets, cut into chunks (cod or halibut work great)
• 1 can (13.5 oz) coconut milk (full fat for creaminess)
• 2 cups fish or vegetable broth
• 1 tbsp red curry paste (adjust to taste)
• 1 lime, juiced (plus extra wedges for serving)
• 1 tbsp fish sauce (for that umami kick)
• 1 tsp sugar (balances the heat)
• 1 cup cherry tomatoes, halved (adds a sweet burst)
• Fresh cilantro for garnish (because we eat with our eyes first)

Instructions

1. Heat coconut oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the red curry paste and stir for 30 seconds to release its aromas.
3. Pour in the coconut milk and broth, stirring to combine. Bring to a gentle simmer.
4. Add the fish chunks, ensuring they’re submerged. Cook for 5 minutes, or until the fish is opaque and flakes easily.
5. Stir in the lime juice, fish sauce, and sugar. Taste and adjust seasoning if needed.
6. Add the cherry tomatoes and cook for another 2 minutes, just until they start to soften.
7. Remove from heat and garnish with fresh cilantro.

Silky coconut broth hugs each piece of tender fish, while the lime adds a zesty punch that cuts through the richness. Serve it with a side of steamed rice or crusty bread to soak up every last drop of that flavorful broth.

Greek Avgolemono Fish Soup

Last week, I found myself craving something both comforting and a bit exotic, which led me to whip up a batch of Greek Avgolemono Fish Soup. It’s a dish that reminds me of my grandmother’s kitchen, where the aroma of lemon and herbs always filled the air.

Ingredients

• 1 lb white fish fillets (like cod or haddock), cut into chunks
• 6 cups chicken broth (homemade or store-bought)
• 1/2 cup long-grain white rice
• 3 large eggs (room temperature for smoother blending)
• 1/3 cup fresh lemon juice (about 2 lemons, adjust to taste)
• 1 tbsp olive oil (or any neutral oil)
• Salt and pepper (to taste)
• Fresh dill or parsley for garnish (optional)

Instructions

1. In a large pot, heat the olive oil over medium heat until shimmering.
2. Add the fish chunks and lightly sauté for about 2 minutes, just until they start to turn opaque. Tip: Don’t overcook the fish here; it will finish cooking in the soup.
3. Pour in the chicken broth and bring the mixture to a gentle boil.
4. Stir in the rice, reduce the heat to low, and simmer for about 15 minutes, or until the rice is tender. Tip: Keep the lid on to prevent too much liquid from evaporating.
5. In a separate bowl, whisk the eggs and lemon juice together until frothy. Tip: Gradually temper the egg mixture by slowly adding a ladle of the hot broth to prevent curdling.
6. Remove the pot from heat and slowly stir the tempered egg mixture back into the soup, stirring constantly to create a smooth, creamy texture.
7. Season with salt and pepper to taste, and garnish with fresh dill or parsley if desired.

Perfectly balanced between the richness of the eggs and the brightness of the lemon, this soup is a delight. Serve it with a slice of crusty bread to soak up every last drop, or add a sprinkle of chili flakes for a little heat.

Creamy Trout and Mushroom Soup

Falling in love with a dish happens at the most unexpected times, and for me, it was during a chilly evening when I first tried making Creamy Trout and Mushroom Soup. The rich, comforting flavors instantly made it a staple in my kitchen, perfect for those days when you need a little warmth and luxury in a bowl.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 cup sliced mushrooms (cremini or button work great)
• 1/2 cup diced onions
• 2 cloves garlic, minced
• 1 lb trout fillets, skin removed and cut into chunks
• 4 cups chicken broth (vegetable broth for a lighter version)
• 1 cup heavy cream (adjust to taste)
• Salt and pepper (adjust to taste)
• 1 tbsp fresh dill, chopped (for garnish)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add mushrooms and onions, sautéing until the mushrooms are golden and onions are translucent, about 5 minutes. Tip: Don’t overcrowd the pan to ensure even cooking.
3. Stir in garlic and cook for another 30 seconds until fragrant.
4. Gently add trout chunks to the pot, cooking for 2 minutes on each side until just opaque. Tip: Handle the trout gently to keep it from breaking apart.
5. Pour in chicken broth, bringing the mixture to a simmer. Let it cook for 10 minutes to infuse the flavors.
6. Reduce heat to low and stir in heavy cream, warming through without boiling to prevent curdling. Tip: For a lighter soup, substitute half the cream with milk.
7. Season with salt and pepper to taste before serving.
8. Garnish with fresh dill for a pop of color and freshness.

What makes this soup truly special is the velvety texture that hugs each spoonful, with the earthy mushrooms and delicate trout creating a harmony of flavors. Serve it with a crusty bread to soak up every last drop, or add a squeeze of lemon for a bright finish.

Indonesian Ikan Kuah Kuning Fish Soup

Last week, I stumbled upon a recipe that took me back to my trip to Bali, where the flavors are as vibrant as the landscapes. It’s a dish that’s both comforting and exotic, perfect for those days when you’re craving something different yet familiar. Here’s how I make Indonesian Ikan Kuah Kuning Fish Soup, a recipe that’s become a staple in my kitchen.

Ingredients

• 1 lb white fish fillets (like snapper or cod), cut into chunks
• 4 cups water (for a richer flavor, use fish stock)
• 2 tbsp coconut oil (or any neutral oil)
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 inch ginger, grated
• 1 lemongrass stalk, bruised
• 1 tsp turmeric powder (for that signature yellow hue)
• 1 tomato, diced
• 1 cup coconut milk (shake the can well before opening)
• Salt, to taste
• 1 lime, juiced (adds a fresh zing)
• Fresh cilantro, for garnish

Instructions

1. Heat the coconut oil in a large pot over medium heat until shimmering.
2. Add the onion, garlic, and ginger, sautéing until fragrant, about 2 minutes.
3. Stir in the turmeric and lemongrass, cooking for another minute to release the aromas.
4. Pour in the water or fish stock, bringing the mixture to a gentle boil.
5. Add the fish chunks and tomato, reducing the heat to simmer for about 10 minutes, or until the fish is cooked through.
6. Gently stir in the coconut milk, warming it through without boiling to prevent curdling.
7. Season with salt and lime juice, adjusting the flavors to your liking.
8. Remove the lemongrass stalk before serving, garnishing with fresh cilantro.

Delightfully aromatic, this soup boasts a creamy texture with a hint of tanginess from the lime. Serve it with a side of steamed rice or crusty bread to soak up every last drop of the flavorful broth.

Norwegian Fish Soup with Root Vegetables

Diving into the heart of winter, I find myself craving something that warms the soul as much as the body. That’s when I turn to this Norwegian Fish Soup with Root Vegetables, a dish that’s as nourishing as it is comforting. It’s a recipe that reminds me of my trip to Norway, where the simplicity of ingredients meets the depth of flavor in the most surprising ways.

Ingredients

• 1 lb cod fillets, cut into chunks (or any firm white fish)
• 2 cups carrots, diced (for a sweeter taste, use young carrots)
• 2 cups parsnips, diced (adds a nutty flavor)
• 1 large leek, sliced (white and light green parts only)
• 4 cups fish stock (homemade or store-bought, but low sodium is best)
• 1 cup heavy cream (for a lighter version, half-and-half works too)
• 2 tbsp butter (or any neutral oil)
• 1 tbsp fresh dill, chopped (dried dill can be used in a pinch)
• Salt and pepper (adjust to taste)

Instructions

1. In a large pot, melt the butter over medium heat until foamy.
2. Add the leek, carrots, and parsnips, sautéing until the leek is translucent, about 5 minutes. Tip: Stir occasionally to prevent sticking.
3. Pour in the fish stock and bring to a simmer. Cook until the vegetables are tender, about 15 minutes. Tip: A fork should easily pierce the vegetables when done.
4. Gently add the cod chunks to the pot, ensuring they’re submerged. Simmer until the fish is opaque and flakes easily, about 5 minutes. Tip: Avoid stirring too much to keep the fish intact.
5. Stir in the heavy cream and dill, heating through for another 2 minutes. Season with salt and pepper to taste.

Velvety and rich, this soup boasts a harmony of flavors that’s both earthy and fresh from the dill. Serve it with a slice of crusty bread to soak up every last drop, or for a true Norwegian experience, pair it with a small glass of aquavit.

Creamy Halibut and Asparagus Soup

Nothing beats the comfort of a warm, creamy soup on a chilly evening, and this Creamy Halibut and Asparagus Soup is my latest obsession. It’s a dish that reminds me of the seaside vacations I used to take with my family, where fresh halibut was always on the menu.

Ingredients

• 1 lb halibut fillets, skin removed and cut into 1-inch pieces (fresh or thawed if frozen)
• 1 bunch asparagus, trimmed and cut into 1-inch pieces (woody ends discarded)
• 2 tbsp unsalted butter (or olive oil for a lighter version)
• 1 small onion, finely diced (about 1/2 cup)
• 2 cloves garlic, minced (adjust to taste)
• 4 cups chicken or vegetable broth (low sodium preferred)
• 1 cup heavy cream (half-and-half can be substituted for a lighter soup)
• 1 tbsp lemon juice (freshly squeezed for the best flavor)
• Salt and freshly ground black pepper (to taste, but start with 1/2 tsp salt)
• 2 tbsp fresh dill, chopped (plus extra for garnish)

Instructions

1. In a large pot, melt the butter over medium heat until foamy, about 1 minute.
2. Add the diced onion and sauté until translucent, about 3 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and cook for another 30 seconds until fragrant, being careful not to let it brown.
4. Pour in the chicken or vegetable broth and bring to a gentle boil over medium-high heat, about 5 minutes.
5. Add the asparagus pieces and simmer until just tender, about 3 minutes. Tip: The asparagus should be bright green and slightly crisp.
6. Gently add the halibut pieces to the pot and simmer until the fish is opaque and flakes easily with a fork, about 4 minutes. Tip: Avoid stirring too much to keep the fish intact.
7. Reduce the heat to low and stir in the heavy cream, lemon juice, salt, and pepper. Heat through without boiling, about 2 minutes. Tip: Boiling can cause the cream to separate.
8. Remove from heat and stir in the fresh dill.

So velvety and rich, this soup pairs beautifully with a crusty bread for dipping. The halibut adds a delicate sweetness, while the asparagus brings a fresh, slightly earthy note. For an extra touch of elegance, serve it with a drizzle of olive oil and a sprinkle of dill on top.

Japanese Miso Fish Soup with Tofu

Goodness, there’s something so comforting about a bowl of miso soup, especially when it’s enriched with tender fish and silky tofu. I remember first trying this dish on a chilly evening in Kyoto, and ever since, it’s been my go-to for a quick yet nourishing meal. Here’s how I make it at home, with a few personal tweaks along the way.

Ingredients

• 4 cups dashi stock (homemade or instant, for depth of flavor)
• 1/2 lb white fish fillets, like cod or halibut, cut into bite-sized pieces (skinless for a cleaner taste)
• 1/2 block firm tofu, cubed (about 7 oz, pat dry to prevent splattering)
• 3 tbsp white miso paste (or adjust to taste, start with less for a milder soup)
• 2 green onions, thinly sliced (for garnish, optional but adds freshness)
• 1 tsp sesame oil (or any neutral oil, for a hint of nuttiness)

Instructions

1. In a medium pot, heat the dashi stock over medium heat until it just begins to simmer, about 5 minutes. Avoid boiling to preserve the delicate flavors.
2. Gently add the fish pieces to the simmering stock, cooking for about 3 minutes until they turn opaque. Stirring too much can break the fish, so be gentle.
3. Add the tofu cubes and let them warm through for 2 minutes. This ensures they absorb the soup’s flavors without falling apart.
4. Reduce the heat to low and whisk in the miso paste until fully dissolved. Tip: Dissolving miso in a ladle with some hot stock first prevents clumps.
5. Drizzle with sesame oil and sprinkle green onions on top before serving. Tip: Adding the green onions last keeps their color vibrant.

Now, the soup is ready to warm your soul. The fish should be flaky, the tofu soft yet firm, and the broth rich with umami. For an extra touch, serve with a side of steamed rice or sprinkle with shichimi togarashi for a spicy kick.

Caribbean Fish Soup with Scotch Bonnet Peppers

Back when I first stumbled upon this Caribbean Fish Soup with Scotch Bonnet Peppers at a tiny beachside shack in Jamaica, I knew I had to bring this fiery, soul-warming dish into my kitchen. It’s a vibrant mix of fresh fish, aromatic spices, and that signature Scotch bonnet kick, perfect for when you’re craving something bold and comforting.

Ingredients

• 1 lb fresh white fish fillets, cut into chunks (snapper or cod works great)
• 2 tbsp olive oil (or any neutral oil)
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 1 Scotch bonnet pepper, seeded and minced (adjust to taste)
• 1 tsp ground allspice
• 4 cups fish or vegetable broth
• 1 cup coconut milk
• 2 tbsp lime juice
• Salt to taste
• Fresh cilantro for garnish

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the chopped onion and minced garlic, sautéing until translucent, about 3 minutes. Tip: Stir frequently to prevent burning.
3. Stir in the minced Scotch bonnet pepper and ground allspice, cooking for another minute to release the flavors.
4. Pour in the fish or vegetable broth, bringing the mixture to a boil. Then, reduce heat to a simmer for 10 minutes.
5. Gently add the fish chunks to the pot, simmering until the fish is cooked through, about 5 minutes. Tip: The fish should flake easily with a fork.
6. Stir in the coconut milk and lime juice, heating through for 2 minutes. Adjust salt to taste.
7. Remove from heat and garnish with fresh cilantro before serving.

Finally, this soup is a beautiful harmony of creamy coconut milk, tender fish, and a spicy Scotch bonnet warmth that lingers. Serve it with a side of crusty bread to soak up every last drop, or over a bed of steamed rice for a heartier meal.

Creamy Tilapia and Spinach Soup

Craving something comforting yet healthy? I stumbled upon this creamy tilapia and spinach soup recipe during a chilly evening when I wanted something light but satisfying. It’s become a staple in my kitchen, especially when I’m looking for a quick, nutritious meal that doesn’t skimp on flavor.

Ingredients

• 1 lb tilapia fillets, cut into chunks (fresh or thawed if frozen)
• 4 cups fresh spinach, roughly chopped (packed cups for more greens)
• 2 tbsp olive oil (or any neutral oil)
• 1 medium onion, diced (about 1 cup)
• 2 cloves garlic, minced (adjust to taste)
• 4 cups chicken broth (low sodium preferred)
• 1 cup heavy cream (for a lighter version, use half-and-half)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground for best flavor)
• 1/2 tsp paprika (smoked paprika adds a nice depth)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add diced onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in minced garlic and cook for 1 minute until fragrant, being careful not to let it brown.
4. Pour in chicken broth and bring to a simmer, then reduce heat to low and let it simmer for 10 minutes to meld flavors.
5. Gently add tilapia chunks to the pot, ensuring they’re submerged in the broth. Cook for 5 minutes, or until the fish is opaque and flakes easily with a fork.
6. Stir in spinach and cook for another 2 minutes, just until wilted.
7. Reduce heat to the lowest setting and slowly pour in heavy cream, stirring constantly to incorporate.
8. Season with salt, black pepper, and paprika. Let the soup sit for 5 minutes off the heat to thicken slightly before serving.

Delightfully creamy with a hint of smokiness from the paprika, this soup pairs wonderfully with crusty bread or a side of quinoa for added protein. The tilapia stays tender, and the spinach adds a fresh, slightly earthy note that balances the richness of the cream.

Conclusion

With 19 luscious creamy fish soup recipes packed with fresh herbs, there’s something here for every seafood lover! Whether you crave classic chowder or bold new flavors, these dishes are sure to warm your heart and kitchen. Try one (or a few!) and let us know your favorite in the comments. Loved this roundup? Share the inspiration on Pinterest—happy cooking!