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Fish Fillet Soup

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This fish fillet soup has a special aroma and tastes heavenly. Though I was never a fan of fish soups this one turned to be one of my favorite.
Servings 6 servings
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins


  • 10 oz (300g) trout fillet , skinned & boned
  • 2 onions , diced
  • 5-6 medium potatoes , cut into 1 inch pieces
  • 1 tsp fennel seed
  • 4 cloves garlic , minced
  • 2 tbsp olive oil
  • 1/2 tsp paprika
  • 14 oz (400g) can pelati tomatoes
  • 1 quart (1 liter) water
  • fresh juice of 1 orange
  • 1 tsp dried thyme
  • 3 tbsp fresh celery leaves , chopped
  • 1/4 cup light soy sauce
  • salt and freshly ground black pepper


  • In a stock pot heat oil over medium-high heat. Cook onion, garlic, fennel seed and potatoes and saute for about 5 minutes. Add paprika, water and stir. 
  • Add fish and thyme and bring to boil. Reduce heat, cover and simmer for about 15-20 minutes. 
  • Puree the tomato can and add to the pot, add soy sauce, pepper and salt and simmer for 5 more minutes. Add orange juice and celery leaves simmer 2 more minutes and remove from heat. 
  • Serve hot with lemon wedges and freshly baked onion bread


Serving: 1gCalories: 302kcalCarbohydrates: 37.4gProtein: 18.3gFat: 9.2gSaturated Fat: 1.4gCholesterol: 37mgSugar: 6.8g
Calories: 302kcal
Course: Soup
Cuisine: French
Keyword: fillet recipes, fish fillet soup, fish recipe, fish soup, orange fish soup, tomato fish fillet soup, tomato fish soup, trout recipes, trout soup