Best 8 Chunky Mediterranean Fish Soup Recipes

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In the realm of culinary delights, the chunky Mediterranean fish soup emerges as a radiant star, captivating taste buds with its vibrant flavors and alluring textures. Hailing from the sun-drenched shores of the Mediterranean Sea, this hearty soup is a harmonious blend of succulent seafood, fresh vegetables, and aromatic herbs. Whether you seek a comforting meal on a chilly evening or a delightful dish to share with loved ones, this recipe will guide you through the culinary journey of creating an unforgettable chunky Mediterranean fish soup that will transport you to the vibrant streets of a Mediterranean village.

Let's cook with our recipes!

CHUNKY MEDITERRANEAN FISH SOUP



Chunky Mediterranean fish soup image

Hoki has a firm white flesh which works well in this warming soup

Provided by CJ Jackson

Categories     Lunch, Main course, Soup, Supper

Time 15m

Number Of Ingredients 8

500g tub Napoletana (tomato and basil) pasta sauce
450ml fish stock
2 courgettes , finely sliced
1bulb fennel , finely sliced
450g hoki fillet , defrosted
handful basil leaves, torn
1 tsp chipotle chilli in adobo sauce or chilli paste, to serve
5 tbsp half-fat crème fraîche , to serve

Steps:

  • Put the pasta sauce and stock into a large saucepan, bring to the boil and simmer for 2-3 mins. Add the courgettes and fennel and simmer for 2 mins.
  • Cut the hoki fillets into 4cm pieces. Add to the soup and poach over a low heat for 2-3 mins or until the fish is cooked. Don't stir too often or the fish will break up. Gently stir in the basil and adjust the seasoning.
  • Mix the chipotle chilli mix or chilli paste with the crème fraîche and season. Ladle the soup into bowls and spoon a dollop of crème fraîche on top.

Nutrition Facts : Calories 164 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 23 grams protein, Sodium 1.83 milligram of sodium

CARIBBEAN FISH SOUP



Caribbean Fish Soup image

Not just a healthy soup, it's very tasty too. I always loved this soup while growing up in the Caribbean. To my surprise it turned out to be a good warm-up drink too. Long story short, as I waited for a bus on a very cold and windy winter evening in NYC, I noticed a West Indian restaurant across the street. I ran in to get a cup of coffee or tea. The last thing on my mind was a bowl of soup. They were about to close and the only thing they had was fish soup. I took a small cup and went back to the bus stop. It warmed me up so much and reached such a good place inside me that I ran back for more.

Provided by Toney P

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 2h5m

Yield 8

Number Of Ingredients 15

2 whole fish, scaled and cleaned, or more to taste
1 lemon, juiced
8 cups water
4 green bananas, chopped
1 pound pumpkin, cut into 1-inch pieces, or more to taste
2 potatoes, chopped
2 ears corn, cut into 1-inch pieces
4 ounces carrots, cut into 1/2-inch pieces
½ cup chopped okra
4 scallions, chopped
1 hot chile pepper
2 cloves garlic, chopped
1 teaspoon salt
1 teaspoon ground black pepper
4 sprigs fresh thyme, leaves stripped

Steps:

  • Rinse fish with lemon juice; drain.
  • Bring water to a boil in a large bowl. Add fish; simmer until soft, about 30 minutes. Strain fish, reserving broth. Let fish cool. Remove bones, trying to keep large pieces of fish intact.
  • Bring broth to a boil. Add green bananas, pumpkin, potatoes, corn, carrots, okra, scallions, chile pepper, garlic, salt, pepper, and thyme. Bring back to a boil. Reduce heat to low; simmer until potatoes are almost tender, about 10 minutes. Stir in fish. Simmer until flavors combine, about 5 minutes more.
  • Remove soup from heat and let stand before serving, about 30 minutes. Discard chile pepper.

Nutrition Facts : Calories 203.4 calories, Carbohydrate 35 g, Cholesterol 25.5 mg, Fat 3.3 g, Fiber 2.8 g, Protein 11.6 g, SaturatedFat 0.5 g, Sodium 338 mg, Sugar 3 g

MEDITERRANEAN FISH SOUP



Mediterranean Fish Soup image

This is a very hearty soup from the Mediterranean. If you prefer a heartier soup, add more fish.

Provided by CORWYNN DARKHOLME

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood     Fish Soup Recipes

Yield 6

Number Of Ingredients 16

1 onion, chopped
½ green bell pepper, chopped
2 cloves garlic, minced
1 (14.5 ounce) can diced tomatoes, drained
2 (14 ounce) cans chicken broth
1 (8 ounce) can tomato sauce
2 ½ ounces canned mushrooms
¼ cup sliced black olives
½ cup orange juice
½ cup dry white wine
2 bay leaves
1 teaspoon dried basil
¼ teaspoon fennel seed, crushed
⅛ teaspoon ground black pepper
1 pound medium shrimp - peeled and deveined
1 pound cod fillets, cubed

Steps:

  • Place onion, green bell pepper, garlic, tomatoes, chicken broth, tomato sauce, mushrooms, olives, orange juice, wine, bay leaves, dried basil, fennel seeds, and pepper into a slow cooker. Cover, and cook on low 4 to 4 1/2 hours or until vegetables are crisp tender.
  • Stir in shrimp and cod. Cover. Cook 15 to 30 minutes, or until shrimp are opaque. Remove and discard bay leaves. Serve.

Nutrition Facts : Calories 222.2 calories, Carbohydrate 11.9 g, Cholesterol 150.8 mg, Fat 3 g, Fiber 2.2 g, Protein 31.3 g, SaturatedFat 0.5 g, Sodium 1230.7 mg, Sugar 6.9 g

MEDITERRANEAN FISH SOUP



Mediterranean Fish Soup image

Provided by Food Network

Categories     main-dish

Time 1h35m

Yield 6 main course servings

Number Of Ingredients 23

3 tablespoons olive oil
1 large onion, thinly sliced
2 medium ribs celery, cut thinly on the diagonal
8 cloves garlic, peeled and smashed
1/3 cup white wine
2 tablespoons tomato paste
3 pinches saffron threads
8 cups fish or shrimp stock, or a combination of both
1/4 teaspoon crushed red pepper flakes
1 orange, juiced
2 (3-inch) strips orange zest
2 fennel bulbs, cut crosswise into 1/3-inch slices (about 3 cups)
3/4 cup peeled, seeded and chopped fresh tomatoes
1 1/2 teaspoons kosher salt, plus more for seasoning fish
Freshly ground black pepper
1 1/2 pounds firm white fish fillets, such as halibut, snapper, grouper, or cod
1 pound shrimp, peeled and deveined
1 tablespoon chopped fresh parsley leaves
Garlic-Rubbed Croutons, for serving, recipe follows
12 (1/2-inch) slices crusty French bread
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 large clove garlic, cut in 1/2

Steps:

  • In a 6 quart saucepan or soup pot, heat the oil over low heat. Add the onion, celery, and garlic and cook until tender, 6 to 8 minutes. Add the white wine, tomato paste, saffron, stock, crushed red pepper, orange juice, and orange zest and bring to a simmer. Cook uncovered, for about 45 minutes, or until liquid is reduced by about one-third.
  • Add the fennel and tomatoes and cook until the fennel is tender, about 20 minutes. Season with salt and freshly ground black pepper, to taste.
  • Season the fish fillets with salt and freshly ground black pepper. Cut the fillets into 1 1/2-inch chunks. Add the fish, shrimp, and parsley to the broth and allow to cook, gently stirring only once or twice, until the fish is cooked through, about 5 minutes. Serve in shallow bowls with garlic-rubbed croutons.
  • Preheat the oven to 350 degrees F.
  • Place the French bread slices on a small baking sheet and brush with the olive oil. Bake until golden brown and crispy, about 10 minutes. While still warm, rub each crouton with one of the cut sides of garlic.

MEDITERRANEAN FISH SOUP



Mediterranean Fish Soup image

Provided by Barbara Kafka

Categories     lunch, soups and stews, appetizer, side dish

Time 30m

Yield Six servings

Number Of Ingredients 12

1 medium onion, peeled and coarsely chopped, about 1 cup
5 cloves garlic, smashed, peeled and sliced
Pinch cayenne pepper
1 tablespoon vegetable oil
4 cups fish broth (see recipe)
1 1/2 pounds tomatoes, cored and roughly chopped, about 3 cups
1/2 cup white wine
1/4 cup Pernod
Large pinch saffron threads
1 tablespoon freshly squeezed lemon juice
Kosher salt and freshly ground pepper to taste
Croutons (optional)

Steps:

  • Combine the onion, garlic, cayenne pepper and oil in a five-quart casserole with a tightly fitting lid. Cover and cook at 100 percent power in a 650- to 700-watt oven for four minutes.
  • Remove and uncover. Stir in the broth, tomatoes, wine, Pernod and saffron. Cover and cook at 100 percent power for 15 minutes.
  • Remove and uncover. Pass through a food mill with a medium blade. Stir in the lemon juice and season with salt and pepper.
  • Serve hot with croutons, if desired.

Nutrition Facts : @context http, Calories 118, UnsaturatedFat 3 grams, Carbohydrate 9 grams, Fat 4 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 0 grams, Sodium 769 milligrams, Sugar 4 grams, TransFat 0 grams

MEDITERRANEAN FISH SOUP



Mediterranean Fish Soup image

Make and share this Mediterranean Fish Soup recipe from Food.com.

Provided by ngibsonn

Categories     Very Low Carbs

Time 40m

Yield 6 serving(s)

Number Of Ingredients 16

1 onion, chopped
1/2 green bell pepper, chopped
2 garlic cloves, minced
1 (14 1/2 ounce) can diced tomatoes, drained
2 (14 ounce) cans chicken broth
1 (8 ounce) can tomato sauce
2 1/2 ounces canned mushrooms
1/4 cup sliced black olives
1/2 cup orange juice
1/2 cup dry white wine
2 bay leaves
1 teaspoon dried basil
1/4 teaspoon fennel seed, crushed
1/8 teaspoon ground black pepper
1 lb medium shrimp, peeled and deveined
1 lb cod fish fillet, cubed

Steps:

  • Place onion, green bell pepper, garlic, tomatoes, chicken broth, tomato sauce, mushrooms, olives, orange juice, wine, bay leaves, dried basil, fennel seeds, and pepper into a slow cooker.
  • Cover, and cook on low 4 to 4 1/2 hours or until vegetables are crisp tender.
  • Stir in shrimp.
  • Cover.
  • Cook 15 to 30 minutes, or until shrimp are opaque.
  • Remove and discard bay leaves.
  • Serve.
  • Variation: If you prefer a heartier soup, add more fish.
  • Add white fish or cod to slow cooker 45 minutes before serving.

Nutrition Facts : Calories 207.6, Fat 3.1, SaturatedFat 0.6, Cholesterol 128.1, Sodium 1200.2, Carbohydrate 12.2, Fiber 2.5, Sugar 6.8, Protein 28.9

MEDITERRANEAN FISH SOUP



Mediterranean Fish Soup image

Categories     Bread     Fish     Dessert     Boil

Yield Serves 6

Number Of Ingredients 9

2 tablespoons olive oil
1 large sweet onion, chopped (about 2 cups)
1/4 cup dry white wine or Swanson® Chicken Broth
4 cups Swanson® Vegetable Broth or Chicken Broth (Regular orCertified Organic)
1 can (14.5 ounces) diced tomatoes, undrained
24 (8 ounces) sliced fresh mussels, scrubbed and beards removed
1 pound firm white fish fillets (cod, haddock or halibut), cut into 1-inch pieces
1/2 pound fresh or thawed frozen large shrimp, peeled and deveined
Shredded fresh basil leaves

Steps:

  • Heat the oil in a 6-quart saucepot over medium heat. Add the onion and cook until it's tender.
  • Add the wine and cook for 1 minute. Stir in the broth and tomatoes and heat to a boil. Reduce the heat to low. Add the mussels, fish and shrimp. Cover and cook until the mussels open, the fish flakes easily when tested with a fork and the shrimp are cooked through. Discard any mussels that do not open. Season as desired. Garnish with the basil.ë
  • TIPS
  • • Tip: Select mussels with tightly closed shells or shells that snap shut when lightly tapped. Avoid mussels with broken shells.
  • • Serving Suggestion: Serve with French bread rolls. For dessert serve with cherry cobbler.
  • NUTRITIONAL INFORMATION
  • With Swanson Chicken Broth:
  • Serving size 1 serving;
  • Calories 288;
  • Total Fat 9g;
  • Saturated Fat 1g;
  • Cholesterol 145mg;
  • Sodium 1095mg;
  • Total Carbohydrate 11g;
  • Dietary Fiber 2g;
  • Protein 38g

CHUNKY MEDITERRANEAN PASTA SOUP



Chunky Mediterranean Pasta Soup image

This delicious hearty warming soup is made with chorizo sausage, pasta, tomatoes and herbs and is quick and easy to make. If you are using fresh tomatoes, you will need to peel them. To do this score a cross with a sharp knife on the base of the tomato and drop them, carefully, into boiling water for 10-15 seconds, until the skin peels off easily.

Provided by English_Rose

Categories     < 60 Mins

Time 40m

Yield 6 serving(s)

Number Of Ingredients 13

2 tablespoons olive oil
9 ounces chorizo sausage, thinly sliced
1 large onion, chopped
4 large garlic cloves, grated
2 (14 ounce) cans chopped tomatoes or 2 lbs fresh tomatoes, peeled and chopped
3 3/4 cups chicken broth
2 tablespoons chopped herbs, eg. rosemary, thyme and parsley
1 pinch sugar
9 ounces pasta, such as orzo or 9 ounces fusilli
5 1/2 ounces spinach or 5 1/2 ounces baby spinach leaves
salt and pepper
finely grated parmesan cheese
3 tablespoons pesto sauce

Steps:

  • Heat the olive oil in a large pan, add the chorizo, and cook for 2 minutes.
  • Add the chopped onion and garlic and season with salt and pepper. Cook gently over a low heat for 7-8 minutes, until soft.
  • Add the tomatoes, broth and herbs, check the seasoning again and if necessary season with salt, pepper and a good pinch of sugar.
  • Simmer with the lid on for a further 10 minutes or until soft.
  • Add the uncooked pasta and continue to simmer for another 6-10 minutes stirring regularly or until the pasta is cooked.
  • When you are ready to serve, add the spinach and boil for 1 minute or until the spinach is wilted. Taste and if necessary add seasoning.
  • To serve: ladle the hot chunky soup into 6 warm bowls and sprinkle with some finely grated Parmesan and a drizzle of pesto.

Nutrition Facts : Calories 357.8, Fat 14.1, SaturatedFat 3.9, Cholesterol 17.7, Sodium 746.5, Carbohydrate 42.1, Fiber 4, Sugar 6.3, Protein 15.8

Tips:

  • Use fresh, high-quality fish and seafood for the best flavor.
  • Don't be afraid to experiment with different types of fish and seafood.
  • Use a variety of vegetables to add flavor and texture to the soup.
  • Sauté the vegetables in olive oil before adding them to the soup to enhance their flavor.
  • Use a good quality fish stock or broth for the soup base.
  • Season the soup to taste with salt, pepper, and other herbs and spices.
  • Serve the soup with a variety of toppings, such as crusty bread, croutons, or aioli.

Conclusion:

Chunky Mediterranean fish soup is a delicious and healthy meal that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. Whether you are a seafood lover or just looking for a new and exciting soup recipe, this chunky Mediterranean fish soup is sure to please.

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