Tomato Fish Soup Mediterranean Style (Printable Recipe)
Rich tomato fish soup featuring bold Mediterranean flavors, fresh herbs, and sustainable cooking techniques.
# Ingredients You'll Need:
→ Fish Stock
01 -
1.5 kg assorted whole fish (carp, zander, cod), filleted with heads, bones, and trimmings reserved
02 -
3 medium carrots, peeled
03 -
2 parsley roots or 2 additional carrots, peeled
04 -
0.5 celeriac root, peeled
05 -
1 leek, trimmed and cleaned
06 -
2 onions (1 whole, 1 for charring)
07 -
3 bay leaves
08 -
5 whole allspice berries
09 -
5 cherry tomatoes, halved
10 -
Salt and freshly ground black pepper, to taste
→ Soup Base
11 -
2 cloves garlic, finely chopped
12 -
2 tablespoons clarified butter, plus additional cold butter for finishing
13 -
1 small eggplant, diced
14 -
1 zucchini, roughly chopped
15 -
Fresh thyme sprigs
16 -
250 ml homemade tomato purée
17 -
1 tablespoon fish sauce
18 -
1 kaffir lime leaf
19 -
7 capers, rinsed
20 -
2 tablespoons caper brine
21 -
1 fresh hot chili pepper, chopped
22 -
0.5 lime, juiced
23 -
Fresh parsley, chopped
24 -
Fresh cilantro, chopped
→ For Serving
25 -
Lemon halves, for grilling
26 -
Lime wedges
27 -
Fresh chili pepper, thinly sliced
28 -
Fresh parsley or cilantro
29 -
Fish balls (optional, see instructions for preparation)
# Steps to Follow:
01 -
Fillet the fish carefully, setting aside the heads, bones, and trimmings. Char one onion directly over an open flame until the skin blackens and blisters. Combine fish bones, heads, trimmings, carrots, parsley roots, celeriac, leek, charred onion, bay leaves, allspice, and halved cherry tomatoes in a large stockpot. Cover with cold water and bring gently to a simmer. Skim foam regularly and simmer for 45–60 minutes. Strain through a fine-mesh sieve, pressing solids to extract maximum flavor.
02 -
Cut fish fillets into large, even cubes. Season lightly with salt and pepper. Reserve in refrigeration until needed.
03 -
In a heavy-bottomed pot over medium heat, melt 2 tablespoons clarified butter. Add the chopped onion and cook until translucent and fragrant, without browning. Add the garlic, stirring until aromatic, then add another tablespoon of cold butter. Add diced eggplant and cook, stirring frequently, until softened. Add zucchini and fresh thyme; cook for a further 3 minutes.
04 -
Pour in a ladle of hot fish stock to deglaze the pot, scraping up any browned bits. Add tomato purée, fish sauce, kaffir lime leaf, capers, caper brine, and chopped hot chili. Season to taste with salt and pepper. Simmer for 5–7 minutes, allowing flavors to meld.
05 -
Heat a nonstick skillet with a drizzle of clarified butter over medium-high heat. Sear carp pieces first, cooking until just opaque. Follow by adding zander, then cod, in sequence. Each type should be cooked only until just firm. Season each batch during cooking.
06 -
Once all fish is pan-fried, return to pan and pour in a splash of dry white wine. Allow wine to evaporate. Add 1 tablespoon cold butter to glaze the fish, then remove from heat. Mix in chopped parsley and cilantro.
07 -
Gently transfer the seared fish and accumulated juices into the soup pot with the vegetable base. Simmer gently for 10 minutes over low heat. Add the lime juice and swirl in more cold butter for a glossy finish. Adjust seasoning if necessary.
08 -
If using, process reserved fish trimmings into a paste. Season with salt, pepper, paprika, and finely chopped cilantro or lovage. Shape into small balls and poach in simmering soup until firm and cooked through.
09 -
Heat a dry, ribbed pan over high heat. Place lemon halves cut side down and grill until charred and caramelized. Remove from heat and reserve for serving.
10 -
Ladle soup into warmed bowls, ensuring an even distribution of fish and vegetables. Garnish with fresh herbs, a squeeze of lime, and thin chili slices. Serve with grilled lemon halves, lime wedges, and extra herbs on the side.
# Extra Tips:
01 -
Maintain a gentle simmer when cooking fish to prevent tough texture.
02 -
Charring the onion for the stock imparts complex, smoky depth.
03 -
Add cold butter only at the end to achieve a glossy, restaurant-quality finish.
04 -
Prepare and portion all ingredients before cooking for optimal flow and timing.