Basque Fish Soup

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As Lent arrives this Wednesday, you may be in the market for a few more meatless meals. I was lucky to grab some fresh haddock at the Natick Winter Farmer’s Market this weekend. Just in time for some Sunday  soup.

 The Basque Fish Soup is super simple, delicious and healthy.  This has been made by my family since I was little and I’m sure it will continue to be a tradition.

Basque Fish Soup

1 large onion chopped (1 cup)
1/2 cup chopped celery, leaves are good too!
1 large garlic clove, crushed
2 tablespoons butter
42 ounces whole tomatoes with juices (1 large + 1 small can)
1/2 cup white wine (I like chardonnay best with this, but tried vouvray and it was fine, just a little sweet)
1/2 cup minced parsley (or sub 2 tablespoons dried)
1 teaspoon kosher salt
1/4 teaspoon ground pepper
1/4 teaspoon thyme
1 pound white fish, haddock/cod/scrod all acceptable.

-In a large pot, saute onion, celery and garlic in butter for about 5 minutes or until tender.

-Stir in tomatoes, wine, parsley, salt, pepper and thyme.  Cover and simmer for 30 minutes.

-Meanwhile, cut fish into one inch chunks.

-Add fish to pot and simmer 7-10 minutes or until fish flakes easily.

-To reheat, cover and simmer for 10 minutes.  Do not microwave fish soup, fish and microwaves do not mix!
Serves 4-6.

Have you tried to eat more meatless meals?  Do you think fish counts as meatless, or just for Lenten purposes?  What other meatless meals have you found success with?

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This post is shared with Melt in your Mouth Monday, Real Food Forager , Tasty Tuesdays,  Frugally Sustainable and The Best Soup Recipes.
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About Emily Roach

Green Boston mom of three young children. Focused on family nutrition, wholesome recipes, and an eco-friendly lifestyle.


  1. Thanks for linking your great post to FAT TUESDAY. This looks good! Hope to see you next week!

  2. This soup looks YUMMY! Definitely gonna make it the next time I score some cod or haddock.

  3. Emily do you think I could use Tilapia or Maui fish in your recipe?

  4. Hi, I think tilapia would work, just reduce the cooking time since the fillets are thinner than haddock. You may want to chuck the chunks into 2'' pieces as well so you still have nice pieces of whole fish. I'm not familiar with Maui fish but if it's like tilapia, it should work fine.

  5. Making this for dinner tonight, thanks for the post, Emily!

  6. What a great idea for a soup! This looks delicious. Pinned it! I'm hosting a weekly blog carnival specifically for soups, stocks and chowders, every Sunday! I would love you to come and post this recipe. Just stop by my blog on Sunday – the link will be up!

    I hope to see you there:)

  7. Definitely going to try this! I have a bunch of pickeral fillets in my freezer that I've been thinking of making into a soup. I pinned it too.

  8. Thanks so much for sharing this recipe with Sunday Night Soup Night! I'll be hosting weekly through fall and winter, so I'd love to see you again with your next soup/stock/chowder recipe.

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