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WHAT YOU WILL NEED
From ingredients
4 products
Vegetables
Fish
SIMPLE PROCESS
Step by step recipe
The secret to a great fish soup is precise timing. Vegetables (carrots, onion, and green beans) are boiled until halfway done, then the fish goes in – cook it for just 5–7 minutes to keep it tender and flaky. Remove the fish, debone it, and return the flesh to the broth – this way the soup gets rich flavor without any bones. Don't overcook the fish, or it becomes dry. Add salt and spices at the end to preserve their brightness.
Prep the vegetables
Peel the carrot (50 g) and onion (50 g). Slice the carrot into rounds or thin sticks, and the onion into half-rings. Rinse the green beans (100 g) and cut into 1.5–2 inch pieces if desired.
Boil vegetables until half done
In a pot, bring 1.5 liters (6 cups) of water to a boil. Add the prepared vegetables and cook over medium heat for 10–15 minutes, until the carrot is tender but still firm.
Add the fish
Rinse the sea bass (200 g), remove scales and guts. Cut into serving pieces (or leave whole if small). Lower the fish into the boiling broth with vegetables and cook for 5–7 minutes.
Remove and bone the fish
Using a slotted spoon, take the fish out of the broth. Let it cool slightly, then separate the flesh from bones and skin. Return the flaked meat back to the broth.
Season to taste
Salt the soup, add your favorite spices (peppercorns, bay leaf, fresh herbs). Simmer for 2–3 minutes more, then turn off the heat and let it rest covered for 10 minutes.
Serve
Ladle the soup into bowls, garnish with fresh herbs (dill, parsley). Serve with rye bread or croutons.
CHEF'S TIP
Choose fresh or properly thawed fish
Sea bass is ideal – it gives a clear broth and delicate flesh. If using frozen, thaw it slowly in the fridge for best results.
Don't overcook the fish
Sea bass cooks quickly – 5–7 minutes after boiling. Overcooking makes it tough. Check doneness: the flesh should flake easily from the bones.
Cut vegetables evenly
Slice carrots into rounds or matchsticks, onion into half-rings. Keep green beans whole or cut into 2–3 pieces. This ensures even cooking.
Add aromatics at the end
Bay leaf, allspice berries, and fresh herbs (dill, parsley) added in the last few minutes give the soup its signature flavor.
SUBSTITUTIONS
Add your taste
- Sea bass → any white fish Cod, haddock, pike-perch, or pollock work well. Cooking time remains the same. The broth will have a slightly different but still delightful taste.
- Green beans → green peas or potato Replace with canned green peas (add at the end) or new potatoes (boil with carrots).
- Skip the onion If you don't like onion, omit it – the soup will be more neutral but still clear.
- Add tomato paste for a twist Stir in 1 tbsp of tomato paste and a pinch of paprika for a Mediterranean-style fish soup.
HOW TO STORE
How to Store Sea Bass Fish Soup
Cool the soup to room temperature, then transfer to an airtight container and refrigerate for up to 2 days. When reheating, add a splash of water if it thickens. Freezing is not recommended – the fish loses texture and the broth becomes cloudy upon thawing. If you have only the liquid without fish, you can freeze it as a base for other soups.
GOOD TO KNOW