Gordon Ramsay Fish Soup Recipe 

This hearty fish soup is packed with fresh seafood, warm spices, and a rich, flavorful broth. Made with sea bass and red snapper, it’s light yet satisfying. Perfect for a cozy meal!

Ingredients Needed:

• 1 ½ teaspoon coriander
• 1 teaspoon cumin
• 1 teaspoon Aleppo pepper flakes or ½ teaspoon red pepper flakes
• ¾ teaspoon turmeric
• 1/2 teaspoon paprika
• 1 ½ pounds moderately firm fish fillet, I used a combination of sea bass and red snapper, cut into chunks (1 1/2-inch pieces)
• Kosher salt and black pepper
• Extra virgin olive oil
• 1 red onion, chopped
• 1 red bell pepper, chopped
• 2 celery ribs, chopped
• 4 garlic cloves minced
• 1 28-ounce can of whole tomatoes
• ½ cup white wine
• 4 cups vegetable stock or chicken stock, preferably low-sodium
• 1 cup packed chopped fresh parsley
• 1 cup packed chopped fresh cilantro
• 3 green onions chopped (both white and green parts)
• 1 lemon, juiced

How To Make Fish Soup Recipe?

1. Mix the spices: In a small bowl, combine coriander, cumin, Aleppo pepper flakes, turmeric, and paprika.
2. Season the fish: Sprinkle salt, black pepper, and 2-3 teaspoons of the spice mix over the fish chunks. Toss to coat.
3. Cook the vegetables: Heat 3 tablespoons olive oil in a large pot over medium-high heat. Add the onion, bell pepper, celery, and garlic. Cook for 5 minutes, stirring often, until softened. Season with salt and black pepper, then add the remaining spice mix.
4. Make the broth: Add the tomatoes, white wine, and stock. Bring to a boil, then reduce the heat to medium-low. Cover partially and simmer for 20 minutes.
5. Cook the fish: Add the fish to the pot and simmer for 4-5 minutes until just cooked through. Avoid overcooking, as the fish will continue cooking in the hot broth.
6. Add fresh herbs and lemon: Stir in parsley, cilantro, and green onions. Finish with lemon juice and serve immediately.

Recipe Tips:

• Use fresh fish for the best flavor: Fresh fish makes a big difference in taste and texture. If the fish smells too strong or looks dull, it’s not fresh. Always buy firm, bright-colored fillets.
• Sauté the spices with the vegetables: Don’t just add spices to the broth—cook them with the onions, peppers, and garlic first. This helps release their full flavor and makes the soup richer.
• Break the tomatoes by hand for a better texture: Instead of blending the canned tomatoes, crush them with your hands before adding them to the pot. This gives the soup a chunkier, more rustic feel.
• Add the fish at the end to keep it tender: Fish cooks very fast, so add it only in the last 4-5 minutes. If you leave it too long, it will break apart and become mushy.
• Taste and adjust seasoning before serving: After the soup is done, always taste it. If it needs more salt, lemon juice, or spice, adjust it before serving. This step ensures the best balance of flavors.

How To Store & Reheat Leftovers?

• Refrigerate: Let the leftover fish soup cool to room temperature. Then, transfer it to an airtight container and store it in the fridge for 2-3 days.
• Freeze: Pour the cooled soup into a freezer-safe container, leaving some space for expansion. Freeze for up to 2 months.
• Reheat: Pour the soup into a pot and warm it over medium heat, stirring occasionally, for 5-7 minutes until heated through.

Nutrition Facts:

• Calories: 207 kcal
• Total Fat: 2.1g
• Saturated Fat: 0.3g
• Cholesterol: 58.5mg
• Sodium: 725.0mg
• Potassium: 1285.7mg
• Total Carbohydrate: 16.6g
• Dietary Fiber: 4.2g
• Sugars: 9.5g
• Protein: 28g

Try More Gordon Ramsay Recipes:

• Gordon Ramsay Turkey Soup Recipe 
• Gordon Ramsay Split Pea Soup Recipe 
• Gordon Ramsay Cabbage Soup Recipe