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Traditional Fish Soup With Vegetables

Traditional Fish Soup With Vegetables


  • 6 cups low-sodium, nonfat chicken or vegetable broth (or water)
  • 4 small red potatoes (about 1 pound), cut into 1-inch chunks
  • 2 celery stalks, chopped
  • 2 carrots, sliced into rounds
  • 2 small zucchini, halved lengthwise and cut into 1/2 -inch-thick slices
  • 1/2 cup chopped onion
  • 6 sprigs fresh thyme
  • 2 bay leaves
  • 2 teaspoons olive oil
  • 1 pound white fish fillets (cod, red snapper, halibut or sea bass or a combination), cut into 1-inch pieces
  • Salt
  • Pepper


  1. In a large stockpot, combine broth, vegetables, thyme, bay leaves and olive oil over medium-high heat.
  2. Bring to a boil and cook 5 minutes.
  3. Add fish, reduce heat and simmer 5 minutes, until vegetables are tender and fish is cooked through.
  4. Discard thyme sprigs and bay leaves, season with salt and pepper and serve hot.


  • Nutritional information includes 1/8 teaspoon of added salt per serving.

Nutrition Information

Per serving: 351 kcal cal., 7 g fat (2 g sat. fat), 525 mg sodium, 6 g fiber, 6 g sugar, 32 g pro., 85 mg calcium, 3 mg iron. Percent Daily Values are based on a 2,000 calorie diet


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