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Fisherman’s Soup

Fisherman's Soup recipe image
This robust Fisherman's Soup features tender steamed halibut and red potatoes in a deeply flavorful broth. Infused with saffron, fennel seeds, and thyme, it offers a comforting balance of rustic and refined flavors. Finished with fresh parsley and crunchy croutons, it is an ideal meal for chilly evenings.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 350
Dietary: Gluten-free
Description
This robust Fisherman's Soup features tender steamed halibut and red potatoes in a deeply flavorful broth. Infused with saffron, fennel seeds, and thyme, it offers a comforting balance of rustic and refined flavors. Finished with fresh parsley and crunchy croutons, it is an ideal meal for chilly evenings.
Ingredients
  • 1 tablespoon olive oil
  • 1 cup finely chopped onion
  • 2 cloves garlic, peeled and minced
  • 1 14.5 oz can peeled, diced tomatoes, undrained
  • 1 teaspoon fennel seeds, lightly crushed
  • 1/2 teaspoon dried thyme, crushed
  • 1 14.5 oz can vegetable broth
  • 3 cups water
  • 1/8 teaspoon powdered saffron
  • 1/2 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 2 lb red potatoes, halved and sliced 1/4-inch thick
  • 1 lb halibut fillet, cut into 4 pieces
  • to taste freshly ground black pepper
  • 1/4 cup minced parsley
  • 1 cup prepared croutons, crushed to crumbs
Directions
  1. 1
    In a large pot, heat the olive oil over medium heat.
  2. 2
    Add the finely chopped onion and minced garlic; sauté for 5 minutes until softened.
  3. 3
    Add the undrained diced tomatoes, crushed fennel seeds, and dried thyme to the pot.
  4. 4
    Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes.
  5. 5
    Stir in the vegetable broth mixed with water, powdered saffron, salt, and cayenne pepper.
  6. 6
    Simmer the broth for 5 minutes to allow flavors to meld.
  7. 7
    Add the sliced red potatoes, cover the pot, and simmer for 15 minutes until potatoes are tender.
  8. 8
    Place the halibut pieces in a steamer basket that fits over the pot.
  9. 9
    Drizzle the fish with a little of the cooking broth and sprinkle with black pepper.
  10. 10
    Steam the halibut for about 12 minutes per inch of thickness, or until the fish flakes easily with a fork.
  11. 11
    Remove the skin from the halibut fillets.
  12. 12
    Place one piece of halibut into each of the 4 soup bowls.
  13. 13
    Stir the minced parsley and crushed croutons into the soup.
  14. 14
    Adjust seasonings with salt and pepper if necessary.
  15. 15
    Ladle the hot soup over the fish in the bowls and serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 350kcal
% Daily Value *
Total Fat 8g13%
Saturated Fat 1g5%
Cholesterol 60mg20%
Sodium 800mg34%
Total Carbohydrate 35g12%
Dietary Fiber 4g16%
Sugars 5g
Protein 25g50%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

If you do not have powdered saffron, you can use saffron threads, but crush them lightly between your fingers before adding to release their flavor.

Red potatoes hold their shape well during simmering, but Yukon Gold potatoes are also a good substitute for a creamier texture.

For a vegan version, ensure the broth is vegetable-based and omit the fish, perhaps adding extra potatoes or beans for substance.

Store leftovers in an airtight container in the refrigerator for up to 3 days. The croutons are best added just before serving to maintain their crunch.

Keywords: fisherman, soup, halibut, seafood, saffron, fennel, potatoes, broth, comforting, hearty, steam, simmer, thyme, garlic, onion, american, dinner, meal, healthy
Read it online: https://www.chefs-mate.com/recipe/fishermans-soup/