Fried Fish Soup

This comforting Fried Fish Soup is a unique twist on traditional chowders, combining the richness of tuna with the earthy sweetness of floury potatoes. The dish features homemade fish cakes made from canned tuna, soft breadcrumbs, and finely grated red onion, bound together with egg and pan-fried until golden and crisp. These crispy cakes are then simmered in a warm, savory broth, allowing the flavors to meld beautifully. It is the perfect meal for chilly evenings, offering a satisfying texture contrast between the crunchy fish cakes and the soft, melted potatoes. Simple to prepare with pantry staples, this recipe delivers home-style warmth and robust flavor in every bowl.

Cuisine: American

Courses: Soups

Difficulty: Intermediate

Servings: 12

Calories: 877.0

Description

This comforting Fried Fish Soup is a unique twist on traditional chowders, combining the richness of tuna with the earthy sweetness of floury potatoes. The dish features homemade fish cakes made from canned tuna, soft breadcrumbs, and finely grated red onion, bound together with egg and pan-fried until golden and crisp. These crispy cakes are then simmered in a warm, savory broth, allowing the flavors to meld beautifully. It is the perfect meal for chilly evenings, offering a satisfying texture contrast between the crunchy fish cakes and the soft, melted potatoes. Simple to prepare with pantry staples, this recipe delivers home-style warmth and robust flavor in every bowl.

Ingredients

1 Can tuna in springwater (drained)
2 Cups soft fresh breadcrumbs
1 Red onion, finely grated
1 Egg, lightly whisked
4 Floury potatoes (such as Russet), peeled and cubed
1/4 Cup fresh basil, chopped

Directions

1
In a large bowl, combine the drained tuna, breadcrumbs, finely grated red onion, and whisked egg. Mix thoroughly until a cohesive dough forms.
2
Shape the tuna mixture into small, flat patties or cakes, approximately 2-3 inches in diameter.
3
Heat a large skillet over medium heat with a little oil. Fry the fish cakes until golden brown and crispy on both sides, about 3-4 minutes per side. Remove from skillet and set aside.
4
In a large pot, cover the cubed potatoes with water or light fish/vegetable stock. Bring to a boil, then reduce heat and simmer until the potatoes are tender and beginning to break down, about 20-25 minutes.
5
Gently add the fried fish cakes to the simmering potato broth. Cook for another 5 minutes to allow the flavors to meld and the cakes to soften slightly.
6
Ladle the soup into bowls. Serve immediately, topped with chopped fresh basil and extra leaves if desired.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 877.0kcal

% Daily Value *
Total Fat 19.4g30%
Saturated Fat 3.7g19%
Cholesterol 0.0mg0%
Sodium 1954.6mg82%
Total Carbohydrate 157.3g53%
Dietary Fiber 14.0g57%
Sugars 22.5g
Protein 19.4g39%

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

Keywords: fish soup, tuna recipe, fish cakes, potato soup, american cuisine, comfort food, easy dinner, pantry staples, seafood soup, crispy fish, hearty meal, winter soup, breadcrumb binder, red onion, floury potatoes, home cooking, fish broth, simple recipe, meal prep, family dinner

Read it online: https://www.chefs-mate.com/recipe/fried-fish-soup-4/