Easy Fish Soup

Preparation info
  • Serves


    • Difficulty


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By Jeremiah Tower

Published 2002

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This soup is an adaptation from old Floridian cookery, specifically Tarpon Springs, with its Greek influence evident in the lemon-egg-garlic enriching and thickening treatment at the end.

Sea bass, monkfish, ling cod, or halibut would be almost as good as the red snapper.


  • 2 pounds red snapper fillets, skinned, cut into 1-inch cubes
  • 1 large red onion, peeled, finely chopped
  • 2


Mix the fish, onion, celery, bay leaves, and herbs together and let marinate for 1 hour. Then separate the vegetables from the fish and put them in a pot. Add the oil, ¼ cup of the fish stock, the bay leaves, and the herbs from the marinade. Cover and sweat over low heat for 15 minutes.

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