The Best Fish for Soups

One secret to good fish soup is to use more than one kind of fish. Although certain fish have more taste and a better texture than others, no one kind of fish is best. The best flavor comes from having as many different kinds of fish in the pot as possible. Try to select several kinds of fish without sacrificing freshness.

The best fish for soups are round fish with thick fillets and firm flesh that won’t fall apart in the broth.

Some of the best and least expensive of this type on the East Coast are black sea bass, striped bass, and red snapper. Monkfish (lotte) is also excellent for soup making.