This Catalan Style Fish Soup is like a cozy seaside escape in a bowl—filled with tender white fish, shrimp, and fragrant veggies. It’s hearty, flavorful, and ready to warm you from the inside out.
I love making this soup on chilly days—it fills the kitchen with rich, comforting aromas and pairs perfectly with a slice of crusty bread. It’s simple, rustic, and oh-so-satisfying.
Key Ingredients & Substitutions
- Olive Oil: Adds richness and depth. Sub with vegetable oil or melted butter if needed.
- Onion & Garlic: The aromatic base. Shallots or green onions can be used in a pinch.
- Red Bell Pepper: Adds color and natural sweetness. Yellow, orange, or even zucchini can work as alternatives.
- Tomatoes: Fresh diced tomatoes bring a bright, savory base. Canned tomatoes work too.
- Fish Stock: Provides that ocean-kissed flavor. Use water with fish sauce or bouillon if needed.
- White Fish: Cod and hake are traditional, but snapper, tilapia, or even salmon work well.
- Shrimp: Adds another layer of seafood richness. Swap with clams, mussels, or even crab meat if desired.
- Saffron: Optional but adds a warm golden hue and subtle floral note. Turmeric is a budget-friendly alternative for color.
Ingredients
For the Soup:
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 red bell pepper, diced
- 2 tomatoes, diced
- 1 tsp sweet paprika
- ½ tsp saffron threads (optional)
- 4 cups fish stock or water
- 2 medium potatoes, peeled and cubed
- 400g white fish fillets (e.g., cod or hake), cut into chunks
- 200g shrimp, peeled and deveined
- Salt & pepper, to taste
For Garnish:
- Fresh parsley, chopped
- Lemon wedges, for serving
How to Make It
1. Sauté the Base
In a large pot, heat olive oil over medium heat. Add chopped onion and cook until softened (about 5 minutes). Stir in garlic and red bell pepper; cook 3–4 minutes until tender.
2. Build the Flavor
Add diced tomatoes, paprika, and saffron (if using). Stir and cook for about 5 minutes until the tomatoes break down and release their juices.
3. Simmer the Potatoes
Pour in the fish stock or water. Bring to a simmer, then add cubed potatoes. Cook for 10–15 minutes, or until potatoes are fork-tender.
4. Add the Seafood
Gently add chunks of white fish and shrimp. Season with salt and pepper. Simmer for another 5–7 minutes until the fish is flaky and the shrimp are pink and cooked through.
5. Taste & Serve
Adjust seasoning if needed. Ladle into bowls and garnish with chopped parsley. Serve hot with lemon wedges and bread on the side for dipping.
FAQ & Tips
Can I use a different type of fish?
Yes! Any firm white fish like tilapia, halibut, or even salmon will work. Just make sure it’s fresh and doesn’t overcook.
Can I make this ahead of time?
Absolutely. Cook the soup up to the point just before adding seafood. Cool and refrigerate. When ready to eat, reheat and add the fish and shrimp for fresh flavor and texture.
How do I store leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove and thin with a little broth or water if it thickens.
Want it spicy?
Add a pinch of red pepper flakes or a diced chili pepper during the onion step for a touch of heat.
