Portuguese Fish Soup | Sopa de Peixe

https://www.youtube.com/watch?v=jkEKJgobguw

⏱️ Cooking Time

• Prep time: 25–30 minutes

• Cooking time: 45–50 minutes

• Resting time: 10 minutes

• Total time: ~1 hour 30 minutes

🍽️ Servings - 4 as a main / 5–6 as a starter

🐟 Ingredients

For the seafood stock

• 500 g sea bass (robálo), cut into pieces

• 250 g fresh prawns (shell-on)

• 1.5 liters water

• 1 small onion (80 g), sliced

• 2 cloves garlic, roughly chopped

• 1 bay leaf

• Coriander stems (optional, for extra flavor)

• 1 tsp salt

For the soup base

• 1½ tbsp olive oil

• 1 medium onion, diced

• 3 cloves garlic, chopped

• ½ red pepper, chopped

• 1 red chili (to taste)

• 100 g leek, sliced

• 100 g carrot, chopped

• 120 g turnip, chopped

• 250 g potatoes, chopped

• 150 g tomato, seeds removed and chopped

• Water (enough to cover vegetables)

Final additions

• Flaked cooked fish

• Chopped prawns

• Fresh coriander, finely chopped

• Extra virgin olive oil (for finishing)

• Salt to taste

To serve

• Toasted bread cubes (croutons)

• Crab sticks (surimi), sliced

👩‍🍳 Instructions

1. Prepare the fish and prawns

Cut the sea bass into pieces and set aside.

Prepare the prawns:

• Twist off the heads and reserve

• Peel the shells and keep them

• Remove the vein

• Chop into bite-sized pieces if large

Rinse lightly and leave in a strainer to drain. Set aside.

2. Make the seafood stock

In a large pot, add:

• Fish pieces

• Prawn heads and shells

• Onion, garlic, bay leaf, coriander stems

• Salt and water

Bring to a boil over high heat, then reduce to medium and simmer for 10–15 minutes, until the fish is tender.

Skim off any foam for a cleaner broth.

Remove the fish and set aside to cool.

Continue simmering the stock for another 10 minutes to extract more flavor.

Remove from heat, gently press the prawn heads to release their juices, and let it rest for 10–15 minutes.

Strain the stock and set aside.

3. Flake the fish

Once cooled, flake the fish into pieces and set aside along with the chopped prawns.

4. Prepare the vegetable base

In a large pot, heat olive oil over medium heat.

Add:

• Onion, garlic, leek, red pepper, and chili

Sauté for a few minutes until softened (do not brown).

Add:

• Tomato, potatoes, turnip, and carrot

Stir for 2 minutes.

5. Cook and blend

Add enough water to just cover the vegetables.

Cover and cook until soft and tender (10–15 minutes).

Add about half of the seafood stock, then blend until smooth and silky.

6. Build the soup

Add the remaining stock, adjusting to your desired consistency. (For a lighter spring soup, use all the stock. Add a little water if needed.)

7. Finish the soup

Add:

• Flaked fish

• Chopped prawns

Simmer for:

• 2 minutes (small prawns)

• 3–4 minutes (large prawns)

Add chopped fresh coriander and a drizzle of olive oil.

Taste and adjust salt if needed.

8. Rest and serve

Turn off the heat and let the soup rest for 5–10 minutes.

Serve with:

• Toasted bread cubes (Croutons)

• Sliced crab sticks

• Fresh coriander

• A drizzle of olive oil

✨ Serving Suggestion

Serve half a bowl of soup, then top with croutons, crab sticks, and herbs for a beautiful, glossy, restaurant-style presentation.

💡 Tips

• Use whole fish pieces (with bone) for the best stock flavor

• Do not overcook prawns—they should stay tender

• Blend well for a silky texture

• Adjust thickness with stock or water

💛 Final Note

This soup is perfect as a light lunch, dinner, or supper any time of the year—but it truly shines in spring. Delicate, full of umami, and naturally flavorful—simple to make, yet elegant.