Fish soup recipe

Fish Soup by Sarasaniba

There are recipes that have the power to transport us, and this fish soup is, without a doubt, my return ticket to my mother’s kitchen. She taught me the secret to this dish, and it has been my absolute favorite ever since.

What I love most is how incredibly simple and easy it is, yet the result is next-level. The trick is in the "mimo"—the extra care: letting the onion sweat slowly and choosing top-tier ingredients, like this pristine hake from Mariskito. It’s a light, comforting recipe with that touch of lemon that changes everything.

It’s perfect for those days when you need a hug in the form of a warm bowl! Ready to give it a go?

By @sarasaniba

Ingredients

  • 1 onion
  • 500ml water or fish stock
  • 2 potatoes
  • 250g hake
  • Fresh parsley
  • Lemon

Method

1. Cut a large onion into julienne strips (thin slices). In a wide pot, add a generous splash of extra virgin olive oil and a pinch of salt. Sweat the onion over low heat. We aren't looking to brown it quickly; we want it to release its moisture and caramelize gently until it’s translucent and tender. This natural sweetness will be the soul of our broth.

Fish soup base

2. Once the onion is perfectly caramelized, it’s time to add the liquid. You have two options:

Water: If you want it as light as possible.

Fish Stock: If you want extra intensity and depth. Add enough liquid to generously cover the ingredients we’ll add next.

3. Peel and chop the potatoes. Add them to the pot and let them boil for about 10 minutes. This allows them to soften and begin thickening the broth slightly.

Add potatoes to the fish soup

4. While the potatoes are cooking, prep the hake. (The hake from Mariskito arrived perfectly clean, skinless, and boneless). Cut it into uniform chunks of about 3-4 cm. Once the potatoes have had their 10 minutes of glory, carefully stir the hake into the pot.

Cut fish for the soup

5. Cook everything together for an additional 5 to 8 minutes. Don't overdo it! Hake is a delicate fish, and we want it to stay juicy. You’ll know it’s ready when the center of the chunks turns from translucent to a perfect opaque white.

6. Turn off the heat and let it rest for a minute. To take this dish to a professional level, serve it with freshly chopped parsley and a squeeze of lemon. Delicious!

Plating fish soup

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