Fish and Vegetable Soup Recipe

Winter nights in call for soup, and this one will bowl you over with flavor!

This flavorful soup uses virtually any kind of leftover flaked fish. Any leftovers freeze well.

Serves 4 to 6


  • 8 cups fish stock
  • 1 cup chopped carrots
  • 1 cup peeled and chopped potatoes
  • 2 cups peeled, seeded, and chopped tomatoes
  • 2 cups trimmed okra, cut into thirds
  • 1 cup chopped scallions, both white and green parts
  • 1 cup chopped green or red pepper
  • 2 cups flaked cooked fish (such as cod, arctic char, or haddock)
  • Salt
  • Freshly milled black pepper


Heat the fish stock in a large nonreactive pot. Add the carrots, potatoes, tomatoes, okra, scallions, and pepper. Simmer over medium-low heat for 40 minutes. Add the fish. Remove from the heat and cover. Let sit for a few minutes to let the flavors meld. Season with salt and pepper to taste.

From the "Legal Sea Foods Cookbook" by Roger Berkowitz and Jane Doerfer, illustrated by Edward Koren.

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