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A bowl of clear fish soup garnished with julienned vegetables, herbs, and olive oil, served with a spoon and an orange napkin.
Mirjana

Clear Fish Soup with Fresh Herbs and Lemon – A Light and Elegant Broth

A light, flavorful fish soup made with tilapia, carrots, parsnip, and fresh herbs in a delicate wine-infused broth. Perfect for a cozy lunch or elegant dinner starter.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 6 people
Course: Soup
Cuisine: Mediterranean inspired
Ingredients Method

Ingredients
  

  • 4 cups vegetable broth
  • 4 cups fish broth
  • 2 cups dry white wine (e.g., Pinot Grigio or Sauvignon Blanc) optional
  • 4 tilapia fillets, approximately 6 oz each, cut into 2-inch pieces (or cod/halibut)
  • 1 large onion, halved
  • 2-3 garlic cloves, minced
  • 3 large carrots, cut into 2-inch pieces (plus 1 extra for garnish)
  • 1 large parsnip root, cut into 2-inch pieces (plus 1 smaller root for garnish)
  • 3-4 small tomatoes
  • 1 medium potato, peeled and quartered
  • Sprigs of fresh parsley (plus more for garnish)
  • Juice from ½ lemon
  • 1/2 tsp ground white pepper
  • 1 tbsp Himalayan pink salt (or to taste)
  • Toasted baguettes or crusty bread, for serving as needed
  • For Garnish:
  • Julienned carrot and parsnip, Fresh chives, Chopped parsley
  • 2 tbsp extra virgin olive oil

Method
 

  1. Prepare the ingredients
  2. Build the Broth:

    In a large soup pot, combine vegetable broth, and fish broth. Add onion, garlic, carrots, parsnip, tomatoes, potato, and parsley sprigs. Bring to a gentle simmer over medium heat.
    A blue pot filled with simmering clear fish broth base with carrots, parsnip, onion, tomatoes, parsley, and garlic.
  3. Simmer Slowly
:
    Reduce heat to low and cook for about 60 minutes, uncovered. Add the white wine in ½-cup portions as the broth reduces, allowing flavors to deepen. Skim off any foam that forms on the surface for a clear broth.
    Prepare Garnish
:
    While the broth simmers, julienne or finely grate one carrot and one small parsnip. Chop fresh parsley and chives. Set aside with lemon juice and olive oil for finishing.
    Close-up of julienned carrot and parsnip with lemon half, olive oil, parsley, and chives ready for garnish.
  4. Strain the Broth:

    After cooking, strain the broth into another pot to remove vegetables and herbs. Bring the clear broth back to a gentle boil.
    Poach the Fish:

    Gently add tilapia (or other firm white fish) pieces to the simmering broth. Poach for 4–5 minutes until the fish is cooked through but still tender.
    Finish and Serve:

    Turn off the heat. Stir in lemon juice, add the julienned vegetables, and drizzle olive oil over each serving to create golden droplets on the surface. Sprinkle with fresh herbs and serve hot with toasted bread.
    A bowl of clear fish soup garnished with julienned vegetables, herbs, and olive oil, served with a spoon and an orange napkin.