Irish Fish Pie Soup is a deconstructed version of the classic fish pie — all the creamy, briny comfort of the original dish, but in spoonable, soup form. Think flaky white fish, sweet leeks, and buttery potatoes in a silky broth enriched with cream and a touch of mustard. It’s cozy, nourishing, and effortlessly elegant.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 20 minsCook Time 35 minsTotal Time 55 minsFor the Soup
1 tbsp butter
1 tbsp olive oil
1 medium leek, white and light green parts only, thinly sliced
1 small onion, finely chopped
2 cloves garlic, minced
1 stalk celery, diced
2 medium potatoes, peeled and cubed
3 tbsp all-purpose flour (or 2 tbsp cornstarch slurry)
4 cups fish stock or chicken broth
1 cup whole milk
½ cup heavy cream
1 tsp Dijon mustard
½ tsp Worcestershire sauce (optional)
1 ½ lbs white fish (e.g. cod, haddock, hake), cut into bite-sized pieces
½ cup frozen peas
Salt and freshly ground black pepper
Garnish
2 tbsp fresh parsley, chopped
Optional: croutons, grated cheddar, or lemon zest
Sauté the Base
1
In a large soup pot, heat butter and olive oil over medium heat.
Add leeks, onion, celery, and a pinch of salt. Cook gently for 6–8 minutes until soft and translucent.
Stir in garlic and cook for 1 minute more.
Add Potatoes and Broth
2
Add diced potatoes and stir in the flour to coat the vegetables. Cook 1–2 minutes to remove raw taste.
Slowly pour in fish stock while stirring. Bring to a boil, then reduce to a simmer and cook 10–15 minutes , or until potatoes are tender.
Add Creamy Components
3
Stir in milk, cream, mustard, and Worcestershire (if using).
Simmer gently (do not boil) for 5 minutes to allow flavors to meld.
Add Fish and Peas
4
Gently add fish pieces to the pot. Simmer 5–7 minutes or until fish is opaque and flakes easily.
Add frozen peas and stir to heat through.
Season with salt and pepper to taste.
Serve
5
Ladle soup into warm bowls.
Garnish with chopped parsley , lemon zest , or a sprinkle of cheddar if you want a cheesy fish pie flavor.
Serve with Irish soda bread , crusty sourdough, or buttered toast.
Serving Ideas
6
Bread pairings: Warm brown bread or cheesy scones.
Side salad: Bitter greens with lemon vinaigrette or apple-fennel slaw.
Drink: Pair with crisp white wine , light ale, or a glass of Guinness.
Variations
7
Add smoked fish: Use smoked haddock or trout for a deeper flavor.
Use prawns or salmon: Stir in peeled shrimp or salmon pieces near the end.
Make it gluten-free: Use cornstarch instead of flour.
Ingredients For the Soup
1 tbsp butter
1 tbsp olive oil
1 medium leek, white and light green parts only, thinly sliced
1 small onion, finely chopped
2 cloves garlic, minced
1 stalk celery, diced
2 medium potatoes, peeled and cubed
3 tbsp all-purpose flour (or 2 tbsp cornstarch slurry)
4 cups fish stock or chicken broth
1 cup whole milk
½ cup heavy cream
1 tsp Dijon mustard
½ tsp Worcestershire sauce (optional)
1 ½ lbs white fish (e.g. cod, haddock, hake), cut into bite-sized pieces
½ cup frozen peas
Salt and freshly ground black pepper
Garnish
2 tbsp fresh parsley, chopped
Optional: croutons, grated cheddar, or lemon zest
Directions Sauté the Base
1
In a large soup pot, heat butter and olive oil over medium heat.
Add leeks, onion, celery, and a pinch of salt. Cook gently for 6–8 minutes until soft and translucent.
Stir in garlic and cook for 1 minute more.
Add Potatoes and Broth
2
Add diced potatoes and stir in the flour to coat the vegetables. Cook 1–2 minutes to remove raw taste.
Slowly pour in fish stock while stirring. Bring to a boil, then reduce to a simmer and cook 10–15 minutes , or until potatoes are tender.
Add Creamy Components
3
Stir in milk, cream, mustard, and Worcestershire (if using).
Simmer gently (do not boil) for 5 minutes to allow flavors to meld.
Add Fish and Peas
4
Gently add fish pieces to the pot. Simmer 5–7 minutes or until fish is opaque and flakes easily.
Add frozen peas and stir to heat through.
Season with salt and pepper to taste.
Serve
5
Ladle soup into warm bowls.
Garnish with chopped parsley , lemon zest , or a sprinkle of cheddar if you want a cheesy fish pie flavor.
Serve with Irish soda bread , crusty sourdough, or buttered toast.
Serving Ideas
6
Bread pairings: Warm brown bread or cheesy scones.
Side salad: Bitter greens with lemon vinaigrette or apple-fennel slaw.
Drink: Pair with crisp white wine , light ale, or a glass of Guinness.
Variations
7
Add smoked fish: Use smoked haddock or trout for a deeper flavor.
Use prawns or salmon: Stir in peeled shrimp or salmon pieces near the end.
Make it gluten-free: Use cornstarch instead of flour.
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