Name: Portuguese Fish Soup (Sopa de Peixe)
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Ingredients: 750 g white fish fillets (such as cod, haddock, or monkfish), skinless and boneless; 3 tbsp olive oil; 1 onion, finely chopped; 2 cloves garlic, minced; 1 leek, sliced thinly (white and light green parts); 2 medium tomatoes, peeled and chopped; 2 medium potatoes, peeled and diced; 1 tsp sweet paprika; 1 pinch saffron threads (optional but traditional); 1 bay leaf; 6 cups fish stock (or water + fish bouillon); Salt and freshly ground black pepper, to taste; Fresh parsley, chopped, for garnish; Lemon wedges, for serving; Rustic crusty bread, to accompany

DifficultyBeginner

CategoryFish, Soups

This traditional Portuguese fish soup is both hearty and aromatic, combining tender white fish with potatoes, tomatoes, and a rich saffron-kissed broth. Often served with crusty bread and a drizzle of olive oil, it’s a perfect example of rustic European coastal cooking that feels both comforting and refined.

Yields4 Servings

Prep Time15 minsCook Time40 minsTotal Time55 mins

For the soup

750 g white fish fillets (such as cod, haddock, or monkfish), skinless and boneless

3 tbsp olive oil

1 onion, finely chopped

2 cloves garlic, minced

1 leek, sliced thinly (white and light green parts)

2 medium tomatoes, peeled and chopped

2 medium potatoes, peeled and diced

1 tsp sweet paprika

1 pinch saffron threads (optional but traditional)

1 bay leaf

6 cups fish stock (or water + fish bouillon)

Salt and freshly ground black pepper, to taste

Fresh parsley, chopped, for garnish

Lemon wedges, for serving

Rustic crusty bread, to accompany

Prepare the base

In a large pot, heat olive oil over medium heat. Add chopped onion, garlic, and leek. Sauté gently for 5–6 minutes until translucent and aromatic.

Add the body

Stir in chopped tomatoes and paprika. Cook until tomatoes break down (about 5 minutes). Add potatoes, bay leaf, and saffron (if using).

Simmer with stock

Pour in the fish stock and bring to a boil. Reduce heat and simmer for 15–20 minutes, or until the potatoes are tender.

Add the fish

Cut the fish into large chunks. Gently add them to the soup. Simmer for 7–10 minutes until just cooked through — the fish should be opaque and flaky but not falling apart.

Season & serve

Remove bay leaf. Taste and adjust salt and pepper. Ladle into bowls, garnish with chopped parsley, and serve with lemon wedges and crusty bread on the side.

Pairing Suggestions

Wine: A chilled Vinho Verde or light-bodied Portuguese white like Arinto or Alvarinho.
Bread: Rustic broa (Portuguese cornbread) or grilled garlic toast.

Ingredients