Portuguese Fish Soup (Sopa de Peixe)

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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.

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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
1

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
2

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
3

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
4

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
5

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
6
  • Wine: A chilled Vinho Verde or light-bodied Portuguese white like Arinto or Alvarinho.

  • Bread: Rustic broa (Portuguese cornbread) or grilled garlic toast.

Ingredients

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
Portuguese Fish Soup (Sopa de Peixe)
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