Oct 26
2012

Fisherman’s Soup Recipe with Tilapia, Shrimp, Tomatoes & Capers

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This richly flavored, but simple, fisherman’s soup is filled with tilapia (or other white fish), shrimp and a spicy tomato broth. Considering the depth of flavor, it is surprisingly healthy and low-fat.
Fisherman's Soup Recipe with Tilapia, Shrimp, Tomatoes & Capers | cookincanuck.com #soup

When I was about 11 years old, my dad and I loaded up the car, Canadian singer Anne Murray’s silky voice cued up in the cassette player (I’m really dating myself here, aren’t I?), and headed off to the interior of British Columbia to catch some fish.

We spent most days put-putting along in a rented speed boat, cruising the lakes as we set our hooks with live bait or shiny spinners (I always called dibs on the pink one). As hard as my dad tried to teach me the nuances of fishing, I insisted on sticking to my rather unorthodox method of attracting the iridescent lake trout.

YoungFishing
Pretty darn proud of my catch.

The funny thing was that it worked. On every loop around the lake, I caught one or two fish while my dad’s hook remained virtually untouched.

You want to know the secret, don’t you? This is it. Step one: Stand at the stern of the boat, hands cupped around your mouth. Step two: As loudly as you can, using your best 11-year old girl voice, yell, “Here fishy, fishy, fishy” over and over again. Step three: Hold onto your fishing rod…tightly. You call and they will come.

I’m sure the other fisherman absolutely loved us. “Gosh darn city folks!”

At the end of the day, we had some good-looking trout on our hands and limited pantry supplies. The order of the day was simply prepared fish, allowing the freshness to shine through. This soup reminds me of those meals. The simplicity of the ingredient list complements the flavor of the tilapia and shrimp beautifully.

(Side note: Don’t forget, you have until October 31st to send me your submissions for the Monthly Mingle. The theme is squashes! Read the details here.)

The recipe:
Heat the olive oil in a large saucepan set over medium heat.

Add the onion, garlic, red bell pepper and carrot. Cook, stirring occasionally, until the onions and peppers are tender, 7 to 8 minutes.

Fisherman's Soup Recipe with Tilapia, Shrimp, Tomatoes & Capers

Add the oregano and chile flakes, and cook for 1 minute. Add the parsley and white wine, and cook for 1 additional minute. Add the tomatoes and vegetable broth, and bring to a simmer.

Fisherman's Soup Recipe with Tilapia, Shrimp, Tomatoes & Capers

Add the tilapia pieces and cook, stirring occasionally, until the fish is almost cooked through, about 4 minutes.

Fisherman's Soup Recipe with Tilapia, Shrimp, Tomatoes & Capers

Add the shrimp and continue to simmer until the shrimp is barely cooked through, 2 to 3 minutes. Remove from heat, stir in capers and season to taste with salt and pepper. Serve.

Other tilapia, or other white fish, recipes:

TilapiaCollage
Cookin’ Canuck’s Baked Tilapia with Arugula Walnut Pesto & Toasted Breadcrumbs
Cookin’ Canuck’s Fish Tacos with Creamy Green Chile & Cilantro Sauce
Jehan Can Cook’s Caribbean Style Stewed Fish
Tickled Red’s Surfers Island Spice Mahi
Sel et Sucre’s Crispy Tilapia with Spicy Thai Basil Sauce

Fisherman’s Soup Recipe with Tilapia, Shrimp, Tomatoes & Capers

Yield: Serves 4

Serving Size: 1/4 of the soup

From the kitchen of Cookin Canuck. www.cookincanuck.com

Ingredients

  • 1 tbsp olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 red bell pepper, seeded & diced
  • 1 large carrot, diced
  • 1/2 tsp dried oregano
  • 1/8 - 1/4 tsp dried (crushed) chile flakes
  • 1/2 cup chopped flat-leaf parsley
  • 1/2 cup dry white wine
  • 1 can (28 oz.) petite diced tomatoes (juices included)
  • 3/4 cup vegetable broth
  • 1/2 tsp kosher salt
  • 1 1/4 lb. firm white fish (such as tilapia), cut into 1-inch pieces
  • 1/2 lb. medium shrimp, shelled
  • 2 tbsp capers
  • Salt & pepper, to taste

Instructions

  1. Heat the olive oil in a large saucepan set over medium heat.
  2. Add the onion, garlic, red bell pepper and carrot. Cook, stirring occasionally, until the onions and peppers are tender, 7 to 8 minutes.
  3. Add the oregano and chile flakes, and cook for 1 minute. Add the parsley and white wine, and cook for 1 additional minute.
  4. Add the tomatoes and vegetable broth, and bring to a simmer.
  5. Add the tilapia pieces and cook, stirring occasionally, until the fish is almost cooked through, about 4 minutes.
  6. Add the shrimp and continue to simmer until the shrimp is barely cooked through, 2 to 3 minutes. Remove from heat, stir in capers and season to taste with salt and pepper. Serve.

Notes

Calories 320.1 / Total Fat 8.4g / Saturated Fat 2.1g / Cholesterol 143.3mg / Sodium 883.4mg / Total Carbohydrates 16.1g / Fiber 3.9g / Sugars 6.0g / Protein 42.9g / WW (Old Points) 6 / WW (Points+) 8 (Does not include additional salt and pepper)

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{ 59 comments… read them below or add one }

1 Liz @ The Lemon Bowl October 26, 2012 at 5:33 am

I love fish soups of all kinds and this is one of my favorite versions!! It reminds me of my years in Boston and my family in San Francisco. Thanks for sharing.

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2 Dara (Cookin' Canuck) October 26, 2012 at 11:30 am

I’m glad it brought back some good memories for you, Liz. SF and Boston are definitely some great seafood cities!

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3 SeattleDee October 26, 2012 at 6:49 am

Delicious. Fish soup tops my list of healthy/tasty soups; add a touch of fennel or Pernod for an extra flavor boost.

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4 Dara (Cookin' Canuck) October 26, 2012 at 11:30 am

Pernod, fennel or even Vermouth would be a fantastic addition!

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5 Stephanie October 26, 2012 at 6:59 am

Oh this looks fabulous! Absolutely going on the menu next week. My only wish is that I had better access to fresher fish. Unfortunately southern Manitoba does not lend itself well to fresh fish access :P

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6 Stephanie October 26, 2012 at 7:01 am

Oh, and I am pretty sure the style you are sporting in the picture dates you more than the Anne Murray reference :) Also, I completely rocked that coat too at some point in my childhood :)

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7 Dara (Cookin' Canuck) October 26, 2012 at 11:31 am

LOL. So true! It was not a good look.

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8 Dara (Cookin' Canuck) October 26, 2012 at 11:31 am

I hear you, Stephanie. Being in land-locked Utah leaves me yearning for the fresh fish of B.C. I hope you enjoy the soup.

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9 Maria October 26, 2012 at 7:00 am

This soup is perfect for the cold weather we are having!

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10 Dara (Cookin' Canuck) October 26, 2012 at 11:31 am

And what a shock that cold weather was! I’m eating soup almost every day.

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11 Emma October 26, 2012 at 8:23 am

This looks delicious, and perfect for a cold rainy week in Pittsburgh this week! My boyfriend has a shrimp allergy, should I just sub in extra tilapia, or can I replace it with something else? Thanks!

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12 Dara (Cookin' Canuck) October 26, 2012 at 11:32 am

Emma – yes, just leave out the shrimp. You could substitute with more tilapia, or add in a different type of white fish, such as mahi mahi or cod.

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13 Emma October 31, 2012 at 8:59 am

Made this last night and it was delicious! Thanks so much!

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14 Lori @ RecipeGirl October 26, 2012 at 9:44 am

Dara- this is an awesome recipe. So much good stuff all in one pot. And how cute are you with the fish?!

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15 Dara (Cookin' Canuck) October 26, 2012 at 11:32 am

LOL. Thanks, Lori. It was a fun trip with my dad, that’s for certain.

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16 Kathy October 26, 2012 at 9:51 am

Delicious! Did not have any vegetable broth, so I made a shrimpy broth by boiling the shells after I cleaned the shrimp. I also used cod because there was no fresh tilapia.

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17 Dara (Cookin' Canuck) October 26, 2012 at 11:33 am

Kathy – wow, you are speedy! As shrimp broth is a great way to add even more flavor. I’m so glad you enjoyed it.

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18 Gerry @ Foodness Gracious October 26, 2012 at 10:22 am

Great story and what a catch! I remember going fishing with my uncle as a kid, I’ll never forget those times. That looks like a good soup for the cold weather…if wer’e ever gonna get any here??

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19 Dara (Cookin' Canuck) October 26, 2012 at 11:33 am

Thanks, Gerry! I’d be happy to send you some of our cold weather. It was 26 degrees F here this morning!

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20 Kalyn October 26, 2012 at 10:30 am

This sounds so healthy and flavorful! And love seeing your younger self too!

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21 Dara (Cookin' Canuck) October 26, 2012 at 11:34 am

Thanks, Kalyn. I was really pleased with how this soup turned out.

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22 Sommer@ASpicyPerspective October 26, 2012 at 12:01 pm

Dara, just look how CUTE you were! (And still are.) Love seeing the old photos. :)

This reminds me Cioppino which is one of my most favorite things in the whole wide world. We will be eating this over the weekend….

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23 Kristen October 26, 2012 at 1:06 pm

Hahaha – oh I loved this!

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24 Jeanette October 26, 2012 at 1:50 pm

I love this Dara – nice and light but oh so good! What a cute picture too!

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25 Bev @ Bev Cooks October 26, 2012 at 2:25 pm

LOOOOOOOVE fisherman’s souuuuup.

And I love even more that picture of you, omg.

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26 Lana @ Never Enough Thyme October 26, 2012 at 6:30 pm

A lovely, lovely soup with beautiful Mediterranean flavors. Love it!

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27 Christina Womack October 26, 2012 at 6:40 pm

I am so making this :)

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28 Pretend Chef October 26, 2012 at 7:17 pm

That picture of you… squee! So cute! The flavors in this sound amazing. Can’t wait to give this a try.

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29 Rachel October 26, 2012 at 7:49 pm

I hardly eat fish at home but this looks too good not to make! Yum!

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30 Lora @cakeduchess October 26, 2012 at 7:54 pm

This soup would be perfect on this blustery evening from the hurricane. It reminds me of a soup my mother-in-law makes. Love the flavors and the photo of you fishing:)so sweet.

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31 Aggie October 27, 2012 at 4:02 am

This soup looks perfect. I could honestly only imagine how good it smells. I love your fishing trip story, made me laugh! What a cute fisherman you were!

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32 Dara @how_to_eat October 27, 2012 at 8:04 am

This looks fantastic and perfect for a rainy day like today! Could I sub another fish for the shrimp? Any suggestions?

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33 Anna @ Crunchy Creamy Sweet October 27, 2012 at 8:40 am

It’s cold today and I could totally go for a big pot of this delicious soup! Love the picture of you!

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34 Lauren @ Part Time House Wife October 27, 2012 at 9:51 am

Fishing memories are my most favorite of my growing up days. I wish so much I could go back and re-live so many of them!
This soup sounds like something my husband would slurp up in a second.

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35 KimNB October 27, 2012 at 2:28 pm

This is definitely going in my soup repertoire. I love soups. A hint of smoked paprika would go nicely in this.

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36 MikeVFMK October 28, 2012 at 3:32 pm

love fishermans soup and your version looks incredible. Love that pic of you a young girl, reminds me of my summers fishing with my uncles.

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37 The Squishy Monster October 28, 2012 at 8:13 pm

There’s a Korean stew similar to this and I bet me and Pops would just LOVE this! It’s right up our alley =)

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38 marian October 28, 2012 at 8:27 pm

looks great! i like to make soup at the start of the week and piece it out day by day since im just cooking for myself—that in mind, how long will this stay fresh? And how does it hold up to reheating (microwave) and freezing?

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39 Deborah October 28, 2012 at 10:11 pm

haha – I love your fishing technique!! And this soup sounds wonderful!

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40 David Jenkins October 29, 2012 at 8:16 am

Tried this last night with a few modifications. We added celery and diced potatoes to make it more of a stew and also used the shrimp shells in a cheesecloth bag to add more flavor. On a cool, wet night it was just perfect!

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41 Anika October 30, 2012 at 5:56 pm

This soup is delicious! I’m so glad I found the recipe on pinterest — and your blog with it. Both are great.

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42 Jennifer October 30, 2012 at 8:25 pm

Found this recipe on pinterest and I just made it today. It was great! I don’t drink so I just subbed the white wine with chicken stock. I squirted some lemon juice over the soup, which was a nice but not necessary addition. Thanks again for such a great recipe!

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43 Wizzy November 1, 2012 at 11:30 am

Such a great photo of your catch:-) Capers in soup are a new idea for me …sounds goood tho.

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44 Valentina November 6, 2012 at 11:48 pm

Dara, this is my favorite sort of meal. LOVE it!

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45 Knockout Kitchen November 14, 2012 at 8:19 am

I’ve made a similar soup in the past but didn’t use capers. Capers seem like a nice touch.

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46 janie January 4, 2013 at 5:09 pm

I made this for dinner tonight to get us through an unusually cool cold spell in deep South Texas! It was light and tasty, the fish was firm and satisfying. I loved the taste that the capers imparted on the dish. Next time I may add a tad more pepper flakes for some extra kick. We had it with some crusty bread, slightly buttered. Over all, a delicious, healthy, and satisfying meal. It’s a keeper, and I plan to make it again! Thank you so much for sharing such a wonderful recipe!

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47 janie January 4, 2013 at 5:09 pm

P.S.
Mine looked just like your picture, right down to the red-orange ceramic pot :)

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48 Vanessa (Mom's Menu Planner) January 25, 2013 at 8:25 am

Hello :)

I just wanted to let you know I linked to this delicious soup recipe here – http://www.momsmenuplanning.com/2013/01/freezing-cold-weather-food.html

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49 Jennifer February 19, 2013 at 4:02 pm

So yummy! This is my second time making it in a month. Quick easy and delicious. Thanks so much for the recipe.

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50 Jamie September 13, 2013 at 9:25 pm

I tried this soup tonight and it was a success on the first try! My family loves it! I added an extra cup of water and 1/2 cup of vegetable broth for extra broth to eat with rice. Seasoned with double the amount of oregano and capers. MMMmmm…even my 4-year-old can’t get enough of it! Thank you so much for this delicious recipe. It will definitely be served at least once a month. :)

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51 Annette October 21, 2013 at 7:38 pm

I found this recipe through Pinterest. I made it tonight for dinner. My husband LOVE IT. And I quote: “This is a home run”. It was very delicious. I did not include the capers (my husband does not like them). It is so filling. I served it with Mexican cornbread. This recipe is a WINNER :)

Thank you for sharing.

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52 Jennifer November 8, 2013 at 4:17 pm

I love love love this recipe. It’s so healthy and full of flavor. I made this for my mother in law and she loved it as well. I’ve made this several times and it always comes out great. The capers are so great in this recipe. Since I dont drink, I just use more chicken broth. I’ve also made this with vegetable stock and it tastes great with that as well. Amazing recipe!!

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53 Janie January 1, 2014 at 3:55 pm

Thank you for sharing such a great and simple recipe. I have made this a few times because the weather does get chilly, even in South Texas :) I love how light the broth is. It makes for the perfect healthy meal without being heavy or over indulgent. Thanks for sharing :)

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54 Waunda January 4, 2014 at 6:24 pm

Ohh, this was soo good! I used Italian seasoning because I didn’t have straight oregano, and I used the greater qty of chile pepper flakes. Perfect amount of heat; will make again :)

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55 Laura January 13, 2014 at 9:46 pm

I made this soup and it was the best. Will sure make it again.
Tiny bit of sour scream added to our bowls certainly made it superb.
Great recipe.
Laura

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57 Meghan April 7, 2014 at 4:33 pm

Just made it tonight–turned out great. Thanks for the wonderful recipe!

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58 Lindsey Chester July 29, 2014 at 9:43 pm

Hi, this sounds wonderful! Are the nutrition facts for a serving or the entire soup?

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59 Rachel November 9, 2014 at 11:02 am

I tried this recipe last night – and OMG, it is to die for! Thank you sooo much for sharing this recipe with us, Dara! I substituted tilapia with salmon (couldn’t find tilapia firm enough), but it was delicious. Perfect thing to have on a cold night. I will definitely be cooking this one again. :)

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