This richly flavored, but simple, fisherman’s soup recipe 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. 238 calories and 1 Weight Watchers Freestyle SP
This fisherman’s soup recipe brings back some very good memories. 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.
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 fisherman’s soup recipe reminds me of those meals. The simplicity of the ingredient list complements the flavor of the tilapia and shrimp beautifully.
The fisherman’s soup 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.
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.
Add the tilapia pieces and cook, stirring occasionally, until the fish is almost cooked through, about 4 minutes.
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:
Baked Tilapia with Arugula Walnut Pesto & Toasted Breadcrumbs
Fish Tacos with Creamy Green Chile & Cilantro Sauce
Fisherman’s Soup Recipe with Tilapia, Shrimp, Tomatoes & Capers
Ingredients
- 1 tablespoons olive oil
- 1 medium onion chopped
- 3 cloves garlic minced
- 1 red bell pepper seeded & diced
- 1 large carrot diced
- 1/2 teaspoon dried oregano
- 1/8 - 1/4 teaspoon dried crushed chile flakes
- 1/2 cup chopped flat-leaf parsley
- 1/2 cup dry white wine
- 1 28 ounce can petite diced tomatoes (juices included)
- 3/4 cup vegetable broth
- 1/2 teaspoon kosher salt
- 1 1/4 pounds firm white fish such as tilapia, cut into 1-inch pieces
- 1/2 pound medium shrimp shelled
- 2 tablespoon capers
- Salt & pepper to taste
Instructions
- 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.
- 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.
- Add the tilapia pieces and cook, stirring occasionally, until the fish is almost cooked through, about 4 minutes.
- 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
Nutrition
Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.
Amy
This was very good I’m not a fan of tilapia so I used cod and I only had a green pepper. My husband and myself loved it our son ate the fish and shrimp and broth
Dara
So glad to hear that, Amy!
Dave
Made this today. Fantastic! Perfect seasoning in the broth. Will make again as it is very quick and easy to make.
Dara
That’s great to hear, Dave! Thanks for letting me know.
Peter
Made it this Saturday. Another great (and simple!) recipe. Thank you. Pete
Michele
Such a good recipe! I tweaked it a bit. I added more broth 2 cups (half vegetable/half fish), added a cup of corn and probably not as much fish (I had cod) as called for in the original recipe. Bumped up the spice with plenty of McCormick Sweet Bail and Oregano. Just such a satisfying and delicious soup. You’ve got some really great recipes on this site and I can’t wait to try more.
Celeste
Delicious! Clean bowls for everyone! I added 8oz clam juice instead of the vegetable broth. I found I had to add cup and half water got make enough broth.
Jessica
I have made this 4 or more times now and it is absolutely delicious, even with the changes I have to make to suit my husband’s taste buds.. My husband loves it and I always end up wishing I made double the amount! He doesn’t like peppers or cooked carrot so I replace those with zucchini. I replace the wine with more broth (we never have it in the house), and leave out the capers.
Thank you so much for a great recipe.
Dara
That’s great to hear, Jessica! I’m so glad to hear that you’re able to make changes to suit your family’s tastebuds.
Meghan | Fox and Briar
Yess, I love seafood but I’ve never made a soup like this, so good!
Jess Torres
Thanks for the Fisherman’s soup recipe. It’s nice to find meals that fit my life style. I am a vegetarian and make a lot of our meals at home. We seldom eat out as it difficult to find restaurants that make a tasty vegetarian dishes. As for you transformation I must say I am impressed. It’s does my heart good to see someone take an interest in their health.
My story is that I became a vegetarian and lost 32 pounds. I went from a 38 inch waist to a 34″ and I have not gained any back. As a matter of fact that I am so active that if I’m not carful I start loosing weight. Keep up the good work and thanks again.
Elle
This soup is delicious! It will disappears quickly each time I make it. I followed the recipe as stated each time and it has always turned out the same. Thanks for sharing!
Dara
That’s great to hear, Elle!
Bruna
THANK YOU soo much for such a wonderful recipe! I’m a Brazilian living in Mexico and had this bunch of tilapia fillets sitting in the freezer and no idea what to do with it. I would eat the whole pan if I could! Best soup ever and best use of tilapia (so sick of broiling/grilling it). I only substituted the white wine for rose since I already had a bottle open in my fridge (and had a glass with the soup, plus some baguette). I’ll sleep so happy tonight!
Colin
This soups was delishoius
I added scollops and a fixed up jalapeño pepper.
Kim Dryden
Hi! While I can substitute the fish all day long (not a Tilapia lover), is it okay to leave out the capers as well? Not a fan of capers or cilantro, go figure… 🙂
Thanks in advance!
Kim
JoEllyn
I have made this several times in the last couple of months — it is AWESOME! I left out capers (don’t like them) and substituted a box of “seafood broth” for the vegetable broth. I also reduced the tomatoes by 25% and increased the broth by the same — e.g. when I doubled the recipe, I used 3 x 14oz cans of tomatoes and used 2 cups of broth (instead of 1.5). Soooo good. My family loved it. Will be making it again tonight.
Wallacan
Can this be made in the crockpot? I skipped the capers, added bay scallops and used jumbo shrimp cut in bite sized pieces -also Fire Roasted tomatoes replaced the petite diced. This incredible soup was served with crusty roll and grated parmesan – YUM
Judy Frisk
I make this all the time in my slow cooker. I dump everything in the cooker, no cooking at all. Low for 6 hours, turn to high, add fish, cook for 10 minutes, add shrimp and cook for 10 more minutes. I make the day before and it reheats well.
Rachel
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. 🙂
Lindsey Chester
Hi, this sounds wonderful! Are the nutrition facts for a serving or the entire soup?
Meghan
Just made it tonight–turned out great. Thanks for the wonderful recipe!
Laura
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
Waunda
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 🙂