Jamie Oliver Fish Soup Recipe [GUIDE]

Jamie Oliver’s Fish Soup is a vibrant, hearty dish that celebrates the rich flavors of fresh seafood. It’s not your typical fish soup. this one is packed with a variety of fish, shellfish and veggies, all simmered together in a flavorful broth. It’s the kind of dish that feels like a hug in a bowl, warm and comforting, with the flavors of the sea coming through in every spoonful.

The beauty of Jamie’s version is its simplicity. It uses fresh, seasonal ingredients, yet the result is a complex and aromatic soup. He often adds a little kick with herbs like saffron and fresh parsley which elevate the soup from basic to something you’d want to serve at a special dinner.

Jamie Oliver Fish Soup Recipe

Ingredients Needed

For this soup, fresh is key. Here’s a rundown of what you’ll need:

• Fresh Fish: A mix of white fish (like cod or haddock) and oily fish (like mackerel or salmon) is ideal. This gives the soup layers of flavor. Jamie suggests using any fish that’s in season or readily available.
• Shellfish: A combination of mussels, clams or prawns adds a lovely depth to the soup. They bring in that briny, oceanic taste.
• Vegetables: Onions, garlic, leeks and fennel add that earthy sweetness. Carrots and celery round out the base for a rich flavor profile.
• Tomatoes: For a bit of acidity and richness. They also help create that beautiful red broth that defines the soup.
• Herbs: Fresh thyme, rosemary and bay leaves bring aromatic flavors. Saffron is often added for a touch of luxury while parsley brightens things up at the end.
• Stock: A good fish stock is the foundation of the soup’s flavor. If you’re short on time, you can use store-bought but homemade fish stock is unbeatable.
• Olive Oil: For sautéing the veggies, giving everything that lovely base flavor.
• Salt and Pepper: Essential to bring out the full flavors of the fish and vegetables.

Equipment Needed

You don’t need fancy gadgets for this recipe but a few basic items will make life easier:

• Large Pot or Dutch Oven: This is where all the magic happens. A good-sized pot ensures everything has room to simmer and develop flavor.
• Wooden Spoon: For stirring and getting those caramelized bits off the bottom of the pot.
• Sharp Knife: To chop your veggies and fish, ensuring everything cooks evenly.
• Ladle: For serving the soup into bowls without a mess.
• Strainer or Colander: To clean the shellfish and separate out any bits you don’t want in the final dish (like shells or skin).

How To Make Jamie Oliver’s Fish Soup

Making this soup is pretty straightforward but it does require a bit of patience to allow the flavors to develop. Here’s how to do it:

1. Prep the Fish & Shellfish: Start by cleaning your shellfish and chopping the fish into large chunks. Set them aside, making sure the fish is still cold from the fridge. You don’t want it to go mushy when it hits the hot broth.
2. Sauté the Veggies: Heat some olive oil in your large pot over medium heat. Add onions, garlic and fennel. Let them cook until soft, releasing their natural sweetness. This step builds the base for the soup.
3. Add Tomatoes & Stock: Toss in the chopped tomatoes, allowing them to break down and create a sauce-like consistency. Pour in the fish stock, add your herbs and bring the whole thing to a simmer.
4. Cook the Shellfish: Once the broth is bubbling away, add in your mussels, clams or prawns. Let them cook for about 5-10 minutes, until they open up (this is when you get that lovely ocean aroma).
5. Add the Fish: Now, carefully add your chunks of fish to the pot. Cook for another 10-15 minutes, depending on the thickness of the fish. You want it cooked through but not overdone.
6. Season to Taste: Taste the broth and adjust the seasoning with salt and pepper. If you’re feeling fancy, this is also the time to add a pinch of saffron.
7. Finish with Fresh Herbs: Right before serving, stir in some fresh parsley to brighten things up. A drizzle of extra virgin olive oil or a squeeze of lemon can also add some richness.
8. Serve and Enjoy: Ladle the soup into bowls, making sure to include some of that delicious broth along with the fish and shellfish.

What I Learnt

Cooking Jamie Oliver’s Fish Soup was a journey of flavors. I learned how well different types of fish and shellfish can complement each other. The subtle sweetness of the fennel and the earthiness of the thyme were key in bringing out the natural flavors of the seafood. The fresh parsley at the end was a game-changer, adding a fresh pop to each bite.

What stood out to me most was the importance of layering flavors. It’s not just about throwing ingredients into the pot; it’s about how you build the soup from the base up. The veggies need to be softened and caramelized first, so they infuse the broth with sweetness. Then the fish and shellfish need to be added at the right time to avoid overcooking.

This soup also taught me to embrace seasonal ingredients. Depending on what’s available at the market, you can tweak the recipe and use different kinds of fish or shellfish. The essence of the dish remains the same: it’s about using fresh, high-quality ingredients and letting them shine.

Recipe Tweaks For Jamie Oliver’s Fish Soup

Jamie Oliver’s fish soup is a vibrant, hearty dish that bursts with fresh flavors. But like any great recipe, it’s easy to play around with it based on what you have on hand or your personal taste. Here are a few ideas for tweaking the classic:

1. Swap the Fish: While Jamie suggests using a variety of white fish, you can experiment by adding shellfish like prawns, mussels or even scallops. If you like a bit of spice, consider adding some smoked haddock or chorizo to the mix. It’ll give the soup a deeper, more complex flavor.
2. Herb Choices: The traditional recipe calls for thyme and bay leaves but why not swap in some fresh basil, dill or tarragon? These herbs will give the soup a fresh, aromatic punch.
3. Tomato Base: If you prefer a more robust tomato flavor, consider adding roasted tomatoes or a spoonful of tomato paste to enhance the depth of the broth. Roasting the tomatoes beforehand caramelizes their sugars, making the soup even more flavorful.
4. Spices and Heat: If you love a bit of heat, try adding a pinch of cayenne pepper, a chopped red chili or a dash of smoked paprika. These additions can turn the soup from mild to bold without overpowering the delicate fish flavors.
5. Creaminess: For a slightly creamier texture, you can stir in a little coconut milk or cream just before serving. Coconut milk adds a subtle sweetness while cream gives it a rich, velvety mouthfeel.
6. Vegetables: While the recipe uses fennel and leeks, you could add root vegetables like carrots or parsnips for a more earthy taste. They’ll add a nice balance to the brightness of the fish.

Storage Tips For Leftovers

Leftovers from Jamie Oliver’s fish soup can be just as delightful the next day but to keep them tasting fresh, proper storage is key. Here are a few tips:

1. Cool It Quickly: After your meal, let the soup cool down to room temperature (but not for too long. about 2 hours max). If it’s still steaming when you put it in the fridge, it can raise the temperature inside, promoting bacterial growth.
2. Airtight Containers: Store your leftover soup in an airtight container. This helps preserve the flavors and prevents it from absorbing any odors from the fridge.
3. Reheat Gently: When reheating, do it slowly over low heat. High heat can cause the fish to become rubbery and dry. If you’re adding any cream or coconut milk, stir it in at the end to prevent it from curdling.
4. Freezing: While fish soup can be frozen, the texture of the fish might change when it thaws. If you plan to freeze it, leave out any cream or delicate fish like scallops. Freeze the soup in portions so you can thaw just what you need. When you’re ready to eat it again, reheat and stir in fresh fish or seafood.

What To Eat With Jamie Oliver’s Fish Soup?

Fish soup is already a satisfying meal on its own but pairing it with the right sides can elevate the experience.

1. Crusty Bread: You can’t go wrong with a hearty, crusty loaf to dip into the soup. Sourdough, baguette or a rustic country bread all work wonderfully. The bread soaks up the flavorful broth and gives a satisfying contrast to the lighter fish.
2. Salads: A fresh, zesty salad complements the soup’s richness. A simple green salad with arugula, spinach or mixed greens, dressed in lemon and olive oil, provides a refreshing crunch to balance the soup’s depth. You could also go for something with citrus, like a fennel or orange salad.
3. Garlic Buttered Vegetables: If you want something a little more substantial, consider serving roasted or sautéed vegetables on the side. Think buttered peas, roasted asparagus or even sautéed greens like spinach or kale. These earthy veggies bring texture and a slight bitterness that pairs well with the smooth broth.
4. Cheese: A sprinkle of Parmesan, pecorino or a creamy goat cheese can add a finishing touch. A little cheese melts on top of the soup, adding a creamy, salty bite that enhances the flavors.
5. White Wine or Light Beer: To drink, go for something light and refreshing. A crisp white wine like Sauvignon Blanc or a light ale works wonderfully with the delicate seafood flavors. If you’re after something non-alcoholic, sparkling water with a wedge of lemon is a great option.

FAQs

What Types Of Fish Should I Use For Jamie Oliver’s Fish Soup?

Jamie recommends using a mix of firm white fish like cod, haddock, and a bit of shellfish like prawns for added flavor.

Can I Make Jamie Oliver’s Fish Soup Ahead Of Time?

Yes, you can! It’s even better the next day as the flavors have time to meld together.

What Should I Serve With Jamie Oliver’s Fish Soup?

A crusty loaf of bread or a drizzle of olive oil and fresh herbs on top goes perfectly!