Updated: Mar 12
Many are intimated by a fish soup— please don’t be. This version is a quick, super simple, Mediterranean-style fish. You can substitute the white fish with mussels.
1–2 tablespoons olive oil
8–10 sprigs of fresh thyme
Pinch of chili flakes
1 large onion, chopped
1 garlic clove, finely minced
2 medium carrots, sliced
2 stalks of celery, sliced
1 can (14 ounces) diced tomatoes
⅔ cup dry white wine
2–2½ cups fish stock (or use diluted clam juice)
14–16 ounces firm white fish such as cod, halibut or haddock
6–8 clams, washed
Black pepper to taste
2 scallions, sliced
½ cup chopped parsley
Remove thyme from 4 stems, set aside. Leave 4–6 thyme springs whole.
Warm oil in a medium sauce or soup pot over medium heat.
Add thyme and chili flakes, stir for 1–2 minutes to flavour oil.
Increase heat to medium high. Add onions and sauté, about 2–3 minutes.
Add garlic and black pepper, sauté for a further 2–3 minutes to allow all the flavours to blend.
Add sliced carrots and celery, stir about 3–4 minutes.
Add whole thyme sprigs, tomatoes, pour in white wine (if using), bring to a boil and allow alcohol to burn off.
Pour in fish stock, stir occasionally until it comes to a slow boil, about 8 minutes.
Add clams, cover for about 4–5 minutes or until the first clam begins to open.
Add fish pieces, cover and lower heat to medium low for about 5 minutes.
Once all clams are open, turn off heat and serve.
Garnish with scallions and fresh parsley.