Tasty Tomato and Fish Soup Recipe
Ingredients
With all your ingredients and equipment gathered, you are ready to get started!
Directions
- In a pan (medium heat), add olive oil, onion, pepper, chopped parsley and garlic cut into slices.
- When the onion is transparent, add the tomatoes, bay leaf, piri piri, the oregano and let it cook for 15 minutes stirring occasionally.
- Add 1.5 liters of water and allow it to boil. When the water boils, add the potatoes, when the potatoes are almost cooked, add the fish.
- When the fish is cooked, serve immediately, placing a few slices of bread in the bottom of the plate and adding some potatoes, a slice of fish and enough soup to soak the bread.
Recipe Tips
- When peeling tomatoes, blanch them in boiling water for 30 seconds before transferring them to an ice bath. This makes the skin easier to remove and keeps the tomatoes intact for your soup.
- To enhance the flavor of your fish, marinate the sea bass in olive oil, minced garlic, and a pinch of salt for at least 30 minutes before adding it to the soup. This will add depth to the dish and prevent the fish from becoming bland.
- Avoid overcooking the fish by adding it to the soup in the last 5-7 minutes of cooking. This will ensure it remains tender and flaky rather than rubbery and dry.
Adapted from a Recipe by: Receitas de Portugal
Frequently Asked Questions
Can I substitute the sea bass with another type of fish?
Yes, you can substitute sea bass with other firm white fish such as cod, haddock, or tilapia. Just ensure the cooking time is adjusted slightly based on the type of fish you choose.
How can I store leftovers of this fish soup?
Leftover fish soup can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, consider freezing it without the bread for up to 2 months. To reheat, thaw in the refrigerator overnight and heat gently on the stove.
What should I do if my soup is too salty?
If your soup ends up too salty, you can add diced potatoes or extra water to dilute the saltiness. The potatoes will absorb some of the salt, and you can remove them before serving if desired.
Recommended Drink Pairings
Wine
Portuguese: Vinho Verde - This light and crisp white wine complements the freshness of the tomatoes and fish, enhancing the dish's flavors.
General: Sauvignon Blanc - The acidity and herbal notes of Sauvignon Blanc beautifully balance the richness of the soup and the spices used.
Beer
Portuguese: Super Bock - This pale lager is refreshing and has a mild bitterness that pairs well with the tomato and fish elements in the soup.
General: Pilsner - A classic Pilsner offers a clean taste and crisp finish that complements the soup's flavors without overpowering them.
Other Beverages
Herbal Tea: A gentle herbal tea, such as chamomile or mint, can provide a soothing contrast to the spicy notes in the dish while enhancing the overall dining experience.
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