Alba's
Kitchen

Light & Creamy White Fish Soup

November 17, 2025

Soups and Stews

Easy white fish soup with coconut milk

Serves:3
Time:~35 minutes
Light & Creamy White Fish Soup

This white fish soup is one I know I'll keep coming back to, it's comforting yet still light, and perfect for a healthy, high-protein weeknight dinner. Made with soft potatoes, sweet leek, and tender flakes of white fish in a fresh lemony broth. I added a splash of coconut milk which gives the soup a delicious creaminess. Healthy, easy to make and comes together in one pot, perfect served with warm toasted bread.

Ingredients

Base

  • 1 tbsp olive oil
  • 1 small onion, finely chopped
  • 1 small leek, sliced
  • 1 carrot, diced
  • ½ tsp fennel seeds (optional but great with fish)
  • ½ tsp smoked paprika or sweet paprika
  • 1 tbsp tomato paste

Broth

  • 750 ml vegetable or fish stock (about 3 cups — use 1 tsp Marigold for this amount, check packaging)
  • 2 medium potatoes, cut into small cubes (1–1.5 cm)
  • 2 small fresh tomatoes, chopped
  • Zest of ½ lemon
  • 1–2 tbsp lemon juice, to taste
  • Salt & black pepper

Fish

  • 300–350 g firm white fish (cod, hake, haddock), cut into large chunks - i used cod
  • Optional: 150 g prawns

Creaminess

  • 4 tbsp coconut milk for dairy-free

Finish

  • Small handful fresh dill, parsley, or basil
  • Extra lemon juice, if needed
  • Olive oil, to drizzle

Instructions

1. Build the vegetable base

  1. Heat olive oil in a pot.
  2. Add onion, leek, carrot.
  3. Cook 6–8 minutes until soft and sweet.
  4. Add fennel seeds and paprika.
  5. Cook 30 seconds.

2. Add tomato paste + tomatoes

  1. Stir in the tomato paste and cook 1 minute.
  2. Add chopped tomatoes and cook 2–3 minutes.

3. Add broth + potatoes

  1. Pour in the stock.
  2. Add potatoes, lemon zest, salt, and pepper.
  3. Simmer uncovered for 12–15 minutes until potatoes are almost tender.

4. Add fish

  1. Gently lower the fish pieces into the broth.
  2. Simmer 5 minutes on low.
  3. Add prawns if using and cook 2–3 minutes more. (Do not boil)

5. Add creaminess

  1. Stir in milk, cream, or coconut milk.
  2. Simmer 1–2 minutes, do not boil.

6. Finish & serve

  1. Stir in lemon juice

Serving Suggestions

  • •Serve with warm bread for dipping into the broth, sourdough, baguette, or seed bread works well, i served it with my high protein seed bread.
  • •With a fresh side salad: A simple arugula salad with lemon and olive oil.
  • •With rice or quinoa: For a more filling meal, serve the soup over a scoop of cooked rice, quinoa, or barley.
  • •Optional toppings: A squeeze of extra lemon, a drizzle of olive oil, or a few chili flakes for gentle heat.

Storage & Meal Prep

  • •Fridge: Store in an airtight container for 2–3 days.
  • •Freezer: Fish soups don't freeze well because the potatoes and fish can become grainy, so it's best enjoyed fresh.
  • •Reheating: Warm gently on low heat so the fish stays tender. Add a splash of water or stock if the soup has thickened.

Variations & Substitutions

  • •Fish: Use any firm white fish: cod, haddock, hake, pollock, or tilapia. Add prawns or salmon for variety.
  • •Vegetables: Swap or add: zucchini, sweetcorn, peas, or spinach.
  • •Lighter version: For a lighter broth, leave the coconut milk out.
  • •Spice: Add a small pinch of chili flakes if you want gentle heat.

Enjoy!

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