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Redfish Soup with Three Herbs and Cumin

This flavorful redfish soup is a cherished dish inspired by the culinary traditions of Greek monasteries. Featuring a delicate balance of fresh herbs—parsley, celery, and dill—alongside a subtle hint of cumin, this soup offers a unique depth of flavor. The cumin, though unconventional in fish-based dishes, adds a gentle warmth without overpowering the natural sweetness of the seafood. The broth, enriched with aromatic vegetables and olive oil, creates a comforting yet refined dish perfect for any season. Traditionally enjoyed as a nourishing meal, this soup embodies the simplicity and wisdom of monastic cooking, where fresh ingredients and thoughtful seasoning come together harmoniously. Serve it with crusty bread and a drizzle of extra virgin olive oil for a truly satisfying experience.

Main | Greek | Dairy-Free | Gluten Free | Nut Free | Pescatarian | Seafood Soup | Pot | Sieve | Dill | Parsley | Potato | Redfish | Boiling | Simmering | Straining | Comfort Food
Time to complete

Prep

20min

Cook

40min

Wait

5min

Total

1h 5min

Ingredients (Makes 6 portions)
  • 1.5 kg (3.3 lb) redfish, cleaned
  • 3 medium potatoes, diced
  • 2 onions, finely chopped
  • 3 medium carrots, diced
  • Juice of 2 medium lemons (or to taste)
  • 1 bunch celery, finely chopped (stems removed)
  • 1 bunch parsley, finely chopped (stems removed)
  • 1 bunch dill, finely chopped (stems removed)
  • Salt, to taste
  • Black pepper, to taste
  • 200 ml (¾ cup) olive oil
  • ½ tsp ground cumin (or to taste)
Nutrition Information (per 100g)
  • Calories: 85
  • Fat: 5.2
  • Protein: 6.8
  • Carbohydrates: 4.5
  • Fiber: 1.2
Directions

Preparing the Fish Broth

  • 1. Place the cleaned redfish in a large pot with 2 liters (8 cups) of water. Bring to a boil and cook for 10-15 minutes, skimming off any foam that forms.

Straining and Preparing the Vegetables

  • 2. Remove the fish from the pot and strain the broth to remove any impurities. Return the strained broth to the pot and add the diced potatoes, carrots, and chopped onions.

Cooking the Vegetables

  • 3. Simmer the vegetables for 15-20 minutes, or until tender.

Deboning the Fish

  • 4. While the vegetables cook, carefully remove the flesh from the fish, discarding the bones and skin.

Final Assembly

  • 5. Add the fish meat to the pot along with the olive oil, salt, and black pepper. Simmer for an additional 5 minutes, adding hot water if the soup is too thick.

Finishing Touches

  • 6. Stir in the cumin, chopped herbs, and lemon juice. Allow the soup to come to a gentle boil, then adjust seasoning to taste before serving.
Cookix's Secrets

Alternative Proteins

  • Substitute redfish with cod, haddock, or sea bass for a different flavor profile.

Balancing Acidity

  • Adjust the lemon juice to taste—start with half and add more gradually.

Enhancing Flavor

  • For a richer broth, add fish heads and bones to the initial boiling stage, then strain thoroughly.

Regional Tweaks

  • Replace cumin with ground coriander for a milder, citrusy undertone.

Serving Suggestions

  • Serve with crusty bread and a drizzle of extra virgin olive oil for added depth.

Spice Adjustments

  • For a more aromatic twist, add a pinch of saffron or smoked paprika.

Vegetable Variations

  • Include fennel or leek for a subtle sweetness that complements the fish.