Halibut Soup
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Halibut Soup – healthy and delicious halibut soup, loaded with veggies.
In the month of May I’m going to be featuring only vegetarian recipes and some of them will include seafood. My mission is to prove to myself mostly, that there are many options when it comes to vegetarian dishes. To start this off, I’ve made this yummy halibut soup.
I don’t make fish soup often but sometimes I get in the mood for something different and recently I’ve been wanting to make a fish soup for quite some time. This halibut soup in particular is similar to a Romanian fish soup that is traditionally made with sturgeon. What I love most about this soup is the lemon and fish flavor together, it really is delicious.
Since I didn’t have sturgeon, I used halibut which I think was a good choice. I remember I used to hate fish soup as a child, particularly because of the fish bones. There is a very traditional Romanian fish soup where you basically make the broth from different kinds of fish, including their heads. Supposedly that’s what gives the fish broth all that great flavor. However, I am not a big fan of fish heads, I couldn’t even look at them.
So I guess I faked it, though I still think this soup had enough fish flavor for me, even for my husband. At first he mumbled as he usually does, but then as he started eating it, he was loving it more and more.
I had to include this picture of Mia, here she was sniffing the fish. She is like no other dog, she is more like a cat. She loves fish, especially tuna.
What’s your favorite fish soup? Do you have a favorite vegetarian dish?
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Halibut Soup
Ingredients
- 1 medium onion (chopped)
- 1 large carrot (chopped)
- 1/2 large green bell pepper (chopped)
- 1 large potato (peeled and cubed)
- 1 pound halibut (cut into cubes)
- 1/4 cup fresh dill (chopped)
- 1 egg
- 1/2 cup sour cream
- salt and pepper to taste
- 8 cups water
- 1 tablespoon olive oil
- juice from one lemon
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- In a heavy large pot heat the olive oil over medium heat. Add the onion, carrot and green pepper. Saute the veggies in the olive oil until they become tender, do not burn the onion.
- Add the water to the pot and the fish. Bring the broth to a boil at which time add the potatoes. Season with salt and pepper to taste.
- Cook for an additional 20 minutes until the potatoes are cooked through.
- In a small bowl, beat the egg and sour cream. To the small bowl add 1/4 cup of the broth from the pot. Mix it well with the sour cream mixture. Pour the sour cream mixture to the big pot.Stir well and cook for an additional 5 minutes.
- Add the dill and the lemon juice. Season with more salt and pepper if needed.
- Serve hot with lemon wedges on the side.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
Can this be made with dried dill weed instead of fresh? iteaspoon perhaps?
Absolutely!
Wow! It was a wonderful meal. We are trying new recipes during the pandemic to make our food last longer and this soup is five stars and one we will continue to make consistently from now on.
We substituted coconut milk fat for the sour cream and added an extra carrot. Super simple and YUM!
HI JO ;
DO YOU HAVE A RECIPE FOR ”LEEK AND POTATO SOUP. ??????
I WOULD APPRECIATE IT , I CAN’T FIND IT IN YOUR RECIPES I HAVE ON FIEL.
THANK YOU
JANE.
Hi Jane! We don’t (yet) have a recipe for leek and potato soup. Click here to check this recipe out, or you can give some of these a try:
Creamy Loaded Potato Soup
Chicken Potato Soup
can you make this without sour cream?
Yes!
This was very nice and we liked it, but is there a way to get nutrition information?
I’ve added nutrition info at the bottom of the recipe card 🙂
Halibut soup was delicious. I noticed in the photos that accompanied the recipe that there were red flakes in the photo . Did you add red or chili pepper flakes
Yes, I garnished with some red pepper flakes. Glad you liked it!
A really wonderful soup for ant time of the year. I used balkan yogurt instead of sour cream; delicious! I was afraid it called for too much dill and lemon juice but the amounts were just right. Satisfying and just loaded with flavor. A new favorite. Thanks so much for a great recipe!
My pleasure, glad you enjoyed it!
Saw this on Carrie’s Experimental Kitchen. This sounds really good and something I’ve never tried before.
Hi Brette,
I hope you try it if you like fish soup, it’s really good. 🙂
Good morning! I have featured this recipe on my blog today for my weekly seafood round-up and have linked this recipe to your original post so that my readers will be forwarded to your site. Thank you for allowing me to share! Here is the link: http://carriesexperimentalkitchen.blogspot.com/2012/10/seafood-frenzy-friday-week-39.html
No problem, thanks. 🙂
Mmmm, I’d love to try making this one night! Do you think nonfat Greek yogurt would work in place of the sour cream? I rarely ever buy sour cream because I don’t have much use for it!
I think Greek yogurt might work because it’s very thick like sour cream. You can try it. 🙂