Fish Vegetable Soup Recipe

soup bowls
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 Updated 09/08/2015

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An Oriental one-pot dish that combines fish and vegetables to make a delicious soup.


  • 2 large white fish fillets (halibut, sole etc) carefully boned
  • 1/2 teaspoon ground ginger
  • seasoning to taste
  • 1 small leek, washed and trimmed
  • 2 - 4 crab sticks, defrosted if frozen
  • 1 tablespoon sunflower oil
  • 1 large carrot, washed, peeled and cut into julienne strips
  • 8 canned water chestnuts, thinly sliced
  • 5 cups fish or vegetable bouillon
  • 1 tablespoon lemon juice
  • 1 tablespoon light soy sauce
  • 1 large courgette/zucchini cut into julienne strips
(see measure conversions for more information on quantites)


  1. Remove any skin from the fish and cut into cubes, about 1 inch.
  2. Combine the ground ginger and a pinch of salt and use to rub into the pieces of fish.
  3. Leave to marinate for at least 30 minutes.
  4. Meanwhile, divide the green and white parts of the leek.
  5. Cut each part into 1 inch lengths and then into julienne strips down the length of each piece, keeping the two parts separate.
  6. Slice the crab sticks into half pieces.
  7. Heat the oil in the wok, stirring it around so it is really hot.
  8. Add the white part of the leek and stir-fry for a couple of minutes.
  9. Add the carrots and water chestnuts and continue to cook for 1 - 2 minutes, stirring thoroughly.
  10. Add the bouillon and bring to the boil.
  11. Add the lemon juice and soy sauce and simmer for 2 minutes.
  12. Add the fish and continue to cook for about 5 minutes until the fish begins to break up a little.
  13. Add the green part of the leek and zucchini and simmer for about 1 minute.
  14. Add the sliced crab sticks, and season to taste.
  15. Simmer for a further minute or so and serve piping hot.

Prep Time: 45 minutes

Cook Time: 25 minutes

Yield: 4 portions


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