Mediterranean Fish Soup With Many-Herb Drizzle

Think bouillabaisse — but so much easier.

Mediterranean Fish Soup

Here’s a great way to up your fish intake and get a blast of protein and energizing vitamin B12. And it’s an easy way to prepare fish — much easier than you might think. All you do is poach it for four minutes, and it’s ready to go. Any white fish will work; check Monterey Bay Aquarium Seafood Watch at for safe and sustainable choices, such as black cod or bass.

Makes about four servings
Prep time: 25 minutes
Cook time: 20 minutes


  • 2 tsp. extra-virgin olive oil
  • 1 onion, diced
  • 1 fennel bulb, diced
  • Sea salt
  • 2 cloves garlic, minced
  • 1⁄8 tsp. red-pepper flakes
  • 1 14.5-oz. can diced tomatoes
  • 3 cups Magic Mineral Broth
  • 1 lb. white-fleshed fish, deboned and cut into 2-inch pieces
  • 1 lb. large shrimp, peeled and deveined
  • 1 tsp. lemon zest
  • 1⁄4 tsp. freshly ground black pepper
  • 1 tbsp. chopped fresh parsley


  • Heat the olive oil in a soup pot over medium-high heat. Add the onion, fennel, and 1⁄4 tsp. salt, and sauté until the vegetables begin to soften, three to five minutes. Stir in the garlic and red-pepper flakes, and sauté for 30 seconds more. Add the tomatoes with their juice and 1⁄4 tsp. salt to deglaze the pot, stirring to loosen any bits stuck to the bottom.
  • Add the broth and bring to a boil. Decrease the heat to low, cover, and simmer until the vegetables are just tender, about eight minutes.
  • Gently stir in the fish and shrimp, and simmer until the seafood is tender and cooked through (it should be just opaque), about four minutes.
  • Stir in the lemon zest, black pepper, and parsley. Taste; you may want to add a pinch or two of salt. Serve garnished with the herb drizzle, or store in an airtight container in the refrigerator for up to three days or in the freezer for up to three months.

Many-Herb Drizzle


  • 1 cup tightly packed chopped fresh flat-leaf parsley
  • 1⁄2 cup tightly packed fresh mint leaves
  • 2 tbs. chopped fresh chives
  • 2 tbs. freshly squeezed lemon juice
  • 1⁄4 tsp. sea salt
  • 1⁄4 cup extra-virgin olive oil


  • Combine all ingredients in blender or food processor until well mixed.

Reprinted with permission from Clean Soups, copyright by Rebecca Katz with Mat Edelson, 2016. Published by Ten Speed Press, an imprint of Penguin Random House LLC. Photographs © 2016 Eva Kolenko.

Why No Numbers? Readers sometimes ask us why we don’t publish nutrition information with our recipes. We believe that (barring specific medical advice to the contrary) if you’re eating primarily whole, healthy foods — an array of sustainably raised vegetables, fruits, nuts, seeds, legumes, meats, fish, eggs, whole-kernel grains, and healthy fats and oils — you probably don’t need to stress about the numbers. We prefer to focus on food quality and trust our bodies to tell us what we need.  — The Editors

MS, is an accomplished chef, culinary translator, and popular speaker. She is the author of The Cancer-Fighting Kitchen, The Longevity Kitchen, and The Healthy Mind Cookbook. These recipes are from her most recent cookbook, Clean Soups. She is also the founder of Healing Kitchens Institute at Commonweal, which trains healthcare professionals and interested cooks in translating nutritional science to flavorful, health-supporting dishes. She lives in San Rafael, Calif.

Photography by Eva Kolenko

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