Chef's Recipes

Lemony fish soup

Australian Gourmet Traveller recipe for lemony fish soup by The Fish House.

  • 20 mins preparation
  • 1 hr 15 mins cooking
  • Serves 8
  • Print
Lemony fish soup
"The fish soup at The Fish House is elegantly simple, with impressive flavour. Could you ask for the recipe?"
Ann Dabney, Coolangatta, Qld
To request a recipe, email or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.


  • 2 tbsp olive oil
  • 500 gm Desiree potatoes (about 2), diced
  • 4 celery stalks, diced
  • 1 onion, diced
  • 250 ml white wine
  • 250 ml (1 cup) chicken stock
  • ½ cup (loosely packed) flat-leaf parsley, plus extra to serve
  • ¼ cup (loosely packed) dill, plus extra to serve
  • 3 small snapper (1kg each), filleted and skinned, bones and head reserved for stock
  • Juice of 2 lemons
  • To drizzle: extra-virgin olive oil
  • To serve: crusty bread
Fish stock
  • 1 fennel bulb, quartered
  • 1 onion, quartered
  • 1 leek, coarsely chopped
  • 1 fresh bay leaf
  • 4 thyme sprigs
  • 2 tsp white peppercorns, coarsely cracked


  • 1
    For fish stock, combine ingredients, fish bones and fish head in a large saucepan, cover with 1.5 litres cold water and add a generous pinch of salt. Bring to the boil, reduce heat and simmer until vegetables are tender (15- 20 minutes). Strain and set aside. Makes about 1 litre.
  • 2
    Heat olive oil in a large saucepan over medium-high heat, add potato, celery and onion and stir continuously until potato softens (10-12 minutes). Add wine, chicken stock, herbs and fish stock, bring to the boil and cook until vegetables are tender (25-30 minutes).
  • 3
    Coarsely chop 4 snapper fillets, add to soup with lemon juice and simmer until fish is cooked (5 minutes). Season to taste and blend with a hand-held blender until smooth (be careful, hot soup can splash).
  • 4
    To serve, finely chop remaining 2 snapper fillets, add to soup and bring back to boil. Remove from heat and divide soup among bowls, scatter with parsley and dill, drizzle with extra-virgin olive oil and serve with warm crusty bread.