Fish Soup Recipe (Budget-Friendly)
But I’m here to tell you that you don’t need fresh-off-the-boat fish to make a delicious fish soup at home.
- 1 onion, (9.5 oz.) large dice ($0.54)
- ¼ cabbage, (1.5 cups) chopped ($0.75)
- 3 cloves garlic, minced ($0.15)
- 2 Tbsp olive oil ($0.38)
- 1 tsp salt ($0.01)
- ½ tsp freshly cracked black pepper ($0.09)
- ¼ tsp red pepper flakes ($0.03)
- ¼ tsp ground cumin ($0.02)
- 1 bay leaf ($0.12)
- 2 x 14.5 oz. cans fire roasted diced tomatoes ($1.96)
- 1 x 28 oz. can crushed tomatoes ($1.96)
- 1 cup roasted red peppers (about half a 12 oz. jar), diced* ($1.06)
- 1 x 16 oz. can butter beans, drained and rinsed ($1.47)
- 5 cups water ($0.00)
- 2 frozen tilapia filets, defrosted and cut into 1-inch cubes** ($2.44)
- 1 Tbsp fresh parsley ($0.05)
- 1 Tbsp fresh cilantro ($0.05)
- 1 lime, juiced (about 2 Tbsp) ($0.25)
- Gather ingredients and defrost frozen tilapia according to package directions. (I defrosted mine overnight in the refrigerator, but defrosting in cold water also works in a pinch!)
- Dice onion, chop cabbage, and mince garlic. Add to a large pot with olive oil, salt, pepper, red pepper flakes, cumin, bay leaf. Sauté until softened and glossy, about 5-8 minutes.
- Add canned tomatoes, diced roasted red bell peppers, and butter beans.
- Add water and stir to combine. Bring up to a simmer for 10-15 minutes, until vegetables are all soft and fully cooked.
- While the soup is simmering, slice tilapia into 1/2 inch pieces and add to soup.
- Simmer the soup with tilapia added for only 5 minutes. The pieces of fish will be perfectly white and firm, but not overcooked. Remove from heat, stirring in fresh herbs and lime juice. Adjust salt and pepper, if needed, and enjoy hot.
I use frozen tilapia in this recipe as it’s affordable, easy to keep on hand, and makes this Budget-Friendly Fish Soup totally doable. So, if you’ve got any frozen tilapia hanging out in the freezer, this easy soup recipe is the perfect way to turn it into something totally delicious. Bring up to a simmer for 10-15 minutes, until vegetables are all soft and fully cooked.
While the soup is simmering, slice tilapia into 1/2 inch pieces and add to soup. Simmer the soup with tilapia added for only 5 minutes. For savor and ease of cleanup, I went with jarred roasted peppers instead of fresh ones this time. ** There were 8 filets in one 2lb bag of tilapia from Walmart.
I used 2 filets for this budget-friendly fish soup and saved the other filets for later. Change the water every 30 minutes or so until the fish is fully thawed. Add the prepped veggies and garlic to a large pot, along with 2 Tbsp olive oil, 1 tsp salt, ½ tsp black pepper, ¼ tsp red pepper flakes, ¼ tsp ground cumin, and a bay leaf.
Sauté everything together for about 5-8 minutes, or until the veggies are soft and glossy. Bring the soup up to a simmer for about 10-15 minutes until all the vegetables are soft and fully cooked.
Add the fish: You can slice 2 defrosted tilapia filets into 1/2-inch pieces while the soup simmers. When the veggies are fully cooked, add the fish pieces to the soup and simmer for 5 more minutes only.
Season and serve: Take the soup off the heat and stir in 1 Tbsp fresh parsley, 1 Tbsp fresh cilantro, and 2 Tbsp lime juice. Method Tips and Suggestions The cabbage and onion in my budget-friendly fish soup keep the savor profile mellow and slightly sweet, so it didn’t overpower the tender, mild-flavored tilapia.
I add the fish in at the end and only cook it for 5 minutes. Serving Suggestions If you’re going to serve this white fish soup with anything, I’d go for a slice of sourdough or French bread to dip in that tomato broth.
If you want to make this soup the day before you plan to serve it, I’d follow the recipe up to step 4 and stop just before adding the fish. When you’re ready to eat, bring the soup back up to a simmer and continue with the method as written—add the fish, simmer for 5 minutes, then stir in the fresh herbs and lime juice.
This method allows you to get a head start (perfect for busy weeknights or soup swaps!) without overcooking the fish, and everything still tastes fresh and flavorful. Warm the soup gently on the stovetop or in the microwave, then add the fish during the last few minutes of reheating to heat it through.
