Fish Soup with Vegetables

Fish Soup with Vegetables

Buckeye Blends Fish Soup with Vegetables

  • Dish Type: Seafood, Gluten-free
  • Season: All Year, Summer
  • Prep time: 15 minutes
  • Cook time: 30 minutes
  • Serves: 4 to 5


  • 1/3 cup of Meyer Lemon Olive Oil divided
  • 1 onion finely chopped
  • 3 potatoes cut into cubes
  • 3 carrots cut into cubes
  • 1 parsley root cut into cubes
  • 1 medium celery root
  • 1 tomato grated
  • salt and ground pepper to taste
  • 3 cups of fish stock
  • 3 cups of water
  • 1 lb. cod fillets
  • a bunch of fresh parsley leaves finely chopped for serving


  1. Heat two Meyer Lemon Olive Oil tablespoons in a large pot over medium-high heat.
  2. Sauté the onion, potato, carrot, parsley root, celery root, and tomato for about 2 to 3 minutes.
  3. Season with salt and pepper to taste.
  4. When the vegetables are al dente, add the cod fillets and cover with fish stock and cold water; stir well.
  5. Bring to boil and cook the fish for about 10 to 13 minutes.
  6. Taste and adjust seasonings.
  7. Serve with delicious Meyer Lemon Olive Oil and freshly chopped parsley.
Back to blog