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Soups

Spanish Romesco Fish Soup

Chunks of white fish poached in a brick-red broth thickened with romesco, a blend of roasted red peppers, toasted almonds, garlic, and sherry vinegar.

Why you'll love Spanish Romesco Fish Soup

Romesco is the Catalan sauce of roasted red peppers, toasted almonds, garlic, paprika, and sherry vinegar, and stirred into a fish soup it does something wonderful: it thickens the broth, colors it a deep brick red, and gives it a sweet, nutty richness. Chunks of firm white fish poach in it for just a few minutes until tender and flaky.

The almonds are the thickener. Ground with the peppers into a smooth paste, they give the broth body without any flour or bread, and toasting them first deepens their flavor. The fish goes in at the very end and poaches gently off the boil, so it stays tender instead of breaking apart.

It is a soup that feels like a trip to the Spanish coast, and it comes together in 40 minutes.

Quick overview: This Spanish Romesco Fish Soup takes 20 min of hands-on time and about 45 min in all and makes 4 servings, each about 2 cups. You'll need a pot and a skillet.

Jump to recipe

Romesco fish soup with chunks of white fish and parsley
Prep 20 minCook 25 minTotal 45 minServes 4Serving about 2 cupsYou'll need Pot, Skillet

Ingredients

  • 1 1/2 lb firm white fish, such as cod or halibut, cut into 2-inch chunks
  • 1/3 cup whole almonds
  • 1 cup jarred roasted red peppers, drained Label: red peppers, water, salt, and vinegar or citric acid, with no oil or sugar
  • 5 cloves garlic, divided
  • 2 tsp sweet paprika
  • 1 tbsp sherry vinegar
  • 1/4 cup olive oil, divided
  • 1 medium onion, chopped
  • 1 small fennel bulb, thinly sliced
  • 1 can (14 oz) crushed tomatoes Label: tomatoes, and salt if any
  • 4 cups chicken bone broth Label: chicken bones, water, vegetables, herbs, and salt, with no sugar, natural flavors, or oil
  • 1 tsp fine sea salt, divided
  • 1/4 cup chopped parsley
  • Make it from scratch: Chicken Bone Broth, Romesco

Instructions

  1. Toast the almonds: Toast the almonds in a dry skillet over medium heat for 5 to 6 minutes, until fragrant.
  2. Blend the romesco: Blend the almonds, roasted peppers, two of the garlic cloves, the paprika, sherry vinegar, and 2 tablespoons of the olive oil until smooth.
  3. Build the broth: Heat the remaining 2 tablespoons of olive oil in a pot over medium heat. Cook the onion and fennel for 8 minutes, until soft. Add the remaining garlic, minced, for 1 minute.
  4. Simmer: Add the crushed tomatoes, broth, romesco, and 3/4 teaspoon of the salt. Simmer for 15 minutes.
  5. Poach the fish: Season the fish with the remaining 1/4 teaspoon of salt. Lower the heat so the soup barely bubbles, add the fish, and poach gently for 5 to 6 minutes, until it flakes easily and reaches 145°F (63°C).
  6. Serve: Ladle into bowls and scatter the parsley. Serve with lemon wedges.

Storage and leftovers

Refrigerate for up to 2 days. The fish is best the day it is made.

Reheat gently just until warm, so the fish stays tender. The romesco keeps 4 days on its own.

Variations

  • Shrimp: Add peeled shrimp with the fish, poaching 3 minutes.
  • Mussels: Add a pound of cleaned mussels with the fish, covering the pot until they open.
  • Hazelnuts: Use toasted hazelnuts in place of the almonds, as some Catalan cooks do.
  • Spicy: Add a pinch of cayenne to the romesco.

Notes and tips

  • Poach off the boil: A gentle simmer keeps the fish tender and in pieces.
  • Toast the almonds: Toasting deepens the romesco's flavor.
  • Check the pepper label: Roasted red peppers should list peppers, water, salt, and vinegar or citric acid.
  • Use firm fish: Cod, halibut, or monkfish hold together in the broth.

Nutrition and mindful eating

  • White fish brings protein, selenium, and vitamin B12.
  • Almonds thicken the broth with healthy fat, vitamin E, and fiber.
  • Roasted red peppers and tomatoes bring vitamin C and a sweet, deep flavor.
  • Fennel adds a gentle anise flavor and fiber.
  • As you eat, notice the rich, nutty broth and the tender fish, and pay attention to how a warm bowl of soup can feel like a full, satisfying meal.

Frequently asked questions

Have a question about this Spanish Romesco Fish Soup? Start here, with the questions people ask most.

What is romesco?

A Catalan sauce of roasted red peppers, nuts, garlic, paprika, and vinegar.

Can I use frozen fish?

Yes. Thaw it in the refrigerator and pat it dry.

Can I make it ahead?

Make the broth ahead and poach the fish just before serving.

Is it spicy?

No, it is mild and rich. Add cayenne for heat.

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Tags: Soups, Spanish, Dairy-Free