Easy Fish Soup with Fresh Dill Recipe - Runaway Rice

Updated at: 10/06/2025

Craving a comforting yet vibrant meal? Look no further than this incredibly easy fish soup brimming with fresh dill's bright, herbaceous flavor. This recipe is perfect for a weeknight dinner, offering a healthy and satisfying dish that's ready in under an hour. Forget complicated techniques and lengthy prep times; this recipe prioritizes simplicity and deliciousness, using readily available ingredients to create a truly memorable soup. The delicate balance of flavors, from the subtly sweet fish to the fragrant dill, will leave you wanting more.

This delightful fish soup is surprisingly simple to make, even for novice cooks. For a step-by-step guide on creating this flavorful masterpiece, complete with helpful tips and tricks, continue reading to discover the culinary magic that awaits! You'll be surprised at how effortlessly you can whip up this restaurant-quality soup in the comfort of your own kitchen.

Tools Needed

  • Skillet
  • Medium pot
  • Vegetable peeler
  • Knife

Ingredients

  • Mahi Mahi fillets (or any fish fillets)
  • Shallot: 1/2 large
  • Fish sauce
  • Ground black pepper
  • Fresh dill
  • Green onions
  • Ripe tomatoes
  • Carrot: 1
  • Daikon radish: 1
  • Tomato paste
  • Vegetable oil
  • Chicken stock

Step-by-Step Instructions

Step 1. Prepare Ingredients

  • Trim the ends of the shallot and cut it into thin slices. Chop the fish fillets into 1-inch sections.
  • Peel the carrot and radish. Cut the carrot into 1 1/2-inch sections (thicker parts into four, thinner into half). Cut the daikon radish into thirds, then into thirds again.
  • Cut the tomatoes in half, then into wedges. Separate the stems from the white part of the green onions. Cut the white parts into 2-inch slivers and the green stems into 2-inch sections.
  • Cut the dill into 2-inch sections, discarding the tougher stems. (2/3 for the soup, 1/3 for garnish)
Trim the ends of the shallot and cut it into thin slices. Chop the fish fillets into 1-inch sections.Peel the carrot and radish. Cut the carrot into 1 1/2-inch sections (thicker parts into four, thinner into half). Cut the daikon radish into thirds, then into thirds again.Cut the tomatoes in half, then into wedges. Separate the stems from the white part of the green onions. Cut the white parts into 2-inch slivers and the green stems into 2-inch sections.Cut the dill into 2-inch sections, discarding the tougher stems. (2/3 for the soup, 1/3 for garnish)
Prepare Ingredients

Step 2. Sauté and Simmer

  • Heat a skillet over medium heat. Add vegetable oil, remaining chopped shallots, and tomato paste. Stir-fry for 15-20 seconds.
  • Add the tomatoes to the skillet and stir until they soften (2-3 minutes). Remove from heat and set aside.
  • In a medium pot, add the vegetables and chicken stock. Bring to a boil, then reduce heat to low and cook for 7-8 minutes.
Heat a skillet over medium heat. Add vegetable oil, remaining chopped shallots, and tomato paste. Stir-fry for 15-20 seconds.Add the tomatoes to the skillet and stir until they soften (2-3 minutes). Remove from heat and set aside.In a medium pot, add the vegetables and chicken stock. Bring to a boil, then reduce heat to low and cook for 7-8 minutes.
Sauté and Simmer

Step 3. Cook the Fish and Finish

  • In a bowl, combine half of the chopped shallots, fish sauce, and ground black pepper with the fish. Let it marinate.
  • Add the marinated fish to the soup. Bring to a boil again, then reduce heat to medium and cook for 5 minutes, skimming off any foam.
  • Add the tomato mixture and fish sauce. Cook for another 2 minutes.
  • Turn off the heat. Add the fresh dill and green onions. Combine and remove from heat.
In a bowl, combine half of the chopped shallots, fish sauce, and ground black pepper with the fish. Let it marinate.Add the marinated fish to the soup. Bring to a boil again, then reduce heat to medium and cook for 5 minutes, skimming off any foam.Add the tomato mixture and fish sauce. Cook for another 2 minutes.Turn off the heat. Add the fresh dill and green onions. Combine and remove from heat.
Cook the Fish and Finish

Step 4. Serve

  • Serve in bowls, topped with freshly ground black pepper, remaining dill, and green onions.
Serve in bowls, topped with freshly ground black pepper, remaining dill, and green onions.
Serve

Read more: Delicious Chicken Maqluba Rice Recipe (Sinhala)

Nutrition

  • Calories: approximately 250-350
  • Fat: 10-15g
  • Carbs: 15-25g
  • Protein: 20-25g

FAQs

1. Can I use frozen fish instead of fresh?

Yes! Frozen fish works well. Just make sure it's completely thawed before adding it to the soup.

2. What type of fish is best for this recipe?

Mild-flavored white fish like cod, haddock, or tilapia are ideal. Avoid strong-flavored fish like mackerel.

3. Can I make this soup ahead of time?

Yes, this soup tastes even better the next day! Store it in an airtight container in the refrigerator for up to 3 days.


This easy fish soup with fresh dill is a perfect example of how simple ingredients can create an incredibly flavorful and satisfying meal. Enjoy the bright, herbaceous notes of the dill perfectly complementing the delicate fish. Now that you've mastered this recipe, experiment with different herbs and spices to create your own unique variations!