Chilean Fish Soup with Potatoes and Peas
A comforting tomato-based fish soup featuring white fish, potatoes, and peas, simmered to perfection for a classic Chilean comfort meal. This chilean-inspired soups ready in about 50 minutes pairs olive oil, large, diced onion, diced carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 tbsp olive oil
- 1 large, diced onion
- 2, diced carrots
- 2, peeled and diced potatoes
- 1 can (14 oz) diced tomatoes
- 4 cups fish stock
- 1 lb, cut into 1-inch pieces white fish fillets
- 1 cup frozen peas
- 1/4 cup, chopped fresh parsley
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Heat 2 tbsp olive oil in a pot over medium. Add 1 diced onion and 2 diced carrots, cook 5 minutes until soft.
- Step 2: Add 2 diced potatoes, cook 3 minutes.
- Step 3: Stir in 1 can diced tomatoes and 4 cups fish stock. Bring to simmer.
- Step 4: Add 1 lb white fish fillets, simmer 8-10 minutes until opaque.
- Step 5: Stir in 1 cup frozen peas, cook 3 minutes more.
- Step 6: Season with 1/2 tsp salt and 1/4 tsp black pepper. Stir in 1/4 cup chopped parsley. Serve hot.
Frequently asked questions
How long does Chilean Fish Soup with Potatoes and Peas take to make?
Total time is about 50 minutes (20 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Chilean Fish Soup with Potatoes and Peas?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Chilean Fish Soup with Potatoes and Peas?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Chilean Fish Soup with Potatoes and Peas for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Chilean Fish Soup with Potatoes and Peas?
Chilean soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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