Fish Soup with Potatoes and Peas

By AislePrompt Editorial · Published 2026-04-22 · Updated 2026-04-22

A comforting tomato-based fish soup featuring white fish, potatoes, and peas, simmered to perfection for a classic Chilean comfort meal. This Chilean-inspired soup recipe, ready in about 50 minutes, pairs olive oil, onion, 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

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. 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.
2. Step 2: Add 2 diced potatoes, cook 3 minutes.
3. Step 3: Stir in 1 can diced tomatoes and 4 cups fish stock. Bring to simmer.
4. Step 4: Add 1 lb white fish fillets, simmer 8-10 minutes until opaque.
5. Step 5: Stir in 1 cup frozen peas, cook 3 minutes more.
6. Step 6: Season with 1/2 tsp salt and 1/4 tsp black pepper. Stir in 1/4 cup chopped parsley. Serve hot.