Fish Soup

Did you know that broth made with fishheads and carcasses provide iodine and thyroid strengthening substances? More reason to go to your nearest market to get some fresh fish! We like Whole Foods because they always have a fresh selection of fish to choose from AND they will clean and gut them for you too!  


  • 2 1/4 lb whole fish, scaled, cleaned and gutted (white fish works the best like halibut, cod, flounder, etc.)
  • 8 cups of water or more
  • 1/2 cup olive oil 
  • 4 carrots chopped
  • 2 celery chopped
  • 1/2 yellow onion chopped 
  • 1 T fresh parsley chopped
  • pinch of saffron
  • Salt and pepper 
  • 1 cup rice
  • juice of one lemon 


  • place all the veggies in a stock pot and add the water; make sure the veggies are covered in the water. Add more water if necessary
  • add the oil, salt, pepper, saffron and parsley
  • bring to a boil, then simmer for 30-40 minutes
  • add the fish to the pot, head and all, and boil for 15 minutes (the fish needs to be cooked but not falling apart)
  • gently remove the fish from the pot; when cooled down a bit, remove the flesh being careful to take out all bones. Set the fish aside and keep warm
  • scoop the veggies from the broth. Set aside and keep warm
  • using a sieve, drain the liquid into another saucepan, to remove any bones from the broth
  • add the rice to the saucepan and turn to high heat. When rice begins to boil cover the sauce pan and turn temperature to simmer. Allow to cook for about 20 minutes
  • when rice is done, add the fish
  • add the lemon juice and add more salt and pepper if desired