Caribbean-Style Fish Soup with Leeks and Red Wine
A nourishing Caribbean-style fish soup inspired by Mediterranean flavors — featuring marinated fish and fish heads seasoned with Haitian Epis, Steak Seasoning Salt-Free, and Baharat Seasoning. This flavorful and comforting soup gets an aromatic boost from leeks, sweet peppers, and a splash of dry red wine.
Fish soup is a comforting dish loved across cultures, from the Mediterranean coast to the Caribbean islands. This version blends both worlds: the warmth of Caribbean spices and the hearty simplicity of Mediterranean cooking.
By marinating the fish overnight with Haitian epis and the other seasonings, this soup develops layers of flavor that pair beautifully with leeks, onions, and sweet peppers, creating a rich, soul-warming broth perfect for lunch or dinner.
Why You’ll Love This Recipe
- A Fusion of Flavors: Combines Caribbean spice blends with Mediterranean cooking techniques for a unique, aromatic experience.
- Rich, Nourishing Broth: The addition of fish heads and red wine deepens the flavor, creating a restaurant-quality soup right at home.
- Simple Yet Elegant: Everyday ingredients like leeks, onions, and peppers transform into a beautiful, layered dish.
- Bright and Fresh: Finished with parsley, green onions, and lemon juice for a vibrant, clean flavor.
- Make-Ahead Friendly: Marinate your fish overnight for an effortless, flavorful meal the next day.
This Fish Soup with Leeks and Red Wine is a comforting, flavorful meal made with tender white fish, sweet leeks, aromatic herbs, and a splash of red wine for a rich, satisfying broth. If you’re cooking with leeks for the first time or want tips on selecting, cleaning, cutting, storing, and freezing them, be sure to check out my Complete Guide to Leeks before making this recipe. Serve the soup with crusty bread or steamed rice for a delicious meal any time of year.
Tools You’ll Need
- Large Soup Pot or Dutch Oven – for simmering the soup evenly and developing rich flavor.
- Sharp Knife – to clean, descale, and cut the fish easily.
- Cutting Board – sturdy surface for prepping seafood and vegetables.
- Mixing Bowls – ideal for marinating fish with epis and seasonings overnight.
- Ladle – for gently serving the soup without breaking the fish pieces.
Ingredient Descriptions
- Fish and Fish Heads – Use firm white fish like snapper, grouper, or cod. The fish heads give the soup a rich, traditional Caribbean depth of flavor.
- Haitian Epis – A fragrant blend of herbs, garlic, onions, and peppers — the heart of Haitian cooking that infuses bold, savory flavor.
- Seasoning – Adds balance and depth with herbs and spices that enhance the natural flavor of the fish.
- Baharat Seasoning – A warm, aromatic blend inspired by Middle Eastern flavors that pairs perfectly with seafood.
- Leeks – Mild and sweet, they complement the onions and bring a subtle earthiness to the broth.
- Celery – Adds a subtle earthy flavor and enhances the aromatic base of the soup, blending beautifully with leeks, onions, and bell peppers.
- Onion and Bell Peppers – Create the flavorful base, adding sweetness and color to the soup.
- Tomatoes – Add tang and body to the broth, tying the flavors together beautifully.
- Dry Red Wine – Adds richness and complexity; substitute with white wine or broth if preferred.
- Potatoes – Add body and heartiness, making the soup filling and comforting. (optional)
- Parsley and Green Onions – Stirred in at the end for a burst of freshness and a pop of green.
- Lemon Juice – Brightens the entire dish and balances the richness of the fish and broth.
Tips
- Marinate Overnight: Letting the fish sit in the epis and Noubess seasoning blend overnight allows the flavors to fully absorb, creating a rich and aromatic base for the soup.
- Use Fresh Fish: Fresh fish makes all the difference in flavor and texture. Always clean and descale thoroughly before marinating.
- Don’t Skip the Leeks: Leeks add subtle sweetness and a delicate flavor that balances the spices beautifully.
- Red Wine Tip: A splash of dry red wine adds depth, but don’t overdo it — too much can overpower the delicate fish flavor.
- Serve Immediately: This soup is best enjoyed fresh from the pot while the fish is tender and the broth full-bodied.
Storage & Reheating Tips
- Refrigeration: Allow the soup to cool completely before transferring it to an airtight glass container. Store in the refrigerator for up to 2 days. The flavors will deepen overnight, making it even more delicious the next day.
- Freezing: This soup can be frozen without the fish heads for up to 1 month. Freeze in portion-size containers for easy reheating. Thaw in the refrigerator overnight before warming.
- Reheating: Reheat gently on the stove over low to medium heat until warmed through. Avoid boiling — it can cause the fish to break apart.
- Refreshing the Flavor: Before serving, add a splash of fresh lemon juice and a sprinkle of chopped parsley to revive the bright flavors.
Serving Suggestions
- With Bread or Crackers: Pair this flavorful soup with a slice of crusty French bread, Haitian bread, or whole-grain crackers to soak up the rich broth.
- With Rice or Plantains: Serve over a small portion of white rice, brown rice, or alongside fried plantain tostones for a hearty Caribbean-style meal.
- Add a Fresh Side Salad: A light cucumber and tomato salad or cabbage slaw adds freshness and crunch that balance the warmth of the soup.
- Perfect Beverage Pairings: Complement this dish with a glass of dry white wine, hibiscus lemonade, or a ginger-lime mocktail for a refreshing contrast.
- Garnish for Flair: Before serving, sprinkle extra fresh parsley or drizzle a little olive oil on top for added color and shine
Frequently Asked Questions
What type of fish is best for this fish soup?
Firm white fish such as snapper, cod, grouper, halibut, sea bass, mahi-mahi, or tilapia works best because it holds its shape while simmering. Salmon can also be used if you prefer a richer flavor. Avoid delicate fish that flakes apart too quickly.
Can I make this fish soup without red wine?
Yes. Replace the red wine with seafood stock, chicken broth, or vegetable broth. A splash of fresh lemon juice or balsamic vinegar at the end can add brightness similar to what the wine provides.
Does the alcohol cook out of the wine?
Most of the alcohol evaporates as the soup simmers, leaving behind the wine’s rich flavor. If you prefer not to cook with alcohol, simply substitute additional broth.
Can I use frozen fish?
Absolutely. Thaw the fish completely, pat it dry with paper towels, and add it during the final minutes of cooking to prevent it from becoming overcooked.
Why are leeks used instead of onions?
Leeks have a milder, sweeter flavor than onions, making them an excellent complement to seafood. They add depth without overpowering the delicate flavor of the fish.
How do I clean leeks before cooking?
Slice the leek lengthwise, then rinse each layer thoroughly under cold running water to remove any trapped dirt or sand. Pat dry before slicing and adding them to the soup.
Can I prepare this soup ahead of time?
You can prepare the broth and vegetables a day in advance. For the best texture, add the fish just before serving so it remains tender and doesn’t overcook when reheated.
How long does leftover fish soup last?
Store leftover soup in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat until warmed through. Avoid boiling, as it can make the fish tough.
Can I freeze fish soup?
Yes, but it freezes best before adding the fish. Freeze the broth and vegetables for up to 3 months. When ready to serve, thaw, bring the soup to a gentle simmer, and add fresh fish to cook just before serving.
What should I serve with fish soup?
Serve it with crusty bread, garlic toast, crackers, a fresh green salad, steamed rice, or roasted potatoes. These sides are perfect for soaking up the flavorful broth.
Can I make this soup spicy?
Yes. Add a pinch of cayenne pepper, crushed red pepper flakes, Scotch bonnet pepper, or a spoonful of Haitian pikliz for a Caribbean-inspired kick.
Can I add other seafood?
Definitely. Shrimp, scallops, mussels, clams, or crab make excellent additions. Add each seafood according to its cooking time so everything stays tender and perfectly cooked.
Conclusion
This Caribbean-Style Fish Soup with Leeks and Red Wine beautifully combines Mediterranean cooking techniques with the bold seasonings of Haitian cuisine. The addition of leeks, green onions, and parsley brings freshness, while the red wine adds complexity and warmth.
Each spoonful captures the comforting essence of island home cooking — nourishing, flavorful, and deeply satisfying.
Caribbean-Style Fish Soup with Leeks and Red Wine
Equipment
- Large soup pot or Dutch oven
- Sharp knife for cleaning and cutting fish
- Mixing Bowls
Ingredients
For the Marinade
- 2 medium fish heads cleaned and descaled
- 1 ½ to 2 lbs fish fillets or steaks snapper, grouper, or cod
- 2 tablespoons Haitian Epis
- 1 teaspoon Steak Seasoning
- 1 teaspoon Baharat Seasoning
- Juice of 1 lime
- 1 tablespoon olive oil
For the Soup
- 2 tablespoons olive oil
- 1 medium leek cleaned and sliced
- 1 large onion diced
- 2 celery stalks slice thin
- 1 red bell pepper diced
- 1 yellow bell pepper diced
- 3 cloves garlic minced
- 3 medium tomatoes chopped (or 1 can diced tomatoes)
- 1 cup dry red wine
- 4 cups seafood stock or fish broth
- 2 medium potatoes cubed
- 1 sprig fresh thyme or ½ teaspoon dried thyme
- 1 bay leaf
- 1 cup packed chopped fresh parsley
- 4 –5 green onions scallions, chopped
- Juice of 1 lemon for finishing
- Salt and pepper to taste
Instructions
Step 1 – Clean and Marinate the Fish
- Rinse the fish heads and fillets thoroughly to remove any scales or bones.
- In a bowl, combine epis, steak seasoning, baharat, lime juice, and olive oil.
- Rub the mixture all over the fish pieces and fish heads.
- Cover and refrigerate overnight for maximum flavor.
Step 2 – Build the Aromatic Base
- In a large soup pot, heat 2 tablespoons olive oil over medium heat.
- Add the leeks, celery, onions, and bell peppers. Sauté until soft and fragrant, about 5 minutes.
- Add garlic and cook for 30 seconds until aromatic.
- Stir in the tomatoes, thyme, and bay leaf. Cook for 3–4 minutes, letting the flavors combine.
Step 3 – Add Liquid and Simmer
- Pour in the dry red wine, scraping the bottom of the pot to release any browned bits.
- Simmer for 3–4 minutes to let the alcohol evaporate.
- Add the seafood stock and potatoes (if using). Bring to a boil, then reduce heat and simmer for 10–15 minutes until the potatoes begin to soften.
Step 4 – Add the Fish
- Gently add the marinated fish and fish heads to the pot.
- Reduce the heat and let simmer uncovered for 15–20 minutes, or until the fish is fully cooked and tender.
- Taste and adjust seasoning with salt and pepper.
Step 5 – Finish and Serve
- Stir in the fresh parsley and green onions.
- Finish with a squeeze of fresh lemon juice.
- Serve immediately with crusty bread, plantain tostones, or a side of rice.
Notes
- Marinate Overnight: Letting the fish sit in the epis and Noubess seasoning blend overnight allows the flavors to fully absorb, creating a rich and aromatic base for the soup.
- Use Fresh Fish: Fresh fish makes all the difference in flavor and texture. Always clean and descale thoroughly before marinating.
- Don’t Skip the Leeks: Leeks add subtle sweetness and a delicate flavor that balances the spices beautifully.
- Red Wine Tip: A splash of dry red wine adds depth, but don’t overdo it — too much can overpower the delicate fish flavor.
- Serve Immediately: This soup is best enjoyed fresh from the pot while the fish is tender and the broth full-bodied.
Storage & Reheating Tips
- Refrigeration: Allow the soup to cool completely before transferring it to an airtight glass container. Store in the refrigerator for up to 2 days. The flavors will deepen overnight, making it even more delicious the next day.
- Freezing: This soup can be frozen without the fish heads for up to 1 month. Freeze in portion-size containers for easy reheating. Thaw in the refrigerator overnight before warming.
- Reheating: Reheat gently on the stove over low to medium heat until warmed through. Avoid boiling — it can cause the fish to break apart.
- Refreshing the Flavor: Before serving, add a splash of fresh lemon juice and a sprinkle of chopped parsley to revive the bright flavors.
Serving Suggestions
- With Bread or Crackers: Pair this flavorful soup with a slice of crusty French bread, Haitian bread, or whole-grain crackers to soak up the rich broth.
- With Rice or Plantains: Serve over a small portion of white rice, brown rice, or alongside fried plantain tostones for a hearty Caribbean-style meal.
- Add a Fresh Side Salad: A light cucumber and tomato salad or cabbage slaw adds freshness and crunch that balance the warmth of the soup.
- Perfect Beverage Pairings: Complement this dish with a glass of dry white wine, hibiscus lemonade, or a ginger-lime mocktail for a refreshing contrast.
- Garnish for Flair: Before serving, sprinkle extra fresh parsley or drizzle a little olive oil on top for added color and shine.
Nutrition
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.
