Pollock Fish Soup
Light, dietary, healthy and perfect for the whole family! Alaska Pollock Fish Soup is a simple yet delicious first course. Thanks to pollock being a lean fish, the soup stays low-calorie and full of gentle flavor - a great example that cod-family fish work wonderfully in soups.
Updated : 24 November, 2025
Easy
About 30 min.
Ingredients
500 grams
Pollock
3
Potato
1
Carrot
1
Onion
1
Laurel leaf
5
Allspice
to taste
Greens
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Any pollock will work, even better if it’s whole and ungutted with the head still on. If it comes without a head, that is fine too. Pollock is usually sold frozen, so thaw it in advance by transferring it from the freezer to the refrigerator. Gentle thawing helps the fish retain flavor and texture.
Step 2
If your pollock is whole, cut off the head and tail and place them in a pot. I had only tails and trimmed the fins. Cover with cold clean water, add a peeled whole onion, bay leaf and whole peppercorns. Place the pot over low heat - this will be the soup broth.
Step 3
Cut the remaining fish into serving pieces, removing back fins and scraping out the black membrane from the belly - it must be removed or the fish will taste bitter.
Step 4
When the broth comes to a boil, skim off the foam. Reduce heat to the minimum, cover and simmer for 20 minutes. The gentler the simmer, the clearer the broth.
Step 5
While the broth cooks, prepare the vegetables. Wash and peel the carrot. Cut it however you prefer - grated carrot will dissolve into the soup, while sliced or julienned pieces will keep their shape.
Step 6
Wash, peel and dice the potatoes.
Step 7
Wash the herbs, dry them, remove tough stems and finely chop the leaves. I used parsley; dill also works well with fish.
Step 8
Once the broth is ready, season it with salt. Remove the tails, heads (if used), onion and bay leaf. Strain if needed. Drop in the potatoes and cook for 5 minutes.
Step 9
Add the carrots and the pollock pieces. Simmer on low heat for another 15 minutes.
Step 10
At the end, add the herbs and adjust salt. The soup is ready.
Step 11
Serve hot with a slice of dark bread. Enjoy!
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