Sauté diced onions, celery, and carrots in olive oil until softened. Add fish stock and diced potatoes, and simmer until the potatoes are tender. Add chunks of white fish and cook until the fish is opaque.
Sauté diced onions, garlic, and bell peppers in olive oil until softened. Add diced tomatoes, fish stock, and a variety of seafood such as shrimp, mussels, and calamari.
Sauté diced onions, garlic, and jalapeños in olive oil until softened. Add diced tomatoes, fish stock, and chunks of white fish. Season with chili powder, cumin, and smoked paprika for a spicy kick.
Simmer diced onions, garlic, and carrots in chicken broth until tender. Add chunks of white fish and cook until opaque. In a separate bowl, whisk together eggs and lemon juice. Slowly pour the egg mixture into the soup, stirring constantly until thickened.
Sauté diced onions, garlic, and fennel in olive oil until softened. Add diced tomatoes, fish stock, and a variety of vegetables such as zucchini, bell peppers, and spinach. Add chunks of white fish and cook until the fish is cooked through.
Sauté diced onions, garlic, and celery in olive oil until softened. Add diced tomatoes, fish stock, cooked cannellini beans, and a variety of vegetables such as carrots, cabbage, and kale.