Italian Fish Soup
A hearty Italian fish soup bursting with fresh vegetables, herbs, and tender fish fillets, perfect for a flavorful and comforting meal that suits seafood lovers and family dinners.
Ingredients
- 8 Tbsp. olive oil ⓘ
- 1 chopped onion ⓘ
- 3 chopped cloves garlic ⓘ
- 3 Tbsp. chopped parsley ⓘ
- 8 Tbsp. dry white wine
- 1 (28 oz.) can whole tomatoes, chopped with juice ⓘ
- 1 to 1 1/2 lb. whitefish fillets ⓘ
- salt ⓘ
- freshly ground black pepper ⓘ
- 1 1/2 c. cooked peas or garbanzo beans
- 3/4 c. raw peas or garbanzo beans ⓘ
- 1 can kidney beans ⓘ
- 1/2 c. dry pasta ⓘ
- 1 c. fresh chopped tomatoes ⓘ
- Parmesan cheese ⓘ
- 3 Tbsp. olive oil ⓘ
- 1 c. chopped onion ⓘ
- 4 to 5 cloves crushed garlic ⓘ
- 1 c. minced celery ⓘ
- 1 c. cubed carrot ⓘ
- 1 c. cubed eggplant or zucchini ⓘ
- 1 c. chopped green pepper ⓘ
- 2 tsp. salt ⓘ
- 1/4 tsp. black pepper ⓘ
Instructions
- In a soup kettle, sauté garlic and onions in olive oil until soft and translucent.
- Add 1 teaspoon salt, carrot, celery, and eggplant; mix well.
- Add oregano, black pepper, and basil; cover and cook over low heat for 5 to 8 minutes.
- Add green pepper, stock, pureed tomatoes, cooked beans, and wine; cover and simmer for 15 minutes.
- Add chopped tomatoes and remaining salt; keep at lowest heat until 10 minutes before serving.
- Heat the soup to a boil, then add pasta and boil gently until pasta is tender.
- Serve immediately, topped with chopped parsley and Parmesan cheese.
Tips & Substitutions
For a richer flavor, consider adding crushed red pepper flakes or a splash of lemon juice. If you don't have whitefish, any firm white fish like cod or haddock works well. You can also substitute garbanzo beans with cooked black beans for a different flavor profile. Fresh herbs like basil or thyme can enhance the soup's taste.
Serving Suggestions
Serve the Italian Fish Soup hot, garnished with fresh parsley and a generous sprinkle of Parmesan cheese. It pairs beautifully with crusty bread or a light salad for a complete meal. For a delightful twist, consider serving alongside a bowl of Shrimp-Pasta Sauce for a seafood-inspired feast.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm the soup on the stovetop over medium heat, adding a splash of water or broth to maintain the desired consistency. Avoid microwaving, as it can overcook the fish.
Nutrition & Diet Analysis (per serving)
Each serving of Italian Fish Soup contains roughly 1257 calories, with 50g protein, 181g carbohydrates, and 56g fat. It is an excellent source of dietary fiber (277% of the Daily Value), iron (222% of the Daily Value), and vitamin A (187% of the Daily Value). Note that it is relatively high in sodium, at 1952mg per serving (85% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen fish for this soup?
Yes, you can use frozen fish fillets. Just ensure they are completely thawed before adding them to the soup to ensure even cooking. Adjust cooking time as needed to accommodate the fish's thickness.
What type of whitefish is best for this recipe?
Ideal options include cod, haddock, or tilapia due to their firm texture and mild flavor. These fish hold up well in soup and absorb the flavors of the broth beautifully.
Can I make this soup vegetarian?
Absolutely! Simply omit the fish and use vegetable broth instead of chicken or fish stock. You can also increase the amount of beans and vegetables for a hearty and satisfying vegetarian version.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).