Italian Fish Soup Recipe

Name: Italian Fish Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; I used 1 can kidney beans); 1/2 c. dry pasta (macaroni; can put in 1 c.); 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; 1 tsp. oregano; 1/2 c. fresh chopped parsley; 1 tsp. basil; 2 c. tomato puree; 3 1/2 c. water or stock; 3 Tbsp. dry red wine

Servings: persons

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; I used 1 can kidney beans)
1/2 c. dry pasta (macaroni; can put in 1 c.)
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
1 tsp. oregano
1/2 c. fresh chopped parsley
1 tsp. basil
2 c. tomato puree
3 1/2 c. water or stock
3 Tbsp. dry red wine

1
In a soup kettle, saute garlic and onions in olive oil until they are soft and translucent.
2
Add 1 teaspoon salt, carrot, celery and eggplant.
3
(If you use zucchini, add it with the green pepper.) Mix well.
4
Add oregano, black pepper and basil.
5
Cover and cook over low heat, 5 to 8 minutes.
6
Add green pepper, stock, puree, cooked beans and wine.
7
Cover and simmer 15 minutes.
8
Add tomatoes and remaining salt.
9
Keep at lowest heat until 10 minutes before you plan to serve.
10
Then, heat the soup to a boil.
11
Add pasta, and boil gently until pasta is tender.
12
Serve immediately, topped with parsley and Parmesan.

1016

kcal

Calories

Fat

135

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 28 ingredients. The key ingredients include: 8 Tbsp. olive oil, 1 chopped onion, 3 chopped cloves garlic, 3 Tbsp. chopped parsley, and more.

Yes, Italian Fish Soup falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Italian Fish Soup

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