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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Italian Fish Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions