Italian Fish Soup
Dive into the rich, coastal flavors of Italy with this comforting Italian Fish Soup, a hearty, soul-warming dish packed with fresh seafood and garden vegetables. Perfectly balanced with a tomato-based broth infused with aromatic garlic, fennel, and a splash of dry white wine, this soup boasts a medley of cod, shrimp, and shellfish like mussels or clams. Simmered to perfection with dried herbs, red pepper flakes, and a touch of umami from fish stock, every spoonful bursts with Mediterranean essence. Finished with fresh parsley and basil for a vibrant touch, this one-pot recipe is ideal for cozy dinners or special gatherings. Serve it hot with crusty bread to soak up every last drop of the flavorful broth. Whether you're a seafood lover or craving authentic Italian cuisine, this Italian Fish Soup is bound to impress!
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 large yellow onion, diced
- 4 garlic cloves, minced
- 1 fennel bulb, thinly sliced
- 2 celery stalks, diced
- 2 carrots, peeled and diced
- 28 ounces canned crushed tomatoes
- 4 cups fish stock or seafood stock
- 1 cup dry white wine
- 0.5 teaspoons red pepper flakes
- 1 teaspoon dried oregano
- 1 bay leaf
- 1.5 teaspoons salt
- 0.5 teaspoons black pepper
- 1 pound skinless firm white fish fillets (e.g., cod, halibut), cut into chunks
- 0.5 pound medium shrimp, peeled and deveined
- 1 pound mussels or clams, cleaned
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh basil leaves, torn
- 4 slices crusty bread, for serving
Instructions
Heat the olive oil in a large, heavy-bottomed pot over medium heat.
Add the diced onion, garlic, fennel, celery, and carrots. Sauté for 5-7 minutes until the vegetables are softened.
Stir in the crushed tomatoes, fish stock, white wine, red pepper flakes, oregano, bay leaf, salt, and black pepper. Bring the mixture to a simmer.
Reduce the heat to low, cover, and let it simmer for 20 minutes to allow the flavors to meld.
Add the chunks of fish to the pot and cook for 5 minutes.
Stir in the shrimp and shellfish (mussels or clams). Cover the pot and cook for another 5-7 minutes until the shellfish open and the shrimp are pink and opaque.
Discard the bay leaf and any shellfish that did not open.
Stir in the fresh parsley and basil just before serving.
Ladle the soup into bowls and serve hot with slices of crusty bread on the side.
Nutrition Facts
Calories |
2751 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.2 g | 85% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 870 mg | 290% | |
| Sodium | 9089 mg | 395% | |
| Total Carbohydrate | 244.2 g | 89% | |
| Dietary Fiber | 33.5 g | 120% | |
| Total Sugars | 62.8 g | ||
| Protein | 255.7 g | 511% | |
| Vitamin D | 32.8 mcg | 164% | |
| Calcium | 1111 mg | 85% | |
| Iron | 38.1 mg | 212% | |
| Potassium | 8412 mg | 179% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
