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ByRosemary
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Easy Homemade Italian Fish Soup, full of big pieces of all your favorite fish, such as haddock, shrimp, mussels and clams all combined in a perfectly spiced tomato broth. A delicious comfort dish, a little bit stew, a little bit soup!
Do you ever make something and while you are eating it think “Oh Wow this is so good, I have no idea why the heck I don’t make it more often”? Well this is exactly what I said while I was eating this Italian Fish Soup.
I don’t remember my mother-in-law making Fish Soup, so I happened to get this recipe from a sister-in-law. This isher mother’srecipe. It is easy, quick and so full of flavor, your house will smell amazing while this soup is simmering.
Table of Contents
Where did Fish Soup originate?
Apparently it originated from the time when the fishermen would sell their fish and whatever was left over was made into a soup or stew. Every town overlooking the sea, will have its own recipe.
What are the ingredients?
- Assorted Fish
- Olive Oil
- Garlic
- Hot Pepper Flakes – optional
- White Wine
- Tomato Passata – also known as puree or conserva. It is just pureed tomatoes with nothing added.
- Water
- Salt – Careful with the salt, fish can be very salty so it is best to add it towards the end of the cooking time.
- Spices – oregano, basil
- Fresh Italian parsley – chopped
- Bread – thick slices of Italian bread – optional
Italians like to eat this Easy Italian Fish Soup with a piece of grilled Italian bread placed at the bottom of a bowl and the soup poured on top. The bread can also be eaten with the soup rather than in it. It’s totally up to you.
How to make fish soup
In a large pot add olive oil, garlic and hot pepper flakes, heat on medium for one minute and then flatten with a fork.
Add the cut up assorted fish, cook one minute. Add the white wine and cook on medium-high for a few minutes. Add the tomato puree, water, oregano, basil, salt to taste and fresh parsley, stir to combine.
Bring to a boil, then reduce heat to a low simmer for approximately 30 minutes and until thickened. Serve over grilled crusty Italian bread or with crusty Italian bread.
FAQS
What is the best fish to use
I used approximately 6 or 7 different types of fish and seafood, including mussels, shrimp, haddock, clams, perch and squid. You can also use your favourites, such clams, monkfish and cuttlefish.
How to store the soup
Store any leftover soup in an airtight container in the fridge. It will keep for up to 2 days.
Can fish soup be frozen?
Yes the soup can be frozen. Store in a freezer safe container it will keep for up to 4-6 months in the freezer.
I recommend adding the salt towards the end of cooking time, as fish can be quite savory in cooking. You can vary the dose of water according to the consistency you want, if you want a thicker soup add less water, and more, if you prefer a thinner and more liquid soup.
If you don’t have time to grill the bread or like me you forget, a nice thick slice of Italian crust bread is delicious also but if you do have some extra time this delicious Easy Focaccia Bread would be perfect.
Or my favourite, just serve the bread on the side for easy dunking and soaking up all that amazing tasty leftover sauce in the bowl. Buon Appetito!
More Delicious Italian Soups
- Chunky Thick Italian Beef Stew
- Pasta and Beans
- Easy One Pot Homemade Chili
Easy Homemade Italian Fish Soup
Rosemary Molloy
Easy Italian Fish Soup, a fast, healthy Italian soup. Full of fish,cod and seafood, the perfect family dinner, spicy or not.
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Course Main Dish, Soup
Cuisine Italian
Servings 4 servings
Calories 280 kcal
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Ingredients
- 1 pound cut up assorted fish (eg. shrimp,prawns, cod, haddock, calamari, mussels, clams etc)
- 2 tablespoons olive oil
- 2-3 cloves garlic chopped
- 1-2 dashes hot pepper flakes (optional)
- 1/4 cup dry white wine
- 3/4 cup tomato puree (passata)
- 1 1/4 -1 1/2 cups water (depending on how thick you want it, more soup or stew)
- salt to taste* I added a pinch
- 1 teaspoon oregano
- 1 teaspoon basil
- 1/4 cup chopped fresh Italian parsley
- 4 slices thick Italian crust bread grilled or plain
*Depending how salty your fish is it's best to add the salt at the end of the cooking time.
Instructions
In a large pot add olive oil, garlic and hot pepper flakes, heat on medium for one minute and then flatten with a fork.
Add cut up assorted fish, cook one minute. Add white wine and cook on medium-high for approximately 3 minutes. Add tomato puree and water, oregano, basil and fresh parsley, stir to combine.
Bring to a boil, then reduce heat to a low simmer for approximately 30 minutes until thickened (after about 20 minutes taste for salt and add if needed). Serve over grilled crusty Italian bread or with crusty Italian bread on the side. Enjoy!
Notes
Store the leftover soup in an airtight container in the fridge. It will keep for 2 days.
Or freeze in a freezer safe container. It will keep for up to 4-6 months.
Nutrition
Calories: 280kcal | Carbohydrates: 18g | Protein: 26g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 298mg | Potassium: 512mg | Fiber: 2g | Sugar: 4g | Vitamin A: 467IU | Vitamin C: 7mg | Calcium: 76mg | Iron: 2mg
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