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!

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

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

Directions

Step 1

Heat the olive oil in a large, heavy-bottomed pot over medium heat.

Step 2

Add the diced onion, garlic, fennel, celery, and carrots. Sauté for 5-7 minutes until the vegetables are softened.

Step 3

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.

Step 4

Reduce the heat to low, cover, and let it simmer for 20 minutes to allow the flavors to meld.

Step 5

Add the chunks of fish to the pot and cook for 5 minutes.

Step 6

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.

Step 7

Discard the bay leaf and any shellfish that did not open.

Step 8

Stir in the fresh parsley and basil just before serving.

Step 9

Ladle the soup into bowls and serve hot with slices of crusty bread on the side.

Nutrition Facts

Serving size	4081.6 grams (4081.6g)

Amount per serving	% Daily Value*
Calories	2751

Total Fat 66.20g	85%
Saturated Fat 11.50g	57%
Polyunsaturated Fat 4.00g
Cholesterol 870mg	290%
Sodium 9089mg	395%
Total Carbohydrate 244.20g	89%
Dietary Fiber 33.50g	120%
Total Sugars 62.80g
Protein 255.70g	511%

Vitamin D 1313IU	6564%
Calcium 1111mg	85%
Iron 38mg	212%
Potassium 8412mg	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.

Source of Calories

Fat: 23.0%

Protein: 39.4%

Carbs: 37.6%