Easy Homemade Italian Fish Soup

Fish soup in a bowl with a silver spoon.

4.78 from 63 votes

Easy Italian Fish Soup, a fast, healthy Italian soup. Full of fish,cod and seafood, the perfect family dinner, spicy or not.

Prep Time15

Cook Time30

Total Time45

Course: Main Dish, Soup

Cuisine: Italian

Servings: servings

Calories: 280kcal

Author: Rosemary Molloy

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)
¼ cup dry white wine
¾ cup tomato puree (passata)
1¼ -1½ 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
¼ 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.

US Customary - Metric

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

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 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