Easy Italian Fish Soup
Quick and healthy One Pot Cod Fish Soup perfect for cold weather. Easy winter soup with tomato, onion, bell pepper, garlic and cod whitefish.
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
- 2 tablespoons light olive oil
- 1 onion diced
- 4 cloves minced garlic
- 2 stalks celery diced
- 1 large green bell pepper cubed
- ½ cup dry white wine
- 1 medium lemon juiced
- 2 teaspoons Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 cups chicken stock or fish stock
- 2 (14.5-ounce) can diced tomatoes undrained
- 2 tablespoons tomato paste
- 16 ounces wild Alaska Cod or whitefish
- 3 tablespoons Chopped fresh basil
Heat olive oil in a large pot over medium-high heat. Add onion, and cook 6-8 minutes until fragrant, stirring often.
Stir in garlic, celery and bell pepper. Reduce to medium heat and cook 5 minutes more.
Add wine, lemon juice, Italian seasoning, salt and pepper. Stir and cook 2-3 minutes until most of the liquid is dissolved.
Stir in the tomato chunks with liquid, chicken stock, and tomato paste. Cook 10 minutes more uncovered, or until bell peppers are just tender.
Cut cod into small, bite-size pieces and stir into soup. Bring to a low boil and simmer 5 minutes, or until fish is tender and flaky.
Remove from heat, stir in basil, and serve.
- Add the fish in at the end so it doesn't overcook and break up too much.
- You could also use other meaty white fish such as haddock or monkfish. If you are unable to find these fish sole or tilapia can be used, but won't be as meaty and will likely break apart in the soup.
- Add more or less salt depending on desired amount of sodium.
- Try adding some red pepper flakes for a spicy kick.
- If you're making this in advance don't add the fish until you reheat it and are ready to serve.
Calories: 269kcal | Carbohydrates: 14g | Protein: 25g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 52mg | Sodium: 304mg | Potassium: 962mg | Fiber: 2g | Sugar: 6g | Vitamin A: 810IU | Vitamin C: 38.4mg | Calcium: 68mg | Iron: 1.8mg