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
- 1 tablespoon dried Italian seasoning
- 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
- Fresh basil as garnish
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, 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. Stir into soup, cover and cook 5 minutes, until fish is tender and opaque,. Serve with basil as garnish and sprinkle with extra pepper to taste.
- 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.
- 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