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Italian Fish Soup

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  Onion 1 , thinly sliced
  Olive oil 1⁄2 Cup (8 tbs)
  Tomatoes 2 Pound
  Chopped parsley 2 Tablespoon
  Garlic 1 Clove (5 gm), finely chopped
  Mixed white fish 3 Pound
  White wine 1⁄2 Cup (8 tbs)
  Salt To Taste
  Pepper To Taste

Gently saute onion in heated olive oil in a large, heavy pan, until soft and transparent.
Peel tomatoes and chop coarsely.
Add tomatoes, parsley and garlic to pan, cover and simmer for 15 minutes.
Meanwhile, prepare fish by filleting, removing skin and cutting into bite-size pieces.
Place fish skins and bones in a pan with 2 1/2 cups cold water.
Cover, bring to the boil and simmer for 15 minutes.
Strain off fish stock and discard bones and skin.
Add fish pieces and stock to tomato mixture, cover and bring to the boil.
Simmer for 10-15 minutes, or until fish is tender.
Season to taste with salt and pepper.
Add wine, if used, and return soup to a gentle simmer before serving.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2515 Calories from Fat 1134

% Daily Value*

Total Fat 128 g197%

Saturated Fat 18.6 g93.1%

Trans Fat 0 g

Cholesterol 911.7 mg303.9%

Sodium 1452.7 mg60.5%

Total Carbohydrates 55 g18.4%

Dietary Fiber 14.3 g57.4%

Sugars 31.2 g

Protein 260 g520%

Vitamin A 229% Vitamin C 278%

Calcium 83.8% Iron 56.9%

*Based on a 2000 Calorie diet

Italian Fish Soup Recipe