Italian Fish Soup

Italian Fish Soup

Italian Fish Soup

2.75 from 4 votes
Prep Time 30 minutes
Cook Time 1 hour 37 minutes
Total Time 2 hours 7 minutes
Course Soups, Stews & Chilis
Cuisine Italian
Servings 4
Calories 471 kcal


  • lb. Fish Sea bream, mullet fish, sardines, mackerels, snook, or sole.
  • 4 garlic cloves
  • cups plum tomatoes peeled
  • 3 tablespoons fresh parsley chopped
  • cups dry white wine
  • ½ cup fresh small squid
  • 1 cup live mussels or live medium clams
  • 5 tablespoons olive oil
  • 1 onion chopped
  • 2 chili peppers chopped
  • ¼ teaspoon saffron
  • 4 oysters
  • 8 large prawns cooked or raw
  • Salt and pepper to taste


  • Place the fish in a pot with a whole clove of garlic, a quarter of the tomatoes, a teaspoon of chopped parsley, a third of the wine and 6 cups of water. Boil and simmer for 30 minutes. Strain and save the resulting broth.
  • Clean the mussels and clams. Cut the fish into 2.5 inch pieces. Chop the rest of the garlic and cut the rest of the tomatoes into large pieces.
  • Heat the oil in a pot. Cook the onion until soft, about 20 minutes. Add the garlic and two thirds of parsley. Cook for 10 minutes.
  • Add the tomatoes and chili peppers. Cook for 10 more minutes, stirring regularly until the tomatoes have dissolved. Pour in the rest of the wine, raise the heat to boil and let it bubble for 2 minutes. Add the broth, plenty of salt and pepper ,and saffron. Let it boil. Reduce and simmer uncovered for 15 minutes.
  • Add the fish, oysters, squid, and prawns. Cook for no more than 20 minutes.
  • Garnish with parsley before serving.


Calories: 471kcalCarbohydrates: 11gProtein: 43gFat: 22gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gCholesterol: 162mgSodium: 181mgPotassium: 1000mgFiber: 2gSugar: 5gVitamin A: 1103IUVitamin C: 22mgCalcium: 67mgIron: 3mg
Food Group Seafood
Keyword Fall, Winter
Cooking Method Boiling, Simmering
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