Italian Fish Soup
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Unrated
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
4
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Course
Main Course, Appetizer
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Cuisine
Italian
Italian Fish Soup
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Balanced, flavorful, and enjoyable—this recipe has it all.
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Ingredients
- 4-5 tbsp extra virgin olive oil EVOO
- ½ onion
- 500 grams swordfish or Monkfish. diced into medium sized cubes.
- ½ glass white wine
- 1 glass tomato sauce or Basil sauce
- salt
- 1 can chickpeas including the liquid!
Instructions
- To make your fish soup, add 4-5 tablespoons of EVOO in a medium sized pot and place it on the stove at a medium heat.
- Add ½ onion (diced) and sauté in the pot. Cook them for 2-3 min (or until slightly golden in colour)
- Next, add the fish (of your choice) along with ½ glass of white wine
- Gently stir the fish soup ingredients using a wooden spoon, making sure none of it is stuck.
- Add the tomato sauce, and mix it through then sprinkle in a few pinches of salt.
- Let the fish soup simmer for up to 10 minutes, stirring it every so often, dropping the temperature slightly if it is bubbling too much.
- Next, add the chickpeas with all the thick liquid, and stir through.
- Leave the fish soup to simmer for a couple more minutes, then switch off the stove and leave to cool for a couple of minutes.
- To add even more flavour to the fish soup, 2 minutes before it is ready, sprinkle a generous amount of parsley on top and mix.
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