Zuppa Di Pesce (Italian Fish Soup)
All the flavors of Italy are enhanced by Alaska halibut in this easy-to-prepare traditional fish soup.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Servings: 4
Ingredients
- 1/4 cup olive oil
- 1 small onion, chopped
- 1 large yellow (or green) bell pepper, chopped
- 1 Tablespoon minced garlic
- 1 bay leaf, broken in half
- 1/2 teaspoon dried oregano
- 1/4 cup chopped fresh parsley
- 3/4 cup white wine
- 1 can (28 to 32 oz.) whole plum tomatoes
- 2 cans (15 to 16 oz. each) cannellini beans, rinsed and drained
- 1 pound skinless Alaska Halibut, fresh or thawed, cut in 2-inch pieces
Nutrition Facts
| Calories | 538 |
| Total Fat | 17g |
| Saturated Fat | 2.5g |
| Calories From Fat | 28% |
| Cholesterol | 82mg |
| Protein | 39g |
| Carbohydrate | 49g |
| Fiber | 14g |
| Sodium | 961mg |
| Calcium | 205mg |
| Omega-3 Fatty Acids | 870mg |
Instructions
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Step 1 Sauté aromatics
Heat olive oil in large heavy stockpot. Stir in onion, pepper, and garlic. Cook and stir over medium heat until onions are softened, about 5 minutes. Add bay leaf, oregano and parsley; cook an additional 1-2 minutes.
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Step 2 Add remaining ingredients and simmer
Stir in white wine and cook 1-2 minutes. Stir in and break up tomatoes. Cook 10-15 minutes, adding beans and fish during the last 5 minutes of cooking.
Cook’s tips: If using frozen seafood portions, rinse any ice glaze off under cold water, then add seafood to soup during the last 5 minutes of cooking. Cover the pan tightly and cook 5 minutes. Turn off the heat and let the seafood rest in the soup for 5 minutes. Break seafood into large chunks to serve.
This soup is excellent with Alaska pollock and cod.
Nutrition Facts
| Calories | 538 |
| Total Fat | 17g |
| Saturated Fat | 2.5g |
| Calories From Fat | 28% |
| Cholesterol | 82mg |
| Protein | 39g |
| Carbohydrate | 49g |
| Fiber | 14g |
| Sodium | 961mg |
| Calcium | 205mg |
| Omega-3 Fatty Acids | 870mg |
