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    You are in: Home / Recipes / Italian Fish Soup Recipe
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    Italian Fish Soup

    Italian Fish Soup. Photo by Annacia

    1/1 Photo of Italian Fish Soup

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    Barb Gertz's Note:

    A good winter time soup. My DH loves soup anytime. Recipe comes from Better Homes & gardens. Great with French bread and wine.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Thaw the fish fillets and shrimp, if frozen.
    2. 2
      Rinse fish and shrimp; pat dry with paper towels.
    3. 3
      Cut the fish into 1-inch pieces; halve the shrimp lengthwise.
    4. 4
      Chill.
    5. 5
      In a large saucepan combine the 3 cups water, tomatoes, carrots, celery, wine or water, onion bouillon, marjoram, orange peel, garlic, bay leaves, and hot pepper sauce.
    6. 6
      Bring to boiling; reduce heat.
    7. 7
      Cover and simmer for 15 to 20 minutes or until vegetables are nearly tender.
    8. 8
      Stir in tomato paste.
    9. 9
      Add fish and shrimp to saucepan.
    10. 10
      Bring mixture just to boiling; reduce heat.
    11. 11
      Cover and simmer about 5 minutes more or until fish flakes easily when tested with a fork and shrimp turn pink.
    12. 12
      Discard bay leaves.
    13. 13
      To serve, ladle into soup bowls.
    14. 14
      Place a slice of Italian bread on each serving.
    15. 15
      Serve immediately.

    Ratings & Reviews:

    • on December 17, 2013

      55

    • on February 19, 2010

      45

      First let me say that 4 servings became 2 tonight. The tomatoes really cooked away into the soup so I just picked out the skins at serving time. The only thing I would change would be to use fish stock (if available) in place of the chicken. This is a lovely light and low fat soup that I'm sure I'll make again. I didn't have sea bass so I used Mahi Mahi along with the shrimp.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 14, 2008

      45

      Excellent. I did it with scallops and white fish (Goldbutsfilet, don't know the English name) but I'd recommend adding the tomatoes only 8 minutes before the end of cooking. My other half and I finished four servings between us. ;D

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)

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    Nutritional Facts for Italian Fish Soup

    Serving Size: 1 (465 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 224.1
     
    Calories from Fat 24
    10%
    Total Fat 2.7 g
    4%
    Saturated Fat 0.6 g
    3%
    Cholesterol 106.1 mg
    35%
    Sodium 605.5 mg
    25%
    Total Carbohydrate 21.4 g
    7%
    Dietary Fiber 3.2 g
    13%
    Sugars 6.3 g
    25%
    Protein 23.0 g
    46%

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