I’m always eager to find new ways to get more fish into our meal plan. Insert this Italian Seafood Soup! Not only is this soup loaded with veggies, it’s intensely flavorful!
TIP: We originally made this recipe with fresh cod, but I also make it regularly with fresh salmon, as well. It would work with any firm fish or seafood you prefer.
Italian Seafood Soup
(Original recipe: Plating Pixels)
2 TBSP olive oil
1 onion, diced
4 cloves garlic, minced
2 stalks celery, diced
1 small zucchini, cut into chunks
8 oz fresh green beans, cut into pieces
1/2 C dry white wine
1 tsp dried oregano
1 tsp dried basil
1/2 tsp dried rosemary
2 C chicken stock
14 oz can of diced tomatoes, undrained
2 TBSP tomato paste
1 lb of your favorite fish (we prefer cod and salmon)
3 TBSP fresh basil, chopped
Salt and pepper to taste
Grated Parmesan to garnish
Heat olive oil in a large pot over medium-high heat. Add onion, and cook 6-8 minutes until fragrant, stirring often.
Stir in garlic, celery, and green beans. Reduce to medium heat and cook 5 minutes more.
Add wine and all dried herbs. Stir and cook 2-3 minutes until most of the liquid is dissolved.
Stir in the tomatoes with liquid, zucchini, chicken stock, and tomato paste. Cook 10 minutes more uncovered, or until green beans are just tender.
Cut fish into small, bite-size pieces and stir into soup. Bring to a low boil and simmer 5 minutes, or until fish is tender and flaky.
Remove from heat, stir in fresh basil, sprinkle with grated Parmesan, and serve.
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