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Italian Fish Soup

5 from 7 votes
Total Time 35 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 397 kcal

Ingredients
 

  • 2 Red onions
  • 1 Clove of garlic
  • 2 tbsp Olive oil
  • 2 Small zucchini
  • 400 g Chopped canned tomatoes
  • 850 ml Fish stock, alternatively vegetable stock
  • 100 g Pasta Conchiglie
  • 350 g Firm-Fleshed fish, e.g. Cod
  • 1 tsp Lemon peel zest
  • 2 tbsp Freshly squeezed lemon juice
  • 1 tsp Fresh or dried oregano
  • 1 tbsp Food starch
  • 1 tbsp Cold water
  • Salt pepper
  • Fresh basil

Instructions
 

  • Finely chop the onions and garlic and sauté them in the heated oil in a large saucepan. Cut the zucchini into slices and add. Simmer for a few minutes while stirring.
  • Add the fish stock, chopped tomatoes and pasta. Bring to the boil and simmer on reduced heat for approx. 5 - 10 minutes. Add the dried herbs, salt, pepper and lemon zest. Mix the cornstarch with 1 tablespoon of water and add to the soup. Bring to the boil and stir well.
  • Cut the fish into bite-sized pieces and drizzle with lemon juice. Add to the soup and simmer over low to medium heat for about 5 minutes until the fish is cooked through. Do not stir too long or too much, otherwise the fish will disintegrate. Season the soup again to taste, seasoning if necessary.
  • Sprinkle with chopped basil and serve in deep plates. This fits z. B. ciabatta or focaccia as a side dish. I also put a dollop of red pesto on top.

Nutrition

Serving: 100gCalories: 397kcalCarbohydrates: 41.4gProtein: 5.8gFat: 22.9g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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