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Italian Fish Soup

  • Yield: 4 servings
  • Prep Time: 5 minutes
  • Cooking Time: 25 minutes

Italian Fish Soup


  • 2 tbsp Light olive oil
  • 1 large Onion, diced
  • 4 cloves Garlic, minced
  • 2 stalks Celery, diced
  • 1 large Green bell pepper, cubed
  • 1/2 cup Dry white wine
  • 1 small Lemon, juiced
  • 2 tsp Italian seasoning
  • 1/2 tsp Salt
  • ½ tsp Black pepper
  • 2 cups Chicken stock
  • 2 (14.5 oz) cans Diced tomatoes, undrained
  • 2 tbsp Tomato paste
  • 16 oz Wild Alaska Cod, or whitefish
  • 3 tbsp Fresh basil, chopped


  1. Heat olive oil in a large pot over medium-high heat. Add onion, and cook 6-8 minutes until fragrant, stirring often.
  2. Stir in garlic, celery and bell pepper. Reduce to medium heat and cook 5 additional minutes.
  3. Add wine, lemon juice, Italian seasoning, salt and pepper  and cook 2-3 minutes until most of the liquid is dissolved.
  4. Stir in the diced tomato with liquid, chicken stock, and tomato paste. Cook 10 minutes more uncovered, until bell peppers are just tender.
  5. Cut cod 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.
  6. Remove from heat, stir in basil and serve warm.


Recipe adapted from PlatingPixels.com


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