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Zuppa Di Pesce - Italian Fish Soup

Zuppa Di Pesce - Italian Fish Soup

Mamma Mia!

On cold snowy days like today, this easy Italian soup is the perfect way to warm up. The recipe lists Halibut, but it's also delightful with Cod, Rockfish, or Sablefish


  • 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


  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.

  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.

Recipe courtesy of Alaska Seafood