Italian Cod Soup is a fish soup recipe that is loaded with vegetables including celery, onion and red bell pepper. It’s cooked in a tomato and seafood broth base simmered with Italian seasonings. This recipe is perfect as a starter or paired with a salad or pasta for a complete meal.
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Italian Cod Soup is a delicious seafood soup that is reminiscent of a dish you would find in a nicer seafood restaurant. It’s a lighter soup, unlike our richer, creamier recipe for Cod Chowder, yet incredibly flavorful.
It’s made with chunks of juicy cod fish, a variety of vegetables and a well-seasoned tomato and seafood broth.
This recipe is not only low in calories, but also naturally gluten free and low carb.
Why This Recipe Works
This fish soup recipe is quick and easy to make. It’s made with simple ingredients, yet has incredible flavor. While it does taste like seafood, of course, it is not overly “fishy” in flavor.
Cod fish can be substituted with any other mild white fish you like or may have on hand. Halibut and other types of flounder work really well in this recipe.
This soup is perfect to serve as a starter to a seafood dinner, or add crusty bread, a salad, sandwich or pasta dish to make it a filling meal that can be served for lunch or dinner.
Step-By-Step Instructions
Ingredients
- 1 tablespoon extra virgin olive oil
- 2 stalks celery (diced, about 1/2 cup)
- 1 onion (diced, about 1 cup)
- 1 red bell pepper (diced, about 1/2 cup)
- 2 cloves garlic (minced)
- 1/2 cup white wine
- 2 cups seafood stock
- 1 15 ounce can tomato sauce
- 1 tablespoon Italian seasoning
- 1/4 teaspoon red pepper flakes (optional)
- 1 pound cod fish (cut into 1-inch pieces): other mild, white fish can be substituted. If you are using frozen cod, allow it to thaw before adding it to the soup.
- 1 tablespoon lemon juice (fresh squeezed)
- salt (to taste)
- ground black pepper (to taste)
- parsley (optional garnish)
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.
Prep!
Dice the celery, onion and red bell pepper, mince the garlic and cut the fish into 1-inch pieces.
Create!
Heat the olive oil in a soup pot or Dutch oven over medium heat.
Add the celery, onion and red bell pepper. Cook, stirring often, until the vegetable start to soften, about 5 minutes. Stir in the garlic and cook an additional 30 seconds.
Carefully pour in the white wine. Cook until reduced by half.
Add the seafood stock, tomato sauce, Italian seasoning and the red pepper flakes. Raise the heat to bring to a boil. For more of a fish stew, you can reduce the broth to the desired level of thickness.
Add the pieces of cod and cook until the fish is cooked through and opaque, about 5 minutes. It should flake easily with a fork.
Stir in the lemon juice and season with salt and pepper, as needed.
Present!
Ladle the soup into bowls and garnish with fresh, minced parsley, if desired.
Tips and Techniques
- Use the freshest cod fish you can find for the best flavor. Other types of mild, white fish can be used in place of cod, if preferred.
- If seafood stock can’t be found, you can substitute vegetable stock or chicken stock. The overall flavor of the soup will vary some.
- Store leftovers in an airtight container in the refrigerator. Consume within 3 days for best results.
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Italian Cod Soup
Ingredients
- 1 tablespoon extra virgin olive oil
- 2 stalks celery (diced, about 1/2 cup)
- 1 onion (diced, about 1 cup)
- 1 red bell pepper (diced, about 1/2 cup)
- 2 cloves garlic (minced)
- 1/2 cup white wine
- 2 cups seafood stock
- 1 15 ounce can tomato sauce
- 1 tablespoon Italian seasoning
- 1/4 teaspoon red pepper flakes (optional)
- 1 pound cod fish (cut into 1-inch pieces)
- 1 tablespoon lemon juice (fresh squeezed)
- salt (to taste)
- ground black pepper (to taste)
- parsley (optional garnish)
Instructions
- Heat the olive oil in a soup pot or Dutch oven over medium heat.1 tablespoon extra virgin olive oil
- Add the celery, onion and red bell pepper. Cook, stirring often, until the vegetable start to soften, about 5 minutes. Stir in the garlic and cook an additional 30 seconds.2 stalks celery, 1 onion, 1 red bell pepper, 2 cloves garlic
- Carefully pour in the white wine. Cook until reduced by half.1/2 cup white wine
- Add the seafood stock, tomato sauce, Italian seasoning and the red pepper flakes. Raise the heat to bring to a boil.2 cups seafood stock, 1 15 ounce can tomato sauce, 1 tablespoon Italian seasoning, 1/4 teaspoon red pepper flakes
- Add the pieces of cod and cook until the fish is cooked through and opaque, about 5 minutes. It should flake easily with a fork.1 pound cod fish
- Stir in the lemon juice and season with salt and pepper, as needed.1 tablespoon lemon juice, salt, ground black pepper
- Ladle the soup into bowls and garnish with fresh, minced parsley, if desired.parsley
Notes
Tips and Techniques
- Use the freshest cod fish you can find for the best flavor. Other types of mild, white fish can be used in place of cod, if preferred.
- If seafood stock can’t be found, you can substitute vegetable stock or chicken stock. The overall flavor of the soup will vary some.
- Store leftovers in an airtight container in the refrigerator. Consume within 3 days for best results.
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