Best Simple Italian Fish Vegetables Recipes

EASY HOMEMADE ITALIAN FISH SOUP

Easy Homemade Italian Fish Soup image

Easy Italian Fish Soup, a fast, healthy Italian soup. Full of fish,cod and seafood, the perfect family dinner, spicy or not.

Provided by Rosemary Molloy

Time 45m

Number Of Ingredients 12

Ingredients

1 pound cut up assorted fish (eg. shrimp,prawns, cod, haddock, calamari, mussels, clams etc)
2 tablespoons olive oil
2-3 cloves garlic chopped
1-2 dashes hot pepper flakes (optional)
1/4 cup dry white wine
3/4 cup tomato puree (passata)
1 1/4 -1 1/2 cups water ((depending on how thick you want it, more soup or stew))
salt to taste* (I added a pinch)
1 teaspoon oregano
1 teaspoon basil
1/4 cup chopped fresh Italian parsley
4 slices thick Italian crust bread (grilled or plain)

Steps:

In a large pot add olive oil, garlic and hot pepper flakes, heat on medium for one minute and then flatten with a fork.
Add cut up assorted fish, cook one minute. Add white wine and cook on medium-high for approximately 3 minutes. Add tomato puree and water, oregano, basil and fresh parsley, stir to combine.
Bring to a boil, then reduce heat to a low simmer for approximately 30 minutes until thickened (after about 20 minutes taste for salt and add if needed). Serve over grilled crusty Italian bread or with crusty Italian bread on the side. Enjoy!

Nutrition Facts : Calories 280 kcal, Carbohydrate 18 g, Protein 26 g, Fat 11 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 57 mg, Sodium 298 mg, Fiber 2 g, Sugar 4 g, UnsaturatedFat 8 g, ServingSize 1 serving

ITALIAN FISH AND VEGGIE POCKETS

Italian Fish and Veggie Pockets image

Provided by Giada De Laurentiis

Categories main-dish

Time 38m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 lemon, zested
1 1/2 teaspoons salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
1 1/2 pounds sugar snap peas, stemmed
1 yellow bell pepper, sliced
1 orange bell pepper, sliced
1/2 cup white wine
1/4 cup lemon juice
4 teaspoons olive oil
4 (4-ounce) trout fillets, skinned (or other fish about 1/2-inch thick)
8 thin slices lemon
1/4 cup fresh chopped mint leaves

Steps:

Special equipment: 4 large sheets of aluminum foil or parchment paper
Preheat the oven to 350 degrees F. In a small bowl mix together the lemon zest, salt, and pepper. Set aside.
Lay out the 4 sheets of aluminum foil. Place 1/4 of the sugar snap peas, 1/4 of the yellow bell peppers, and 1/4 of the orange bell peppers on each sheet of foil. Over each pile of vegetables drizzle 2 tablespoons of white wine, 1 tablespoon of lemon juice, and 1 teaspoon of olive oil. Sprinkle with salt and pepper and gently toss.
Top each pile of seasoned vegetables with a piece of fish. Sprinkle the fish with some of the reserved lemon zest mixture. Top each fish with 2 slices of lemon.
Fold up the foil into an air-tight packet. Place the foil packets in the oven and bake for 15 to 18 minutes depending on the thickness of the fish. Sprinkle the fish with mint just before serving.