Italian fish soup with white beans

Italian fish soup with white beans

(4) Rate it

  • 0:25 Prep
  • 0:35 Cook
  • 4 Servings
  • Advanced

Impressive, quick and packed with flavour, it’s no wonder that fish soup is a hit from Venice to Tuscany.

Featured in
Easter, Winter recipes


  • 1/4 cup (60ml) olive oil, plus extra to drizzle
  • 1 onion, thinly sliced
  • 2 celery stalks, thinly sliced
  • 3 garlic cloves, thinly sliced
  • 1 red capsicum, sliced 1cm thick
  • 400g can chopped tomatoes
  • 500ml tomato passata (sugo: see Notes)
  • Good pinch of dried red chilli flakes
  • 2 rosemary sprigs
  • 2 bay leaves
  • 1 cup (250ml) Massel vegetable liquid stock or water
  • 1 teaspoon paprika
  • 400g can cannellini beans, rinsed, drained
  • 250g punnet cherry tomatoes
  • 800g skinless fish fillets, cut in 4cm pieces (see Notes)
  • 8 tiger prawns, peeled (tails intact)
  • 16-20 mussels, scrubbed, debearded
  • Chopped flat-leaf parsley, to serve


  • Step 1
    Heat the oil in a wide saucepan over medium heat. Fry the onion, celery and garlic for 5 minutes, stirring occasionally, until soft.
  • Step 2
    Add capsicum, tomatoes, passata, chilli, herbs, stock and paprika. Season. Simmer over medium-low heat, partly covered, for 20 minutes until capsicum softens.
  • Step 3
    Add the beans and cherry tomatoes and cook for 5 minutes or until tomatoes soften.
  • Step 4
    Add the seafood. Cover and simmer gently for 4-5 minutes until mussels have opened and the fish and prawns are just cooked. Discard any mussels that haven’t opened after this time.
  • Step 5
    Season to taste, then divide among bowls and serve immediately, garnished with parsley and drizzled with olive oil.

  • High protein
  • Low carb
  • Lower gi


  • 2364 kj


  • 20g

    Fat Total

  • 4g

    Saturated Fat

  • 9g


  • 70g


  • 189mg


  • 1318.36mg


  • 13g

    Carbs (sugar)

  • 20g

    Carbs (total)

All nutrition values are per serve


Passata is from supermarkets.

Use a mixture of white fish fillets (such as blue-eye, bream, snapper and whiting) with red fish such as red mullet and red snapper.

  • Author: Jill Dupleix
  • Image credit: Ben Dearnley
  • Publication:



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