Bensonhurst Kitchen: Tomato Fish Soup

If you grew up eating fish in an Italian household, then you probably had some variation of this tomato fish soup, or stew, or, I don’t know, maybe you just called it stuff. Whatever the name, it was good, real good.

Coming in from the cold and being greeted by the smell of tomatoes, white wine, onion, garlic and fresh fish simmering in olive oil always brings back fond memories of childhood for yours truly.

Even if this soup doesn’t conjure up memories of Mommy, or Nonna, or Uncle What’s His Name in the kitchen preparing the Fulton Fish Market’s catch of the day, it will still go a long way in warming you up during the cold winter months – physically, mentally and spiritually.

Plus, having fish a couple of times a week is good for you. So put down that Mickey D’s, roll up your sleeves and try something that takes around the same amount of time to prepare as a trip to your local fast food joint.


Colleen’s Tomato Fish Soup


6 tablespoons olive oil
1 large onion diced
2 garlic cloves, minced
2/3 cup fresh parsley, chopped
1 14.5 ounce can of diced tomatoes
2 teaspoons tomato paste
1 8 ounce jar of clam juice
2/3 cup dry white wine
1 pound cod fillets cut into 2 inch pieces
1/4 teaspoon oregano
1/8 teaspoon thyme
1/8 teaspoon of your favorite hot sauce (optional)
salt and pepper to taste


Heat olive oil in a large soup pot over medium-high heat. Saute diced onion and minced garlic for about four minutes.  Stir in chopped parsley, diced tomatoes and tomato paste and cook an additional two minutes.

Add clam juice, white wine and fish. Simmer until fish is cooked through – approximately eight to ten minutes. Remove from heat.

Stir in oregano, thyme and hot sauce.

Season with salt and pepper before serving.


Are the cod fillets at your local store not looking so good? Substitute cod for halibut, sole, red snapper or sea bass.

Serve your fish soup with warm fresh Italian bread!

Recipe and tips by Colleen


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