Mediteranean Fish Soup
Orange juice, white wine, bay leaves, and fennel give this shrimp and cod soup its distinctive flavor. Mushrooms, onion, black olives and green bell pepper are simmered slowly (4 - 4 1/2 hours) in a chicken-tomato stock, with the cod and shrimp added next.
Serves 6
Prep time: 15 minutes
Cook time: 270 minutes
Calories: 224.20
Calories from Fat: N/A
Total Fat: 3.77 g
Saturated Fat: N/A
Cholesterol: N/A
Sodium: N/A
Total Carbohydrate: 12.25 g
Dietary Fiber: N/A
Sugars: N/A
Protein: 31.93 g
Vitamin A: N/A
Vitamin C: N/A
Ingredients:
1 onion, chopped
1/2 green bell pepper, chopped
2 cloves garlic, minced
1 (14.5 ounce) can diced tomatoes, drained
2 (14 ounce) cans chicken broth
1 (8 ounce) can tomato sauce
2-1/2 ounces canned mushrooms
1/4 cup sliced black olives
1/2 cup orange juice
1/2 cup dry white wine
2 bay leaves
1 teaspoon dried basil
1/4 teaspoon fennel seed, crushed
1/8 teaspoon ground black pepper
1 pound medium shrimp - peeled and deveined
1 pound cod fillets, cubed
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Place onion, green bell pepper, garlic, tomatoes, chicken broth, tomato sauce, mushrooms, olives, orange juice, wine, bay leaves, dried basil, fennel seeds, and pepper into a slow cooker. Cover, and cook on low 4 to 4 1/2 hours or until vegetables are cooked.
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Stir in shrimp. Cover. Cook 15 to 30 minutes, or until shrimp are opaque. Remove and discard bay leaves. Serve.
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Variation: If you prefer a heartier soup, add more fish. Add white fish or cod to slow cooker 45 minutes before serving.
B-man 