Mediterranean Fish Soup

SUBMITTED BY: CORWYNN DARKHOLME

"This is a very hearty soup from the Mediterranean. If you prefer a heartier soup, add more fish."

SERVINGS & SCALING

Original recipe yield: 6 servings

USMETRIC

About scaling and conversions

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

READ REVIEWS (2)

DIRECTIONS

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 crisp tender.
Stir in shrimp. Cover. Cook 15 to 30 minutes, or until shrimp are opaque. Remove and discard bay leaves. Serve.
Variation: If you prefer a heartier soup, add more fish. Add white fish or cod to slow cooker 45 minutes before serving.

ADVERTISE WITH US

REVIEWS

Reviewed on Apr. 19, 2003 by CASSIDYRHNEE

This recipe was great, I omitted the olives and substituted Tilapia instead of cod. I slow cooked it all day and actually added the shrimp and fish at the same time.

3 users found this review helpful