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Mediterranean Fish Soup

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

Rating: This weblink has been rated 6 times with an average star rating of 4.5 Read Reviews (3)

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Original Recipe Yield 6 servings
 

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

Directions

  1. 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.
  2. Stir in shrimp. Cover. Cook 15 to 30 minutes, or until shrimp are opaque. Remove and discard bay leaves. Serve.
  3. Variation: If you prefer a heartier soup, add more fish. Add white fish or cod to slow cooker 45 minutes before serving.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 228 | Total Fat: 3.8g | Cholesterol: 148mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 19, 2003 by CASSIDYRHNEE 
This recipe was great, I omitted the olives and substituted Tilapia instead of cod. I slow... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 2, 2002 by CMWOODALL 
Delicious and easy. Just throw it all in the Crock Pot. I substituted a bag of frozen... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 17, 2009 by Caroline C 
Despite the hot weather, for some reason I was craving a hearty soup for lunch today. I left... MORE

 
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