Reviewed: Feb. 22, 2012

This soup was not bad, but so entirely "so-so" that I will probably never make it again. On the plus side, it was really quick and easy to make!

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1 user found this review helpful

Reviewer:

kirsten

Reviewed: May 12, 2011

I left out the mushrooms, but did everything else as written. I was surprised how good it was. It was very different with the olives and orange juice, but had a good flavor.

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3 users found this review helpful

Reviewer:

KKH3

Reviewed: Apr. 18, 2011

5 Stars is not enough! Truly not enough! Making soup is my specialty and this soup is amazing! I had a special request for fish soup from a very picky eater, so when I found this recipe, I thought it sounded good. I was amazed! And the crock pot did most of the work! I used fresh tomatoes instead of canned (the picky eater won't eat canned) and I used fresh mushrooms. The picky eater gave this thumbs up, and after three bowls said that he wished he could eat more! Thank you for sharing this recipe! I will add this to my soup repetoire, as it is fabulous and wonderful for Lent! I was also skeptical about the orange juice and I added it, and am so happy that I did! This is a 10 Star recipe!

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11 users found this review helpful

Reviewer:

AmyCeltic

Cooking Level: Intermediate

Reviewed: Feb. 21, 2011

This was excellent! I was skeptical about adding orange juice, but did based on other reviews. It was delicious. I did not add olives, green peppers, and bay leaves because we personally don't like them and did not have fennel or fennel seeds on hand. It was still good :-). After making this once, I could consider adding in more vegetables such as zuchini and carrots, but would be happy just as is. Will definitely be making this again.

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7 users found this review helpful

Reviewer:

MomPoat

Reviewed: Feb. 10, 2011

The only thing I would change is maybe half the amount of fennel. Just a hint of the strong fennel flavor makes it great. Also some fresh black olives with a stronger flavor would make it better than just using regular canned black olives.

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4 users found this review helpful

Reviewer:

qbawler311

Reviewed: Nov. 28, 2010

very yummy flavor...especially with rolls to soak up the broth. Needs salt though...quite a bit.

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4 users found this review helpful

Reviewer:

tyaya

Reviewed: Nov. 26, 2010

everybody loved it - my little one wanted an additional serving. Though, I have to admit I did make some changes: didn't use a slowcooker and stewed it for 30-40 min (didn't keep time very carefully), used fresh mushrooms, added 1/2 cup tomato puree and fresh instead of dried basil. also, tried it with halibut, celery instead of fennel (as a sort of substitute as I didn't have any kind of fennel left), some fresh thyme, and basil was actually a spoonful of pesto genovese. And, for the second version didn't have shrimps. anyway, it turned out great both times. last thing we would say about it was bland.

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5 users found this review helpful

Reviewer:

Shemet

Reviewed: Oct. 17, 2010

I enjoyed this soup a lot! My husband however, thought it was a little bland. I will make it again. I followed the recipe except I did not drain the tomatoes and I added a little bit more olives than required. I also cooked it on the stove instead of a crock pot. lightly sautéed the onions and peppers before adding everything else. I wouldn't skip the fennel like others, I think that is the one spice that really adds dimension to this recipe.

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4 users found this review helpful

Reviewer:

DEARYABBY

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

Reviewed: Jun. 5, 2010

I love the combination of flavors in this soup- it's so bright and cheery. I make it on the stove, and it's ready in under an hour. For a little extra heartiness, I add a can of artichoke hearts if I have them on hand.

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3 users found this review helpful

Reviewer:

Heather_in_VA

Cooking Level: Expert

Reviewed: Jan. 21, 2010

I too made this on the stovetop. I added chopped fresh fennel (green stalk), chopped green beans, and a pinch of cayenne. I added the fish with the shrimp, about 10 minutes before serving. Quick and easy!

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9 users found this review helpful