Recipe by CORWYNN DARKHOLME
"This is a very hearty soup from the Mediterranean. If you prefer a heartier soup, add more fish."
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green bell pepper, chopped
1 (14.5 ounce) can
diced tomatoes, drained
2 (14 ounce) cans
1 (8 ounce) can
2 1/2 ounces
sliced black olives
dry white wine
fennel seed, crushed
ground black pepper
medium shrimp - peeled and deveined
cod fillets, cubed
Delicious and easy. Just throw it all in the Crock Pot. I substituted a bag of frozen seafood medley (shrimp, scallop, calamari) for the shrimp.
Recipe was just "so-so". My husband and I had it two times and it just didn't get the "keeper" status. Had to use red pepper flakes at the table to give it some pizzaz.
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.
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!
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!
Despite the hot weather, for some reason I was craving a hearty soup for lunch today. I left out the green bell pepper (don't like it cooked) and the olives (didn't have any), and I used a fresh fennel bulb instead of seeds, and fresh mushrooms instead of canned. Because I was in a bit of a hurry, I cooked the soup in a pan on the stove top. Dang, this was SO good! Don't forget some crusty bread to mop up the brothy goodness. Delicious! Thanks so much!
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Mediterranean Fish Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 27
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