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
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.
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.
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.
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!
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.
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.
* 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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