Reviewed: Jan. 24, 2013

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.

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3 users found this review helpful

Reviewer:

hoosierkate

Cooking Level: Intermediate

Home Town: Warsaw, Indiana, USA

Reviewed: Jan. 6, 2013

Very yummy! Loved the fennel seed taste with the combination of ingredients. Added a whole bell pepper, 2 tsp. of dried parsley, and 2 cans of olives. I cooked it on the stove top on medium high heat. The soup served 8 people. I served this soup along with sauteed asparagus, salmon cakes, and a flan dessert. Will cook again, thanks!

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1 user found this review helpful

Reviewer:

Ragazza

Reviewed: Nov. 19, 2012

somehow this was my least favorite of the recipes I've made from Allrecipe.com. I'm not sure what it is. Could it be the wine I used? I used tilapia instead of cod; I used frozen shrimp, thawed of course. I just didn't like the flavor at all.

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Reviewer:

Linda P..

Home Town: Lawrenceville, Georgia, USA

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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2 users 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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6 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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16 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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8 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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5 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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5 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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8 users found this review helpful