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Mediterranean Fish Soup
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Prep Time:
15 minutes
Cook Time:
255 minutes
Total Time:
270 minutes
Citrusy orange juice, crisp white wine, fragrant bay leaves, and aromatic fennel elevate this seafood soup.
Ingredients:
  • 2 (14 ounce) cans chicken broth
  • 1 (14.5 ounce) can diced tomatoes, drained
  • 1 onion, chopped
  • 0.5 green bell pepper, chopped
  • 1 (8 ounce) can tomato sauce
  • 0.5 cup orange juice
  • 0.5 cup dry white wine
  • 2.5 ounces canned mushrooms
  • 0.25 cup sliced black olives
  • 2 bay leaves
  • 2 cloves garlic, minced
  • 1 teaspoon dried basil
  • 0.25 teaspoon fennel seed, crushed
  • 1 pound medium shrimp - peeled and deveined
  • 1 pound cod fillets, cubed
Instructions:
  • Add all the flavorful ingredients - broth, tomatoes, onion, bell pepper, tomato sauce, orange juice, wine, mushrooms, olives, bay leaves, garlic, basil, fennel seed, and black pepper - into the slow cooker. Set it on Low and let it cook until the veggies are crisp-tender, about 4 to 4 1/2 hours.
  • Add the shrimp and cod to the pot, cooking them until the shrimp turn opaque, which should take around 15 to 30 minutes. Remember to remove and discard the bay leaves before serving the delicious stew.

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