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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This is a very hearty soup from the Mediterranean. If you prefer a heartier soup, add more fish. Ingredients:
1 onion, chopped |
1/2 green bell pepper, chopped |
2 cloves garlic, minced |
1 (14.5 ounce) can diced tomatoes, drained |
2 (14 ounce) cans chicken broth |
1 (8 ounce) can tomato sauce |
2 1/2 ounces canned mushrooms |
1/4 cup sliced black olives |
1/2 cup orange juice |
1/2 cup dry white wine |
2 bay leaves |
1 teaspoon dried basil |
1/4 teaspoon fennel seed, crushed |
1/8 teaspoon ground black pepper |
1 pound medium shrimp - peeled and deveined |
1 pound cod fillets, cubed |
Directions:
1. Place onion, green bell pepper, garlic, tomatoes, chicken broth, tomato sauce, mushrooms, olives, orange juice, wine, bay leaves, dried basil, fennel seeds, and pepper into a slow cooker. Cover, and cook on low 4 to 4 1/2 hours or until vegetables are crisp tender.
2. Stir in shrimp and cod. Cover. Cook 15 to 30 minutes, or until shrimp are opaque. Remove and discard bay leaves. Serve.
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