Description
This is a very hearty soup from the Mediterranean. If you prefer a heartier soup, add more fish.
Ingredients
- 1 onion, chopped
- ½ 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 ½ ounces canned mushrooms
- ¼ cup sliced black olives
- ½ cup orange juice
- ½ cup dry white wine
- 2 bay leaves
- 1 teaspoon dried basil
- ¼ teaspoon fennel seed, crushed
- ⅛ teaspoon ground black pepper
- 1 pound medium shrimp – peeled and deveined
- 1 pound cod fillets, cubed
Instructions
- 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.
- Stir in shrimp and cod. Cover. Cook 15 to 30 minutes
- or until shrimp are opaque. Remove and discard bay leaves. Serve.
Servings: 6