This is a delicious fish stew with Mediterranean flavors. If you prefer a heartier soup, add more fish.
Ingredients
- chicken broth: 2 cans (14 ounce cans)
- tomatoes: 1 can (14.5 ounce can, drained, diced)
- onion: 1 piece (chopped)
- green bell pepper: 0.5 piece (chopped)
- tomato sauce: 1 can (8 ounce can)
- orange juice: 0.5 cup
- dry white wine: 0.5 cup
- ½ ounces canned mushrooms: 2 piece
- black olives: 0.25 cup (sliced)
- bay leaves: 2 piece
- garlic: 2 clove (minced)
- basil: 1 tsp (dried)
- fennel seed: 0.25 tsp (crushed)
- ground black pepper: 0.125 tsp
- medium shrimp: 1 pound (peeled and deveined)
- cod fillets: 1 pound (cubed)
Metric Conversion
Stages of cooking
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Place broth, tomatoes, onion, bell pepper, tomato sauce, orange juice, wine, mushrooms, olives, bay leaves, garlic, basil, fennel seed, and black pepper into a slow cooker. Cook on Low until vegetables are crisp-tender, 4 to 4 1/2 hours.
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Stir in shrimp and cod. Continue cooking until shrimp are opaque, 15 to 30 minutes. Discard bay leaves before serving.
