Description
A light, broth-based soup filled with fish, tomatoes, garlic, and olives. Full of bold flavors and coastal Mediterranean vibes — perfect with crusty bread.
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
- 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.
