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.
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Mediterranean Fish Soup
Serves 4
Ingredients:
1 onion, chopped
1/2 green bell pepper, chopped
2 garliccloves, minced
1 14 1/2 oz. can diced tomatoes, drained
2 14 oz. cans chicken broth
1 8 oz. can tomato sauce
2 1/2 oz. mushrooms, canned
1/4 cup black olives, sliced
1/2 cup orange juice
1/2 cup dry white wine
2 bay leaves
1 teaspoon basil, dried
1/4 teaspoon fennel seed, crushed
1/8 teaspoon black pepper, ground
1 lb 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.
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