“This is a very hearty soup from the Mediterranean. If you prefer a heartier soup, add more fish.” - by CORWYNN DARKHOLME
Ingredients
Adjust Servings
Original recipe yields 6 servings
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.
Nutrition
Amount Per Serving (6 total)
- Calories
- 222 cal
- 11%
- Fat
- 3 g
- 5%
- Carbs
- 11.9 g
- 4%
Based on a 2,000 calorie diet
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Reviews (17)
Rate This Recipe
"Delicious and easy. Just throw it all in the Crock Pot. I substituted a bag of frozen seafood medley (shrimp, scallop, calamari) for the shrimp...." See more"
CASSIDYRHNEE
"This recipe was great, I omitted the olives and substituted Tilapia instead of cod. I slow cooked it all day and actually added the shrimp and fish at the same time...." See more"
AmyCeltic
"5 Stars is not enough! Truly not enough! Making soup is my specialty and this soup is amazing! I had a special request for fish soup from a very picky eater, so when I found this recipe, I thought ..." See moreit sounded good. I was amazed! And the crock pot did most of the work! I used fresh tomatoes instead of canned (the picky eater won't eat canned) and I used fresh mushrooms. The picky eater gave this thumbs up, and after three bowls said that he wished he could eat more! Thank you for sharing this recipe! I will add this to my soup repetoire, as it is fabulous and wonderful for Lent! I was also skeptical about the orange juice and I added it, and am so happy that I did! This is a 10 Star recipe!"
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