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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Ingredients:
1 onion, chopped |
1/2 green bell pepper, chopped |
2 garlic cloves, minced |
1 (14 1/2 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 lb medium shrimp, peeled and deveined |
1 lb cod fish fillet, cubed |
Directions:
1. 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.
2. Cover, and cook on low 4 to 4 1/2 hours or until vegetables are crisp tender.
3. Stir in shrimp.
4. Cover.
5. Cook 15 to 30 minutes, or until shrimp are opaque.
6. Remove and discard bay leaves.
7. Serve.
8. Variation: If you prefer a heartier soup, add more fish.
9. Add white fish or cod to slow cooker 45 minutes before serving.
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