Mediterranean Fish Soup Recipe

Recipe: Shrimp and Cod Stew

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly.

• 2 (14 ounce) cans chicken broth
• 1 (14.5 ounce) can diced tomatoes, drained
• 1 onion, chopped
• green bell pepper, chopped
• 1 (8 ounce) can tomato sauce
• cup orange juice
• cup dry white wine
• 2 ounces canned mushrooms
• cup sliced black olives
• 2 bay leaves
• 2 cloves garlic, minced
• 1 teaspoon dried basil
• teaspoon fennel seed, crushed
• 1 teaspoon ground black pepper
• 1 pound medium shrimp, peeled and deveined
• 1 pound cod fillets, cubed

Directions

1. Place the chicken broth, diced tomatoes, chopped onion, green bell pepper, tomato sauce, orange juice, dry white wine, canned mushrooms, sliced black olives, bay leaves, minced garlic, dried basil, crushed fennel seed, and ground black pepper into a slow cooker.
2. Set the slow cooker to cook on Low for 4 to 4 hours, or until the vegetables are crisp-tender.
3. Once the vegetables are ready, stir in the shrimp and cod. Continue to cook until the shrimp turn opaque, which should take about 15 to 30 minutes.
4. Before serving, discard the bay leaves from the stew.

Nutrition Facts (per serving)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.