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Mediterranean Fish Soup
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Serves 4 |
Hearty, rich and utterly amazing!
|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|
- 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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