Mediterranean Fish Soup

1 med. onion, chopped
1/2 med. green bell pepper, chopped
2 cloves garlic, minced
1 can whole tomatoes, undrained and coarsely chopped (141/2 oz.)
2 cans reduced-sodium chicken broth (141/2 oz. each)
1 can tomato sauce (8 oz.)
1 jar sliced mushrooms (21/2 oz.)
1/4 c. ripe olives, sliced
1/2 c. orange juice

1/2 c. dry white wine (optional)
2 bay leaves
1 tsp. dried basil leaves
1/4 tsp. fennel seed, crushed
1/8 tsp. black pepper
1 lb. medium shrimp, peeled

Place all ingredients except shrimp in Crockery Pot. Cover and cook on low 4 to 41/2 hours or until vegetables are crisp-tender. Stir in shrimp. Cover and cook 15 to 30 minutes or until shrimp are opaque. Remove and discard bay leaves.

Serves 6

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