This novel variation on classic corn bread pudding will quickly become a favorite among the whole family. This works well as a dessert or a side dish. Make sure to add and combine items precisely as instructed in the recipe. Enjoy!
| Prep Time: | 15 mins |
| Cook Time: | 4 hrs 15 mins |
| Total Time: | 4 hrs 30 mins |
| Servings: | 6 |
Ingredients
- 2 (14 ounce) cans chicken broth
- 1 (14.5 ounce) can diced tomatoes, drained
- 1 onion, chopped
- ½ green bell pepper, chopped
- 1 (8 ounce) can tomato sauce
- ½ cup orange juice
- ½ cup dry white wine
- 2 ½ ounces canned mushrooms
- ¼ cup sliced black olives
- 2 bay leaves
- 2 cloves garlic, minced
- 1 teaspoon dried basil
- ¼ teaspoon fennel seed, crushed
- ⅛ teaspoon ground black pepper
- 1 pound medium shrimp – peeled and deveined
- 1 pound cod fillets, cubed
Instructions
- Place broth, tomatoes, onion, bell pepper, tomato sauce, orange juice, wine, mushrooms, olives, bay leaves, garlic, basil, fennel seed, and black pepper into a slow cooker. Cook on Low until vegetables are crisp-tender, 4 to 4 1/2 hours.
- Stir in shrimp and cod. Continue cooking until shrimp are opaque, 15 to 30 minutes. Discard bay leaves before serving.
Nutrition Facts
| Calories | 222 kcal |
| Carbohydrate | 12 g |
| Cholesterol | 151 mg |
| Dietary Fiber | 2 g |
| Protein | 31 g |
| Saturated Fat | 1 g |
| Sodium | 1231 mg |
| Sugars | 7 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
This recipe is a KEEPER. I did have to make a couple of changes. I didn’t have a green pepper, but I did have a quart of my home made mild salsa with the pepper in it and it had the onions, tomatoes, and spices in it as well plus some minced jalepeno peppers. I also added a small jar of marinated artichokes patting them dry first. Also any fish soup is a bit better with a squeeze of either lemon or lime at the time one serves it. I did sprinkle some fresh parsley on it mostly for presentation. This will be on a regular rotation in my home! It is in my top list of soups.
My family loved it! We did season the shrimp with Old Bay Season and that really added some nice flavor!
This is a good recipe but I did alter it a little and I made it stove top. Had I noticed the 4.5 hour cook time in a crock pot, I wouldn’t have made it. Besides, I don’t own a crock pot, et all. I used fresh chopped baby bella mushrooms instead of canned. I added one large chopped russet potato with the skin on. I used a 15.5 oz. can of tomato sauce. I salted the fish and shrimp for about 20 minutes. I used pollack for the fish. I also added some cooked rice in the bowl since we had it in the house. I would make this again as it’s so simple and flavorful. The orange juice brightens it up just enough. I added the seafood once the potatoes were al dente. Overall cook time for me was about an hour or so. Heat it up with a little sriracha sauce in your bowl if you want it spicy!
Great possibilities and I will try it again, but I will customize a bit. A little red pepper flake, some chopped celery, fresh Portobello mushrooms and I think this one could be a keeper.
It was a hit. Left out fennel and used 2lbs of cod and no shrimp.
The flavors in this soup are wonderful! I left out the olives and followed the majority of the other ingredients. I have made this a number of times with what fish ingredients that I have on hand and it always tastes great. Also enjoyable for lunch the next day.
Excellent presentation and outstanding taste.
Excellent soup and I added a little spice of Brazilian chili pepper oil.
I have made this a few times and really like it. I do sauté the pepper and onion for a bit in butter then add the garlic before adding the liquids. I have never planned early enough for the crock pot… so I just stove top it for about three hours or so before adding the seafood. I also go for fresh fennel, olives, mushrooms and herbs. ( I work for a fresh food market so too easily available) I threw in muscles recently and that was so pretty! Thank you for sharing, CD
One of the tastiest, healthiest soups I have ever eaten.
The recipe was delicious! I used fresh caught Sand Trout and Whitling I caught in the Gulf of Mexico. I added artichoke hearts and a little sea salt. It is one of my favorite recipes of here so far.
Even taste great the day after.
The broth needed more seasoning. It’s possible I put too many onions in it. I didn’t add clams or mussels, just shrimp and cod. I broiled a slice of sourdough topped with Swiss cheese to put on top of the soup. Ultimately, it was a really good fish soup.
This fish soup is delicious (and I don’t like fish)! I made it with homemade bone broth, fresh mushrooms, kale, (no olives-didn’t have any), 1/4 cup apple cider vinegar (instead of white wine), some salt, and salmon (instead of the shrimp). I would make it again in a heartbeat. A great way to get the omegas down. Bon appetit!
I made some changes and loved it. I doubled the onions , garlic and green pepper. I added 4 carrots and 2 sweet potatoes, both cut up small, and some dried parsley. I did not have mushrooms or black olives, so washed some capers and used them. I used frozen flounder instead of cod, skipped the shrimp, and served the soup over brown rice cooked with dried onions and turmeric. Yummy.
Wonderful flavor. I used cat fish since I did not have any cod or shrimp and it still tasted great.
The soup came out excellent. One of the things we like a lot is that this soup recipe has so many potential variations. It would be even better next time with more vegetables. We could envision chard, celery, peas, more bell pepper, broccoli, carrots. It could be all or some of these. We put in less fish and shrimp because it does not need 2 pounds! That would be a lot of meat. We used 1/3 pound of each, making it 2/3 pound total, and it was plenty . I used a small salmon fillet which someone caught last fell. By the way, this soup is a good place to use up frozen fish which is a few months old, still fresh, but not at its prime for broiling or BBQ. Next time we will also try putting in a handful of partly cooked brown rice. We could envision potato in tiny cubes or angel hair pasta, too.
I’ve made this a number if times. I’ve used cod, halibut and striped sea bass for the fish. Shrimp or crab. I think it would lend itself to any seafood. Very goos!
I added a little salt and 1-2 tbsp of tamarind soup mix.
This was pretty bland. Texture was nice, but no amount a seasoning I added could really revive this soup. I’m becoming disenchanted with slow-cooker recipes in general, so maybe this just wasn’t for me.
This was excellent. I substituted salmon, rock fish and scallops for the cod and shrimp. Used fresh cremini mushrooms. Did not have fennel so I omitted it.