Orange-and Saffron-Scented Fish Soup

By Thom7747

Ingredients

• 3 cups reduced-sodium vegetable broth
• 1 14 1/2 ounce can no-salt-added diced tomatoes, undrained
• 1 cup finely chopped fennel (1 medium)
• 3/4 cup finely chopped red sweet pepper (1 medium)
• 1/2 cup finely chopped celery (1 stalk)
• 1/2 cup dry white wine
• 1 teaspoon finely shredded orange peel
• 1/2 cup orange juice
• 1/4 cup finely chopped shallots (2 medium)
• 1 fresh serrano or other chile pepper, seeded and finely chopped*
• 1 bay leaf
• 1/2 teaspoon salt
• 1 pound fresh or frozen skinless cod, orange roughy, and/or haddock fillets
• 8 ounces fresh or frozen skinless salmon fillets
• 1/8 teaspoon saffron threads, crumbled or dash ground saffron
• 1/2 cup snipped fresh parsley

Details

Servings 6
Preparation time 25mins
Cooking time 25mins
Adapted from bhg.com

Preparation

Step 1

In a 3 1/2- or 4-quart slow cooker combine broth, tomatoes, fennel, sweet pepper, celery, wine, orange peel, orange juice, shallots, chile pepper, bay leaf, and salt. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours or until vegetables are tender.

Meanwhile, thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cut into 1- to 1 1/2-inch pieces. Cover and chill until needed.

If using low-heat setting, turn cooker to high-heat setting. Remove and discard bay leaf. Gently stir in fish and saffron. Cover and cook about 20 minutes more or until fish flakes easily when tested with a fork. Before serving, stir in parsley.