MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Orange & Saffron Scented Fish Soup
Categories: Crockpot, Seafood, Wine, Citrus, Vegetables
Yield: 6 Servings
3 c Vegetable broth
14 1/2 oz Can diced tomatoes;
- undrained
1 c Fine chopped fennel
3/4 c Fine chopped red bell
- pepper
1/2 c Fine chopped celery
1/2 c Dry white wine
1 ts Fine shredded orange peel
1/2 c Orange juice
1/4 c Finely chopped shallots
1 Fresh serrano or other
- chile; seeded, fine chop'd
1 Bay leaf
1/2 ts Salt
1 lb Skinless cod, orange roughy,
- and/or haddock fillets
8 oz Skinless salmon fillets
1/8 ts Saffron threads, crumbled or
ds Ground saffron
1/2 c Snipped fresh parsley
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" 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.
Makes: 6 servings
Better Homes & Gardens | December 2016
MM Format by Dave Drum - 28 December 2016
Uncle Dirty Dave's Archives
MMMMM
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