Slow Cooker Fish Soup with Vegetables
2021-08-06- Cuisine: Canadian
- Course: Main Dish, Soup
- Skill Level: Beginner
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Add to favorites
- Yield: 8
- Servings: 8
- Prep Time: 10m
- Cook Time: 8:00 h
- Ready In: 8:10 h
Average Member Rating
(5 / 5)
1 People rated this recipe
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Nutritional Info
This information is per serving.
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Calories
325.9 -
Fat
5.6 g -
Saturated Fat
1.7 g -
Polyunsaturated Fat
1.3 g -
Cholesterol
66.8 mg -
Sodium
877.1 mg -
Potassium
1,675.9 mg -
Carbohydrate
26.2 g -
Fiber
4.8 g -
Sugars
8.9 g -
Protein
8.9 g
Slow cooker fish soup with vegetables. Cubed skinless halibut, sole, and snapper with vegetables and dry white wine cooked in slow cooker. This soup is delicious served with warm crusty bread.
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Slow Cooker Fish Soup with Vegetables
Ingredients
- 2 cans (28 oz (840 ml) each) crushed tomatoes
- 16 oz (480 ml) can tomato juice
- 3/4 cup (180 ml) clam juice
- 3/4 cup (180 ml) dry white wine
- 1 cup chopped onions
- 3 medium potatoes, peeled and diced
- 1/2 cup chopped celery
- 1/2 cup sliced bell pepper
- 4 cloves garlic, peeled and minced
- 1 teaspoon dried oregano leaves
- 8 oz (240 g) cubed skinless halibut
- 8 oz (240 g) cubed skinless sole
- 8 oz (240 g) cubed skinless snapper
- salt and freshly ground black pepper
Method
Step 1
Combine all ingredients, except fish, salt, and black pepper, in 6-quart(6 L) slow cooker. Cover and on low heat setting for 6-8 hours.
Step 2
Add cubed fish during last 15-20 minutes. Season slow cooker fish soup with salt and black pepper to taste. Serve hot.