Slow Cooker Fish Soup with Vegetables

2020-08-06
  • Yield: 8 servings
  • Servings: 8
  • Prep Time: 10m
  • Cook Time: 8:00 h
  • Ready In: 8:10 h

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Nutritional Info

This information is per serving.

  • 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
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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.

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