Slow Cooker Spanish Fish Soup Recipe

slow cooker spanish fish soup
  • Yield: 8 soup bowls
  • Servings: 8
  • Prep Time: 10m
  • Cook Time: 4:20 h
  • Ready In: 4:30 h

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Nutritional Info

This information is per serving.

  • Calories

  • Fat

    20 g
  • Protein

    32 g
  • Carbohydrate

    20 g
  • Sodium

    824 mg
  • Cholesterol

    225 mg

Slow cooker Spanish fish soup recipe. Fish and shrimp with vegetables and dry white wine cooked in a slow cooker. This delicious soup is flavored with ground almonds and thickened with crusty bread. More Slow Cooker Recipes

Slow Cooker Spanish Fish Soup Recipe


  • 4 cups (1 L) clam juice
  • 1/2 cup (125 ml) dry white wine
  • 1 cup chopped onion
  • 1 pound (480 g) shrimp, peeled and deveined
  • 1 teaspoon paprika
  • 1/2 teaspoon crushed cumin seeds
  • 3/4 cup fresh breadcrumbs
  • 1/3 cup ground almonds
  • 1 cup (250 ml) tomato paste
  • 2 pound (960 g) skinless halibut fillets, cubed
  • 2 hard-cooked egg yolks, finely chopped
  • 1 cup (250 ml) reduced-fat milk
  • 2 tablespoons cornstarch
  • salt and cayenne pepper to taste
  • 8 thin slices lemon
  • chopped fresh parsley, as garnish


Step 1

In a slow cooker, combine clam juice, white wine, onion, paprika, cumin seeds, bread crumbs, tomato paste and almonds Cover and cook on high-heat setting for 3-4 hours, adding halibut cubes, shrimp and chopped yolks the last 10 minutes.

Step 2

Stir in combined milk and cornstarch, stirring 2-3 minutes. Add seasoning and garnish each bowl of slow cooker Spanish fish soup with a lemon slice. Sprinkle with chopped parsley.

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