Slow Cooker Spanish Fish Soup

  • Servings : 8
  • Prep Time : 10m
  • Cook Time : 4:20 h
  • Ready In : 4:30 h

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


  • 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 bread crumbs
  • 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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