Slow Cooker Tuscan Fish Soup Recipe

slow cooker tuscan fish soup recipe
  • Yield: 6 soup bowls
  • Servings: 6
  • Prep Time: 10m
  • Cook Time: 5:00 h
  • Ready In: 5:10 h

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Nutritional Info

This information is per serving.

  • Calories

    337
  • Protein

    28.6 g
  • Carbohydrate

    33.7 g
  • Fat

    7.1 g
  • Cholesterol

    82.2 mg
  • Sodium

    337 mg

Slow cooker Tuscan fish soup recipe. Chicken broth-based fish soup with vegetables and herbs cooked in 4-6quart (4-6 l) slow cooker. If you like to cook fish soups, you may also like to prepare Fish Soup Marseilles, if not, just skip this recipe and go to the main recipe-Tuscan Fish Soup Recipe

Slow Cooker Fish Soup Marseilles Recipe

Fresh fennel bulbs five this delicious soup its authentic ” south of France” flavor. Mouthwatering recipe.

Makes 6 servings

Ingredients: 3-4 cups (750-1L) vegetable broth, 14½ oz (435 ml) Italian-style stewed tomatoes, undrained, 1/2 cup (125 ml) chopped yellow onion, 1/2 cup (125 ml) sliced fennel bulb, 1 tablespoon (15 ml) minced garlic, 1 cup (250 ml) uncooked orzo or other small soup pasta, 8 oz (240 ml) skinless white fish fillets, cut into cubes, 8 oz (240 ml) shrimp, peeled and deveined, salt and freshly ground black pepper, to taste


Instructions: In 4-6 quart (4-6 L) slow cooker, combine vegetable stock, undrained stewed tomatoes, chopped yellow onion, fennel, and minced garlic. Mix well. Cover slow cooker and cook on high-heat setting for 4-5 hours, adding orzo or other small pasta during last 20 minutes, and cubed white fish during last 10 minutes.

Turn off slow cooker and open the lid. Season to taste with salt and black pepper. Stir well fish soup before serving. Ladle in soup bowls and serve hot.

Per serving: Calories: 231, Fat: 14 g, Protein: 16.5 g, Carbohydrate 29.9 g, Cholesterol 63.4 mg, Sodium 227 mg

Are you looking for more delicious slow cooker recipes? If so, please check out our huge collection: Slow Cooker Recipes

Slow Cooker Tuscan Fish Soup Recipe

Ingredients

  • 4 cups (1 L) chicken broth
  • 1/2 cup (125 ml) dry red wine
  • 3 pounds (1.44 kg) tomatoes, peeled, seeded and chopped
  • 2 medium yellow onion, peeled and chopped
  • 3 cloves garlic, peeled and minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried sage leaves
  • 1 teaspoon dried rosemary leaves
  • 1/4 teaspoon crushed red pepper
  • 1¼ pounds skinless fish fillets, such as sole, salmon, tuna, or halibut, cubed
  • 6 oz (180 g) shrimp, peeled and deveined
  • salt and freshly ground black pepper, to taste

Method

Step 1

In a slow cooker, combine all ingredients, except seafood, and seasoning. Mix well.

Step 2

Cover the pot and cook on high-heat setting for 4-5 hours, adding seafood during last 15 minutes.

Step 3

Turn off slow cooker and open the lid. Season fish soup with saltand black pepper. Stir well.

Step 4

Ladle soup into soup bowls. Serve hot.

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