• BH&G 3404

    From Dave Drum@1:229/452 to All on Fri Jul 23 00:45:18 2021
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Orange & Saffron Scented Fish Soup
    Categories: Crockpot, Seafood, Wine, Citrus, Vegetables
    Yield: 6 Servings

    3 c Vegetable broth
    14 1/2 oz Can diced tomatoes;
    - undrained
    1 c Fine chopped fennel
    3/4 c Fine chopped red bell
    - pepper
    1/2 c Fine chopped celery
    1/2 c Dry white wine
    1 ts Fine shredded orange peel
    1/2 c Orange juice
    1/4 c Finely chopped shallots
    1 Fresh serrano or other
    - chile; seeded, fine chop'd
    1 Bay leaf
    1/2 ts Salt
    1 lb Skinless cod, orange roughy,
    - and/or haddock fillets
    8 oz Skinless salmon fillets
    1/8 ts Saffron threads, crumbled or
    ds Ground saffron
    1/2 c Snipped fresh parsley

    In a 3 1/2 or 4 quart slow cooker combine broth,
    tomatoes, fennel, sweet pepper, celery, wine, orange
    peel, orange juice, shallots, chile pepper, bay leaf, and
    salt. Cover and cook on low-heat setting for 8 to 10
    hours or on high-heat setting for 4 to 5 hours or until
    vegetables are tender.

    Meanwhile, thaw fish, if frozen. Rinse fish; pat dry with
    paper towels. Cut into 1" to 1 1/2" pieces. Cover and
    chill until needed.

    If using low-heat setting, turn cooker to high-heat
    setting. Remove and discard bay leaf. Gently stir in fish
    and saffron. Cover and cook about 20 minutes more or
    until fish flakes easily when tested with a fork. Before
    serving, stir in parsley.

    Makes: 6 servings

    Better Homes & Gardens | December 2016

    MM Format by Dave Drum - 28 December 2016

    Uncle Dirty Dave's Archives

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    ... "Candor is the brightest gem of criticism." -- Benjamin Disraeli

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    * Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)