Ingredients
3 cups reduced-sodium vegetable broth
1 14 1/2 ounce can no-salt-added diced tomatoes, undrained
1 cup finely chopped fennel (1 medium)
3/4 cup finely chopped red sweet pepper (1 medium)
1/2 cup finely chopped celery (1 stalk)
1/2 cup dry white wine
1 teaspoon finely shredded orange peel
1/2 cup orange juice
1/4 cup finely chopped shallots (2 medium)
1 fresh serrano or other chile pepper, seeded and finely chopped*
1 bay leaf
1/2 teaspoon salt
1 pound fresh or frozen skinless cod, orange roughy, and/or haddock fillets
8 ounces fresh or frozen skinless salmon fillets
1/8 teaspoon saffron threads, crumbled or dash ground saffron
1/2 cup snipped fresh parsley
Directions
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-inch 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.
Source: BHG
3 cups reduced-sodium vegetable broth
1 14 1/2 ounce can no-salt-added diced tomatoes, undrained
1 cup finely chopped fennel (1 medium)
3/4 cup finely chopped red sweet pepper (1 medium)
1/2 cup finely chopped celery (1 stalk)
1/2 cup dry white wine
1 teaspoon finely shredded orange peel
1/2 cup orange juice
1/4 cup finely chopped shallots (2 medium)
1 fresh serrano or other chile pepper, seeded and finely chopped*
1 bay leaf
1/2 teaspoon salt
1 pound fresh or frozen skinless cod, orange roughy, and/or haddock fillets
8 ounces fresh or frozen skinless salmon fillets
1/8 teaspoon saffron threads, crumbled or dash ground saffron
1/2 cup snipped fresh parsley
Directions
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-inch 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.
Source: BHG