Ingredients
- 2 (14 ounce) cans chicken broth
- 1 (14.5 ounce) can diced tomatoes, drained
- 1 onion, chopped
- ½ green bell pepper, chopped
- 1 (8 ounce) can tomato sauce
- ½ cup orange juice
- ½ cup dry white wine
- 2 ½ ounces canned mushrooms
- ¼ cup sliced black olives
- 2 bay leaves
- 2 cloves garlic, minced
- 1 teaspoon dried basil
- ¼ teaspoon fennel seed, crushed
- ⅛ teaspoon ground black pepper
- 1 pound medium shrimp – peeled and deveined
- 1 pound cod fillets, cubed
Directions
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Place broth, tomatoes, onion, bell pepper, tomato sauce, orange juice, wine, mushrooms, olives, bay leaves, garlic, basil, fennel seed, and black pepper into a slow cooker. Cook on Low until vegetables are crisp-tender, 4 to 4 1/2 hours.
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Stir in shrimp and cod. Continue cooking until shrimp are opaque, 15 to 30 minutes. Discard bay leaves before serving.
