MAKES: 6 SERVINGS
SERVING SIZE: 1 1/2 CUPS
MAKES: 9 CUPS
PREP: 25 MINS
SLOW COOK: 8 HRS TO 10 HRS (LOW) OR 4 TO 5 HOURS (HIGH) + 20 MINUTES (HIGH)
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
- 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.
From the Test Kitchen
Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
Nutrition Facts (Orange- and Saffron-Scented Fish Soup)
Per serving: 181 kcal , 3 g fat (0 g sat. fat , 1 g polyunsaturated fat , 1 g monounsaturated fat ), 53 mg chol. , 573 mg sodium , 11 g carb. , 3 g fiber , 7 g sugar , 22 g pro.