Rating: 4 stars
6 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
  • 6 Ratings

You can cook more than meaty roasts and stews a slow cooker--this easy soup recipe is proof! Our fish soup includes white fish and shrimp for a double dose of seafood goodness.

Source: Better Homes and Gardens

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Recipe Summary

prep:
25 mins
slow-cook:
8 hrs
total:
8 hrs 25 mins
Servings:
8
Yield:
12 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a 5- to 6-quart slow cooker combine the first 11 ingredients (through black pepper). Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours.

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  • Rinse fish and shrimp; pat dry. Cut fish into 1-inch pieces.

  • If using low, turn to high. Stir in fish and shrimp. Cover and cook on high about 30 minutes more or until shrimp are opaque. Remove and discard bay leaf. Sprinkle servings with parsley.

Nutrition Facts

212 calories; fat 3g; cholesterol 137mg; saturated fat 1g; carbohydrates 10g; mono fat 1g; poly fat 1g; insoluble fiber 2g; sugars 3g; protein 37g; vitamin a 1039IU; vitamin c 48.8mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 6.5mg; vitamin b6 0.4mg; folate 59.3mcg; vitamin b12 2.6mcg; sodium 498mg; potassium 918mg; calcium 70mg; iron 1.5mg.
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