Subj : BH&G 3404
To   : All
From : Dave Drum
Date : Fri Jul 23 2021 00:45:18

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
 
MMMMM

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

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