Recipe Details
Ingredients
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2(14 ounce) canschicken broth
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1(14.5 ounce) candiced tomatoes, drained
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1onion, chopped
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½green bell pepper, chopped
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1(8 ounce) cantomato sauce
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½cuporange juice
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½cupdry white wine
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2 ½ouncescanned mushrooms
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¼cupsliced black olives
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2bay leaves
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2clovesgarlic, minced
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1teaspoondried basil
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¼teaspoonfennel seed, crushed
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⅛teaspoonground black pepper
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1poundmedium shrimp – peeled and deveined
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1poundcod fillets, cubed
Cooking 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.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe6 | |
Calories222 | |
% Daily Value * | |
Total Fat 3g |
4% |
Saturated Fat 1g |
3% |
Cholesterol 151mg |
50% |
Sodium 1231mg |
54% |
Total Carbohydrate 12g |
4% |
Dietary Fiber 2g |
8% |
Total Sugars 7g |
|
Protein 31g |
63% |
Vitamin C 33mg |
37% |
Calcium 81mg |
6% |
Iron 4mg |
19% |
Potassium 706mg |
15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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