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
1
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.
2
Stir in shrimp and cod. Continue cooking until shrimp are opaque, 15 to 30 minutes. Discard bay leaves before serving.