This hearty crockpot soup recipe is full of rich flavors. Use any firm fleshed fish you'd like.
Prep Time: 35 minutes
Cook Time: 7 hours
Ingredients:
- 2 celery stalks, chopped
- 1 green bell pepper, chopped
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 (14 oz.) cans diced tomatoes, undrained
- 2 cups eight vegetable juice (V8)
- 1 cup vegetable broth or fish stock
- 1 Tbsp. Worcestershire sauce
- 1/2 tsp. salt
- 1/4 tsp. crushed red pepper flakes
- 1 lb. firm fish steaks (haddock, swordfish, halibut, salmon), cut into 1" pieces
- 1/2 cup uncooked instant rice
- 1/4 cup chopped fresh parsley
- 1 tsp. grated lemon peel
- 2 Tbsp. grated Parmesan cheese
Preparation:
Mix all ingredients except fish, rice, parsley, lemon peel and Parmesan cheese in a 3-5 quart slow cooker. Cover crockpot and cook on low for 6-7 hours (high setting 3-4 hours) until vegetables are tender. Stir in fish and rice. Cover crockpot and cook on high setting for 30-45 minutes until fish flakes easily when tested with a fork.
Meanwhile, in small bowl combine parsley, lemon peel, and cheese and mix to blend. Serve this topping with stew. Serves 8
