|Slow Cooker Size
This mouthwatering soup is best if served with crusty bread. A great
way to start the day!
8 oz (225g)
150 ml (5 fl oz)
white wine or pernod
8 oz (225g)
firm white fish fillets
chopped (white part only)
- grated zest of
In a heatproof bowl, place the tomatoes and cover with boiling
water. Leave for 30 seconds then transfer into a bowl with cold
Drain and peel.
Cut the tomatoes into half and chop the flesh.
Place the tomatoes in the slow cooker.
Add the leek, carrot, celery, garlic, fennel, saffron, tomato
paste, wine and zest of 1 orange.
Cook for 3 hours on High.
Cut the whitefish into 2 cm (¾ inch) pieces. Remove the bones.
Shrub the mussels and remove the hairy beards. Discard the open
Peel the prawn, remove the dark vein. Refrigerate.
Allow the soup base to cool after 3 hours of cooking.
Transfer the mixture into a food processor.
Blend well until smooth.
Return to the slow cooker. Add the salmon and white fish.
Cook on Low for another 2 hours.
Add the prawns and the mussels and cook on Low for another 1
Pour the soup into a large serving bowl.
Garnish with parsley and serve.
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