Orange- and Saffron-Scented Fish Soup Recipe

Ingredients

• 3 cups reduced-sodium vegetable broth
• 14.5 oz can no-salt-added diced tomatoes, undrained
• 1 cup finely chopped fennel
• ¾ cup finely chopped red sweet pepper (1 medium)
• ½ cup finely chopped celery
• ½ cup dry white wine
• 1 tsp finely shredded orange peel
• ½ cup orange juice
• ¼ cup finely chopped shallots
• 1 fresh serrano or other chile pepper, seeded and chopped
• 1 bay leaf
• ½ tsp salt
• 1 lb fresh or frozen skinless cod, orange roughy, and/or haddock fillets
• 8 oz fresh or frozen skinless salmon fillets
• 0.12 tsp saffron threads, crumbled, or a dash ground saffron
• ½ cup snipped fresh parsley

1. In a 3-½- 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.
2. Meanwhile, thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cut into 1- to 1-½-inch pieces. Cover and chill.
3. 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.