ORANGE AND
SAFFRON FISH SOUP
PREP TIME: 25 MINS
COOK TIME: 5 HOURS (ON HIGH)
OR 10 HOURS (ON LOW)
- 20 MINS EXTRA (HIGH)
SERVES 4 (AS LIGHT MEAL)
375ml (11/2 cups) Massel Salt-
Reduced Vegetable Stock
375ml (11/2 cups) water
400g can no added salt
chopped tomatoes
1 baby fennel, trimmed,
finely chopped
1 red capsicum, finely chopped
2 celery sticks, finely chopped
125ml (½ cup) dry white wine
1 tsp finely grated orange zest
125ml (½ cup) freshly squeezed
orange juice
3 green shallots, chopped
1 small fresh red chilli,
finely chopped
1 bay leaf
450g skinless and boneless fish
fillets, cut into 3cm pieces
225g skinless and boneless salmon
fillets, cut into 3cm pieces
Pinch saffron threads
½ cup chopped flat-leaf parsley
Freshly ground black pepper1 Put the stock, water, tomatoes,
fennel, capsicum, celery, white
wine, orange zest, orange juice,
shallots, chilli and bay leaf in
a slow cooker.2 Cover and cook on low heat
setting for 8-10 hours or on
high-heat setting for 4-5 hours,
or until the vegetables are tender.
3 If using low-heat setting, turn
cooker to high-heat setting.
Remove and discard the bay leaf.
Gently stir in the fish and saffron.
Cover and cook for 20 minutes, or
until the fish flakes easily when
tested with a fork. Stir in parsley
and season with pepper. Serve.NUTRITION INFO
PER SERVE 1290kJ, protein 38g,
total fat 9g (sat. fat 3g), carbs 11g,
fibre 5g, sodium 406mg- Carb exchanges ½
- GI estimate low
- Gluten free • Lower carb
GF LCHot soup is as
comforting as
a hug from
a friend