Ingredient

• 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

Direction

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.