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Photo of Slow cooker fisherman's soup by WW

Slow cooker fisherman's soup

2 - 8
PersonalPoints™ per serving
Total Time
6 hr 35 min
Prep
25 min
Cook
6 hr 10 min
Serves
4
Difficulty
Easy

Ingredients

Whole tomato canned in tomato juice

2 can(s), (2 x 400g can)

Chicken stock cube

2 individual, dissolved in 3 cups (750ml) water

Fennel bulb(s)

1 medium, finely chopped

Brown onion

1 medium, finely chopped

Carrot(s)

1 medium, finely chopped

Garlic

2 clove(s), crushed

Capers, rinsed, drained

3 tsp

Fresh thyme

2 tsp, chopped, plus whole leaves to serve

Dried oregano

1 tsp

Dried chilli flakes

½ tsp

Raw peeled prawns

375 g, (or buy 750g shell-on King prawns, then peel and devein)

Skinless white fish

750 g, firm variety, cut into 2cm cubes

Extra virgin olive oil

1 tbs

Lemon(s)

2 medium, cut into wedges

Instructions

  1. Combine tomatoes, stock, fennel, onion, carrot, garlic, capers, chopped thyme, oregano and chilli flakes in a 4.5 litre (18-cup) slow cooker. Cook, covered, on high for 3 hours (or low for 6 hours).
  2. Stir in prawns and fish. Cook, covered, for 10 minutes or until prawns are just opaque in centre. Serve stew drizzled with olive oil, sprinkled with thyme leaves and lemon juice.

Notes

SERVING SUGGESTION: Serve with basil leaves, if desired.