San Francisco fisherman’s stew
2
Points®
Total time: 3 hr 25 min • Prep: 25 min • Cook: 3 hr • Serves: 4 • Difficulty: Easy
A recipe that’s dinner party–worthy plus set-it-and-forget-it simple? Yes, it does exist. Putting the seafood in for just the last 10 minutes of cooking guarantees it doesn’t overcook and means you can make most of this dish ahead, then finish it in just 10 minutes before serving.
Ingredients
Canned whole peeled tomatoes
28 oz, in puree
Store-bought chicken stock
14½ fl oz
Uncooked fennel bulb
1 item(s), small chopped, plus 1/4 cup chopped fronds for garnish
Onion
1 small, chopped
Carrots
1 small, chopped
Garlic
2 clove(s), large, finely chopped
Capers
1 tbsp(s), drained
Fresh thyme
2 tsp(s), chopped, plus whole leaves for garnish
Dried oregano
1 tsp(s)
Crushed red pepper flakes
⅛ tsp(s)
Uncooked halibut fillet
¾ pound(s), cod or striped bass fillets cut into 3/4 inch chunks
Uncooked shrimp
¾ pound(s), peeled, deveined
Table salt
½ tsp(s)
Olive oil
4 tsp(s)
Instructions
1
Using your hands, crush the whole tomatoes into small pieces, or use kitchen scissors to snip them into bits.
2
In a 6-quart slow cooker, combine the tomatoes and juices, stock, fennel bulb, onion, carrot, garlic, capers, chopped thyme, oregano, and red pepper. Cover and cook for 6 hours on Low or 3 hours on High. (The stew can be kept on Warm for up to 3 hours.)
3
Stir the fish and shrimp into the slow cooker. Cover and cook until the shrimp are just opaque in the centers, about 10 minutes on Low. Season with the salt. Divide the stew among 4 bowls and drizzle each with 1 tsp oil. Garnish with the thyme leaves and fennel fronds.
4
Per serving (about 2 cups)
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