San Francisco Fisherman's Stew

5
4
4
SmartPoints® value per serving
Total Time
3 hr 25 min
Prep
25 min
Cook
3 hr
Serves
4
Difficulty
Easy
Also called cioppino, this tomato-based seafood stew usually contains Dungeness crab, but we’ve used shrimp to make your shopping easier.

Ingredients

Tomatoes, whole, peeled, canned

28 oz, broken up, undrained

canned chicken broth

1 can(s)

uncooked fennel bulb(s)

1 item(s), chopped

uncooked sweet onions

1 small, chopped

uncooked carrot(s)

1 small, cut into 1/4 inch dice

fresh garlic scapes

1 medium, minced

capers

1 tbsp(s), tiny capers, drained

fresh thyme

2 tsp(s), chopped, plus whole leaves for garnish

dried oregano

1 tsp(s)

crushed red pepper flakes

tsp(s)

uncooked shrimp

¾ pound(s), peeled and deveined

uncooked halibut fillet(s)

¾ pound(s), cut into 1 inch chunks

extra virgin olive oil

4 tsp(s)

Instructions

  1. In a 5- or 6-qt slow cooker, combine tomatoes with puree, broth, fennel, onion, carrot, garlic, capers, chopped thyme, oregano, and red pepper flakes. Cover and cook 3 hours on High or 6 hours on Low. (At this point, stew can be kept on warm setting up to 3 hours.)
  2. Stir in shrimp and halibut. Cover and cook until shrimp are just opaque in center, about 10 minutes on Low. Ladle stew evenly into 4 large shallow bowls and drizzle each serving with 1 tsp oil. Sprinkle with thyme leaves.
  3. Per serving: about 2 cups

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