San Francisco Fisherman's Stew

2 - 4
PersonalPoints™ per serving
Total Time
3 hr 25 min
25 min
3 hr
Also called cioppino, this tomato-based seafood stew usually contains Dungeness crab, but we’ve used shrimp to make your shopping easier.


Canned whole peeled tomatoes

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


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


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)


  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