San Francisco Fisherman's Stew
2
Points®
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
Canned whole peeled tomatoes
28 oz, broken up, undrained
Chicken broth
1 can(s)
Uncooked fennel bulb
1 item(s), chopped
Sweet onions
1 small, chopped
Carrots
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
⅛ tsp(s)
Uncooked shrimp
¾ pound(s), peeled and deveined
Uncooked halibut fillet
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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