Photo of San Francisco fisherman’s stew by WW

San Francisco fisherman’s stew

Points® value
Total Time
3 hr 25 min
25 min
3 hr
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.


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


1 small, chopped


1 small, chopped


2 clove(s), large, finely chopped


1 tbsp(s), drained

Fresh thyme

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

Dried oregano

1 tsp(s)

Crushed red pepper flakes


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)


  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)