Slow cooker fisherman's soup
2
Points®
Total time: 6 hr 35 min • Prep: 25 min • Cook: 6 hr 10 min • Serves: 4 • Difficulty: Easy
Ingredients
Whole tomato canned in tomato juice
2 can(s), (2 x 400g can)
Chicken stock cube
2 individual, dissolved in 3 cups (750ml) water
Fennel
1 medium, finely chopped
Brown onion
1 medium, finely chopped
Carrot(s)
1 medium, finely chopped
Garlic
2 clove(s), crushed
Capers, rinsed, drained
3 tsp
Fresh thyme
2 tsp, chopped, plus whole leaves to serve
Dried oregano
1 tsp
Dried chilli flakes
½ tsp
Raw peeled prawns
375 g, (or buy 750g shell-on King prawns, then peel and devein)
Skinless white fish, raw
750 g, firm variety, cut into 2cm cubes
Extra virgin olive oil
1 tbs
Lemon(s)
2 medium, cut into wedges
Instructions
1
Combine tomatoes, stock, fennel, onion, carrot, garlic, capers, chopped thyme, oregano and chilli flakes in a 4.5 litre (18-cup) slow cooker. Cook, covered, on high for 3 hours (or low for 6 hours).
2
Stir in prawns and fish. Cook, covered, for 10 minutes or until prawns are just opaque in centre. Serve stew drizzled with olive oil, sprinkled with thyme leaves and lemon juice.
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