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San Francisco fisherman’s stew

San Francisco fisherman’s stew

2
Points®
Total Time
3 hr 25 min
Prep
25 min
Cook
3 hr
Serves
4
Difficulty
Easy
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.

Ingredients

Canned tomatoes

28 oz, (whole variety), in purée

Chicken broth

14½ fl oz

Uncooked fennel bulb

1 item(s), small, chopped, plus 1⁄4 cup chopped fronds for garnish

Uncooked onion

1 small, chopped

Carrots

1 small, chopped

Garlic

2 large clove(s), finely chopped

Capers

1 Tbsp, drained

Fresh thyme

2 tsp, chopped, plus whole leaves for garnish

Dried oregano

1 tsp

Red pepper flakes

⅛ tsp

Uncooked halibut fillet

¾ pound(s), cod, or striped bass fillets, cut into 3⁄4-inch chunks

Uncooked shrimp

¾ pound(s), peeled and deveined

Table salt

½ tsp

Extra virgin olive oil

4 tsp

Instructions

  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. Serving size: about 2 cups

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