Photo of San Francisco fisherman's stew by WW

San Francisco fisherman's stew

SmartPoints® value 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 the shopping easier.


Canned tomatoes

28 oz, (whole variety), in puree, broken up

Non-pareil capers

3 tsp, (1 tbsp), drained

Canned chicken broth

14½ oz

Uncooked fennel bulb(s)

1 item(s), small size, chopped

Uncooked onion(s)

1 small, chopped

Uncooked carrot(s)

1 small, cut into 1/4-inch dice

Garlic clove(s)

1 large clove(s), minced

Fresh thyme

2 tsp, chopped plus whole leaves

Dried oregano

1 tsp

Red pepper flakes

tsp, or to taste

Uncooked shrimp

¾ pound(s), medium size, peeled and deveined

Uncooked halibut fillet(s)

¾ pound(s), or cod, or striped bass fillets, cut into 1-inch chunks

Extra virgin olive oil

4 tsp, fruity variety


  1. Combine tomatoes with puree, broth, fennel, onion, carrot, garlic, capers, chopped thyme, oregano, and pepper flakes in 5- or 6-quart slow cooker. 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 shrimp and halibut into tomato mixture. 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 teaspoon oil. Sprinkle with thyme leaves.
  3. Per serving: about 2 cups