San Francisco fisherman's stew

4
2
2
Smartpoints value per serving
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 the shopping easier.

Ingredients

canned tomatoes

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

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

Giuliano Capers, Nonpareil

3 tsp, (1 tbsp), drained

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

Instructions

  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

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