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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