
San Francisco fisherman’s stew
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