San Francisco fisherman’s stew

Name: San Francisco fisherman’s stew
Prep time: 25 min
Cook time: 180 min
Total time: 205 min
Yield: 4 servings
Ingredients: 28 oz Canned tomatoes (whole variety), in purée; 14.5 fl oz Chicken broth; 1 item(s) Uncooked fennel bulb small, chopped, plus 1⁄4 cup chopped fronds for garnish; 1 small Uncooked onion chopped; 1 small Carrots chopped; 2 large clove(s) Garlic finely chopped; 1 Tbsp Capers drained; 2 tsp Fresh thyme chopped, plus whole leaves for garnish; 1 tsp Dried oregano; 0.125 tsp Red pepper flakes; 0.75 pound(s) Uncooked halibut fillet cod, or striped bass fillets, cut into 3⁄4-inch chunks; 0.75 pound(s) Uncooked shrimp peeled and deveined; 0.5 tsp Table salt; 4 tsp Extra virgin olive oil

Points®

Total Time

3 hr 25 min

Prep

25 min

Cook

3 hr

Serves

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

Using your hands, crush the whole tomatoes into small pieces, or use kitchen scissors to snip them into bits.
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.)
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.
Serving size: about 2 cups

San Francisco fisherman’s stew

Ingredients

Instructions

People Also Like

Mixed Fresh Vegetables

Peanut butter, banana, and chocolate chip protein cookies

Egg roll in a bowl

Homemade Vegetable Soup

Sheet pan chicken, potatoes, and peppers

Banana-blueberry overnight oats

People Also Like

Mixed Fresh Vegetables

Peanut butter, banana, and chocolate chip protein cookies

Egg roll in a bowl

Join the #1 doctor-recommended weight-loss program*