2

Slow Cooker San Francisco-Style Spicy Shrimp and Fish Stew

Total Time
9 hr 10 min
Prep
10 min
Cook
9 hr
Serves
4
Difficulty
Easy
Classic cioppino just got easier, thanks to the slow cooker.
Ingredients

canned low-sodium chicken broth

2 cup(s), fat-free

canned diced tomatoes

1¾ cup(s), reduced-sodium (14 oz)

canned crushed tomatoes

1¾ cup(s), reduced sodium (14 oz)

uncooked fennel bulb(s)

1 item(s), small, trimmed and chopped

uncooked onion(s)

1 small, yellow, chopped

uncooked carrot(s)

1 small, chopped

capers

1 Tbsp, drained and rinsed

minced garlic

1 tsp

dried oregano

1 tsp

dried thyme

1 tsp

crushed red pepper flakes

½ tsp

table salt

½ tsp

uncooked shrimp

8 oz, small, peeled and deveined

uncooked Atlantic cod

8 oz, skinless, chopped into 1/2-inch pieces

olive oil

4 tsp, high-quality, first-cold-pressed

Instructions

  1. 1. Mix the broth, both types of tomatoes, fennel, onion, carrot, capers, garlic, oregano, thyme, red pepper flakes, and salt in a 5- to 6-quart slow cooker. Cover and cook on low for 6 hours. (At this point, the stew can stay on the keep-warm setting for up to 3 hours.)
  2. 2. Stir in the shrimp and cod. Turn the machine to high, cover, and cook for 20 minutes, until the shrimp are pink and firm. Divide between four large bowls; drizzle each with 1 teaspoon olive oil.
  3. Serving size: About 2 cups

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