Slow cooker San Francisco-style spicy shrimp and fish stew

2
Points®
Total Time
9 hr 10 min
Prep
10 min
Cook
9 hr
Serves
4
Difficulty
Easy
Classic cioppino, an Italian-inspired San Francisco dish, just got easier, thanks to the slow cooker. Throw this together in only 10 minutes and four large servings are ready to devour when it is time for dinner. The slow cooker marries the flavors of the tomatoes, vegetables and spices to make a rich and flavorful broth. The broth can sit on warm for up to 3 hours making this easy for a morning start or midday. If you have other seafood such as mussels, scallops or grouper, they can easily accompany or replace the shrimp and cod. Just be sure they cook through before serving the dish. Add a simple side of crusty bread to get the most of the stew base or add a quick green salad for a fresh veggie hit. Double this one easily for entertaining. Stews like this make a great main for the holidays when there are lots of people to feed.

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

1 item(s), small, trimmed and chopped

Uncooked onion

1 small, yellow, chopped

Carrots

1 small, chopped

Capers

1 Tbsp, drained and rinsed

Jarred 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. 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. Stir in the shrimp and cod. Turn the slow cooker on high, cover, and cook for 20 minutes, until the shrimp are pink and firm. Divide between four large bowls; drizzle each serving with 1 teaspoon olive oil.
  3. Serving size: About 2 cups