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
