Slow Cooker San Francisco-Style Spicy Shrimp and Fish Stew

By Rander9576

Ingredients

• 2 cup(s) canned low-sodium chicken broth, fat-free
• 1 3/4 cup(s) canned diced tomatoes, reduced-sodium (14 oz)
• 1 3/4 cup(s) canned crushed tomatoes, reduced sodium (14 oz)
• 1 item(s) uncooked fennel bulb(s), small, trimmed and chopped
• 1 small uncooked onion(s), yellow, chopped
• 1 small uncooked carrot(s), chopped
• 1 Tbsp capers, drained and rinsed
• 1 tsp minced garlic
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1/2 tsp crushed red pepper flakes
• 1/2 tsp table salt
• 8 oz uncooked shrimp, small, peeled and deveined
• 8 oz uncooked Atlantic cod, skinless, chopped into 1/2-inch pieces
• 4 tsp olive oil, high-quality, first-cold-pressed

Preparation

Step 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. 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.

Serving size: About 2 cups