Slow cooker San Francisco-style spicy shrimp and fish stew | Recipes | WW USA

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