This is such a satisfying but still light and healthy meal all done in the slow cooker. Serve with some crusty bread for dipping and call it a night!
Swap option: You can use any hearty white fish that is in season in place of the salmon.
- 2 tablespoons olive oil
- 1 large fennel bulb, thinly sliced
- 3 large shallots, chopped
- 2 teaspoons salt
- 3 large cloves garlic, minced
- 3/4 teaspoon crushed red pepper flakes
- 1/4 cup tomato paste
- One 28-ounce can diced tomatoes in juice
- 1 cups dry white wine
- 4 cups fish stock
- 1 bay leaf
- 1/2 pound manila clams, scrubbed
- 1/2 pound mussels, scrubbed and de-bearded
- 1/2 pound uncooked large shrimp, peeled and deveined
- 1/2 pound skinless salmon filet, cut into 2-inch chunks
1. In a 5 to 6-quart slow cooker, combine the oil, fennel, onion, shallots, garlic, red pepper flakes, tomato paste, diced tomatoes with their juices, wine, fish stock and bay leaf. Cover and cook on high setting for 3 to 4 hours, until the tomatoes have broken down and the vegetables are tender.
2. Stir in the clams, mussels, shrimp and salmon, cover and continue cooking until the salmon and shrimp are cooked through and the clams and mussels are open, about 30 minutes.
3. Discard the bay leaf and any clams and mussels that do not open. Season the soup, to taste, with more salt and red pepper flakes if desired.
4. Ladle the soup into bowls and serve with crusty bread for dipping.