Description

This Slow Cooker Tuscan Fish Stew is loaded with tender white fish, white beans, fire-roasted tomatoes, spinach, and herbs. It’s an easy, healthy Mediterranean-style dish perfect for cozy dinners or weekly meal prep.

Ingredients

1 1/2 lbs firm white fish (cod, halibut, or tilapia), cut into chunks

2 cans (15 oz each) fire-roasted diced tomatoes

1 can (15 oz) cannellini beans, drained and rinsed

1 small onion, finely chopped

2 cloves garlic, minced

2 cups vegetable or seafood broth

1 tsp dried basil

1/2 tsp dried thyme

1/2 tsp crushed red pepper flakes (optional)

Salt and black pepper to taste

3 cups baby spinach

Juice of 1/2 lemon

Fresh basil or parsley for garnish

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Instructions

1. Add onion, garlic, diced tomatoes, beans, broth, and seasonings to the slow cooker.

2. Stir to combine and cover. Cook on LOW for 5–6 hours.

3. Add the fish chunks during the last 30 minutes of cooking.

4. Once the fish is opaque and flaky, stir in the spinach and lemon juice.

5. Cover and let spinach wilt for 5 minutes.

6. Taste and adjust seasoning as needed.

7. Serve warm with crusty gluten-free bread if desired, and garnish with fresh herbs.

Notes

For a thicker stew, mash some of the beans before adding the fish.

You can use frozen fish—just thaw before adding to slow cooker.

Leftovers taste even better the next day and can be frozen for up to 3 months.