Scale

1.5 lbs white fish (cod, halibut, haddock), cut into chunks

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

1 can (28 oz) diced tomatoes

3 cups seafood or chicken broth

3 cups fresh spinach

1 small onion, diced

3 cloves garlic, minced

1 tsp dried oregano

1 tsp dried basil

½ tsp red pepper flakes (optional)

Salt and pepper, to taste

2 tbsp olive oil

Fresh parsley + lemon wedges for serving

1. Add onion, garlic, diced tomatoes, beans, broth, oregano, basil, red pepper flakes, salt, and pepper to the slow cooker. Stir well.

2. Cover and cook on LOW for 4 hours or HIGH for 2 hours.

3. Add fish chunks on top of the stew. Gently push them into the liquid.

4. Cover and cook on LOW for 20–30 minutes, or until fish is tender and flakes easily.

5. Stir in fresh spinach until wilted.

6. Taste and adjust seasoning as needed.

7. Serve warm with parsley, lemon wedges, and crusty bread if desired.

Use firm white fish so it doesn’t fall apart.

Add fennel or carrots for more veggies.

For extra richness, stir in a splash of cream or coconut milk at the end.

Avoid overcooking the fish — add it only in the final 30 minutes.

Keywords: tuscan fish stew, slow cooker seafood stew, white bean fish soup, healthy crockpot dinner