Slow-Cooker Provençal Fish Stew with Fennel, Tomato & Orange (Gluten-Free, One-Pot)
This slow-cooker Provençal fish stew combines flaky white fish with fennel, tomatoes, orange zest, and olives for a bright, aromatic, and gluten-free dinner. All ingredients are simmered together in one pot, making prep and cleanup easy.
- 1.5 lbs skinless white fish fillets (such as cod or halibut), cut into 2-inch pieces
- 1 medium fennel bulb, thinly sliced
- 1 large yellow onion, thinly sliced
- 3 cloves garlic cloves, minced
- 1 14.5 oz can canned diced tomatoes (no added salt)
- 2 cups vegetable or fish broth (gluten-free)
- 0.5 cup pitted green olives, halved
- 1 medium orange, zested and juiced
- 4 sprigs fresh thyme sprigs
- 1 leaf bay leaf
- 2 tbsp extra-virgin olive oil
- 1 tsp sea salt
- 0.5 tsp freshly ground black pepper
- 0.25 cup fresh parsley, chopped (for garnish)
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Instructions
Drizzle olive oil in the bottom of the slow-cooker. Layer fennel, onion, and garlic inside.
⏱️ 1 minuteAdd diced tomatoes (with juices), broth, olives, orange zest, orange juice, thyme sprigs, bay leaf, salt, and black pepper. Stir to combine.
⏱️ 2 minutesCover and cook on LOW for 3 hours to allow vegetables to soften and flavors to meld.
⏱️ 180 minutes 🌡️ Low (slow-cooker)Remove thyme sprigs and bay leaf. Nestle fish pieces into the stew, submerging them gently. Cover and cook on LOW for an additional 45 minutes, until fish is opaque and flakes easily.
⏱️ 45 minutes 🌡️ Low (slow-cooker)Taste and adjust seasoning. Serve in bowls, garnished with fresh parsley.
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Nutrition Information
Per serving. Values are approximate and may vary.
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