Poached Fish with Veggies and Herbs

1 pound thick corporation-fleshed white fish fillets, this sort of as cod, halibut, or sea bass, lower into
Serving sections
1/4 cup
Olive oil, separated
Salt and freshly ground black pepper to taste
1 high lovable onion, including Vidalia or Bermuda, halved and thinly sliced
2 celery ribs, sliced
1/2 small
Fennel bulb, trimmed, cored, and thinly sliced
2 cups Seafood Stock or obtained stock
1 (14.5-ounce) can diced tomatoes, undrained
1/2 cup dry white wine
1/2 cup chopped fresh parsley, separated
2 tablespoons chopped fresh oregano or 2 teaspoons dried
2 teaspoons grated lemon zest
1 bay leaf
1/2 pound
Superior shrimp, peeled and deveined
1 dozen littleneck clams, nicely scrubbed
1. Rinse fish and pat dry with paper towels. Rub fish with 2 tablespoons olive oil, and
Sprinkle with salt and pepper. Refrigerate, tightly included with plastic wrap.
2. Warm oil in a hefty skillet more than medium-large heat. add onion, celery, and fennel, and
Cook, stirring regularly, for 3 minutes, or right up until onion is translucent. Scrape mixture
Into the slow cooker.
3. Add stock, tomatoes, wine, 3 tablespoons parsley, oregano, lemon zest, and bay leaf
To the slow cooker, and stir nicely. Cook on Reduced for 4 to 5 hrs or on high for 2 to
2 1/2 several hours, or right up until veggies are crisp-delicate.
4. If cooking on Small, enhance the warm to Superior. add fish, shrimp, and clams, and cook for
45 minutes to 1 hour, or until fish is cooked during and flakes conveniently. Remove and
Discard bay leaf, and year to taste with salt and pepper. serve scorching, sprinkling each and every
Serving with remaining parsley.