This is a Weight Watchers recipe. I have never tried it as I don't touch seafood and I don't do Weight Watchers. However, I get requests for both so here you go.
1 onion, sliced
2 garlic cloves, crushed through a press
1 1/2 tsp ground cumin
1 1/2 tsp smoked paprika
1/4 tsp salt
1/4 tsp crushed red pepper flakes
1 can (15-oz) kidney beans, rinsed & drained
1 can (15-oz) chickpeas, rinsed & drained
1 can (14.5-oz) fire-roasted diced tomatoes
1 cup low-sodium chicken broth
1 bell pepper (any color), cut into 1-inch chunks
2/3 cups brown rice
1/2 lb skinless halibut or cod fillet, cut into 1-inch chunks
1/2 lb large shrimp, peeled & deveined
1/2 cup fresh cilantro leaves
Spray a large nonstick skillet with nonstick spray and set over medium heat. Add onion and cook until softened, about 5 minutes. Stir in garlic, cumin, paprika, salt, and red pepper flakes. Transfer onion mixture to a 5 or 6-quart slow cooker or crockpot. Stir in beans, chickpeas, tomatoes, bell pepper, and broth. Cover and cook until vegetables are fork-tender, 3-4 hours on high or 6-8 hours on low.
About 30-40 minutes before cooking time is up, cook rice according to package directions.
At end of the cooking time, stir fish and shrimp into the slow cooker. Cover and cook on high until they are opaque in the center, about 8 to 10 minutes.
Divide the rice among 4 plates with rims and top with the stew.
Sprinkle the cilantro leaves over the tops of the plates.
Yield 4 servings of 1 cup stew over 1/3 cup rice = 297 calories, 3 g fat, 1 g sat fat, 0 g trans fat, 56 mg cholesterol, 470 mg sodium, 46 g carbs, 10 g fiber, 24 g protein, 101 mg calcium
Weight Watchers Points = 5
(Have a connection to WW that allows posting recipes as long as it states it is WW.)