Seafood Stew with Fresh Fennel

Ingredients

Servings

2 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

15 mL

Extra-Virgin Olive Oil

1 clove

Garlic , finely chopped

1

Fennel Bulb , halved, thinly sliced

8

Cherry Tomatoes , chopped

to taste

Coarse Salt

to taste

Ground Black Pepper

960 mL

Fish Stock

250 g

Sea Bass Fillet

or Red Snapper Fillets

200 g

Medium Shrimp , peeled, deveined

or Diver Scallops, or a combination

to taste

Fresh Dill

Cooking Instructions

HIDE IMAGES

Step 1

Gather your seafood, Sea Bass Fillet (250 g) and Medium Shrimp (200 g) .

Step 2

Cut the fish fillet into strips.

Step 3

In a medium Dutch oven, combine Extra-Virgin Olive Oil (15 mL) and Garlic (1 clove) . Cook over medium until garlic is fragrant.

Step 4

Add Fennel Bulb (1) and cook, stirring frequently, until slightly softened, about 3 minutes.

Step 5

Add Cherry Tomatoes (8) , season with Coarse Salt (to taste) and Ground Black Pepper (to taste) . Cook, stirring frequently, until tomato is breaking down, about 3 minutes.

Step 6

Stir in Fish Stock (960 mL) and bring stew to a gentle boil. Reduce to a simmer.

Step 7

Gently fold in seafood. Return to a bare simmer and cook until seafood is opaque throughout, about 3 minutes.

Step 8

Serve stew topped with Fresh Dill (to taste) and drizzle of olive oil.