This stew might come together quickly, but it gets plenty of backbone from fennel this is a healthy and hearty seafood stew, which is light but flavorful.
Total Time
20min
5.0
4 Ratings
Author: The Fit Mediterranean
Servings:
2
Ingredients
•
1
Tbsp
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
•
4
cups
Fish Stock
•
9
oz
Sea Bass Fillet
or Red Snapper Fillets
•
7
oz
Medium Shrimp
, peeled, deveined
or Diver Scallops, or a combination
•
to taste
Fresh Dill
Cooking Instructions
1.
Gather your seafood, Sea Bass Fillet (9 oz) and Medium Shrimp (7 oz).
2.
Cut the fish fillet into strips.
3.
In a medium Dutch oven, combine Extra-Virgin Olive Oil (1 Tbsp) and Garlic (1 clove). Cook over medium until garlic is fragrant.
4.
Add Fennel Bulb (1) and cook, stirring frequently, until slightly softened, about 3 minutes.
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.
6.
Stir in Fish Stock (4 cups) and bring stew to a gentle boil. Reduce to a simmer.
7.
Gently fold in seafood. Return to a bare simmer and cook until seafood is opaque throughout, about 3 minutes.
8.
Serve stew topped with Fresh Dill (to taste) and drizzle of olive oil.
Nutrition Per Serving
CALORIES
178
FAT
9.7 g
PROTEIN
45.3 g
CARBS
9.0 g
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