SHOW ALL IMAGES
Gather your seafood,
Sea Bass Fillet (9 oz)
Medium Shrimp (7 oz)
Cut the fish fillet into strips.
In a medium Dutch oven, combine
Extra-Virgin Olive Oil (1 Tbsp)
Garlic (1 clove)
. Cook over medium until garlic is fragrant.
Fennel Bulb (1)
and cook, stirring frequently, until slightly softened, about 3 minutes.
Cherry Tomatoes (8)
, season with
Coarse Salt (to taste)
Ground Black Pepper (to taste)
. Cook, stirring frequently, until tomato is breaking down, about 3 minutes.
Fish Stock (4 cups)
and bring stew to a gentle boil. Reduce to a simmer.
Gently fold in seafood. Return to a bare simmer and cook until seafood is opaque throughout, about 3 minutes.
Serve stew topped with
Fresh Dill (to taste)
and drizzle of olive oil.
Rate & Review
TagsVIEW MORE TAGS VIEW LESS TAGS
Salmon & Scrambled Eggs
Beef Stew with Peas
Barley Risotto with Fennel and Poached Egg
Pizza with Hemp Flour
Coconut Cookies (Gluten-Free)
No-Bake Matcha Green Tea Protein Bars
Mint and Pumpkin Seed Pesto Pasta
Vegan Apple Pie
Raspberry Chocolate Pie
Baked Zucchini Pockets
Roasted Eggplant and Tomato Dip
Chocolate Protein Bowl
Fresh Tuna Meatballs