Gather your seafood, Sea Bass Fillet (250 gram) and Medium Shrimp (200 gram).
Cut the fish fillet into strips.
In a medium Dutch oven, combine Extra-Virgin Olive Oil (1 tablespoon) and Garlic (1 clove). Cook over medium until garlic is fragrant.
Add Fennel Bulb (1) and cook, stirring frequently, until slightly softened, about 3 minutes.
Add Cherry Tomato (8), season with Coarse Salt (to taste) and Ground Black Pepper (to taste). Cook, stirring frequently, until tomato is breaking down, about 3 minutes.
Stir in Fish Stock (4 cup) 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.