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.