This brothy seafood supper is both light and satisfying -- and ready in under 30 minutes.
- Total Time:
- Servings: 4
Source: Everyday Food, October 2009
- 1 tablespoon extra-virgin olive oil, plus more for serving
- 1 garlic clove, finely chopped
- 1 fennel bulb, trimmed, halved, and thinly sliced, plus fronds for garnish
- 1 large tomato, cut into large dice
- Coarse salt and ground pepper
- 4 cups low-sodium chicken broth
- 12 ounces skinless striped bass or red snapper fillets, cut into 1-inch pieces
- 1 pound medium shrimp, peeled and deveined, or diver scallops, or a combination
- Crusty bread, for serving
In a medium Dutch oven or saucepan, combine oil and garlic; cook over medium-high until garlic is fragrant, 1 minute. Add fennel and cook, stirring frequently, until slightly softened, about 3 minutes. Add tomato, season with salt and pepper, and cook, stirring frequently, until tomato is breaking down, about 3 minutes.
Stir in broth 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 fennel fronds and a drizzle of oil, with bread alongside.