Seafood Stew

Name: Seafood Stew
Ingredients: 1 tablespoon olive oil, plus more for serving (optional); 1 garlic clove, finely chopped; 1 fennel bulb, trimmed, halved, and thinly sliced, fronds reserved for garnish; 1 large tomato, cut into large dice; Coarse salt and ground pepper; 4 cups low-sodium store-bought chicken broth; 12 ounces skinless striped bass or red snapper fillets, cut into 1-inch pieces; 1/2 pound medium shrimp, peeled and deveined; 1/2 pound sea scallops, large muscle removed

9 ingredients

13 steps

Ingredients

1 tablespoon olive oil, plus more for serving (optional)
1 garlic clove, finely chopped
1 fennel bulb, trimmed, halved, and thinly sliced, fronds reserved for garnish
1 large tomato, cut into large dice
Coarse salt and ground pepper
4 cups low-sodium store-bought chicken broth
12 ounces skinless striped bass or red snapper fillets, cut into 1-inch pieces
1/2 pound medium shrimp, peeled and deveined
1/2 pound sea scallops, large muscle removed

Directions

1

In a medium Dutch oven or other heavy pot, combine oil and garlic; cook over medium-high heat, stirring, until garlic is fragrant, about 1 minute.
2

Add fennel and cook, stirring frequently, until slightly softened, about 3 minutes.
3

Add tomato, season with salt and pepper, and cook, stirring frequently, until tomato begins to break down, about 3 minutes.
4

Stir in broth and bring stew to a gentle boil, then reduce to a simmer.
5

Gently fold in seafood.
6

Return to a bare simmer and cook until seafood is opaque throughout, about 3 minutes.
7

To serve, divide stew among bowls and drizzle each with additional oil; garnish with fennel fronds.
8

(Per Serving)
9

Calories: 272
10

Fat: 7.6g (1.5g Saturated Fat)
11

Protein: 40.4g
12

Carbohydrates: 9.7g
13

Fiber: 2.3g