Seafood Stew2 T. OLIVE MILL olive oil
1 garlic clove, chopped
1 fennel bulb, trimmed and thinly sliced
1 large tomato, cut into pieces
Salt and pepper
4 cups chicken broth
12 oz. skinless red snapper fillets, cut into 1″ pieces
1 lb. shrimp or scallops or any combination
Crusty bread, for serving.
1 garlic clove, chopped
1 fennel bulb, trimmed and thinly sliced
1 large tomato, cut into pieces
Salt and pepper
4 cups chicken broth
12 oz. skinless red snapper fillets, cut into 1″ pieces
1 lb. shrimp or scallops or any combination
Crusty bread, for serving.
In a medium saucepan, combine oil and garlic, cook until garlic is fragrant. Add fennel and cook stirring until soft. Add tomato, salt and pepper 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 simmer and cook until seafood is opaque throughout. Serve stew topped with fennel fronds and a drizzle of oil, with bread alongside.
