Seafood Stew

Name: Seafood Stew
Yield: serves 4
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

December 22, 2011

WHY IT’S LIGHT A brothy base, lean, mild white fish, and only one tablespoon olive oil keep this dish healthier than heavier seafood stews and chowders. Drizzle just a little extra olive oil over each serving to make the most of the oil’s fruity flavor.

Recipe notes

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