Spicy Tilapia And Fennel Stew

• 1 large fennel bulb with stalks
• Cooking spray
• 3 garlic cloves, minced
• 2 cups bottled arrabbiata sauce (such as Rao's)
• 1/2 cup water
• 1 (8-ounce) bottle clam juice
• 1 pound tilapia fillets, cut into 1-inch pieces

1. Trim tough outer leaves from fennel; mince feathery fronds to measure 2 tablespoons. Remove and discard the stalks. Cut fennel bulb in half lengthwise; discard core. Thinly slice fennel bulb. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add sliced fennel; cook 1 minute, stirring frequently. Reduce heat to medium; cover and cook 4 minutes or until fennel is crisp-tender. Add garlic to pan; cook 1 minute, stirring frequently. Add arrabbiata sauce, 1/2 cup water, and clam juice to pan; simmer 5 minutes. Add tilapia to pan; cover and simmer 4 minutes or until done. Divide stew among 4 bowls, and sprinkle evenly with the reserved fennel fronds.
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stalks, cooking spray, garlic, water, clam juice, tilapia

Taken from www.myrecipes.com/recipe/spicy-tilapia-fennel-stew (may not work)