Seafood Stew

• 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

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

olive oil, garlic, fennel bulb, tomato, salt, lowsodium storebought chicken broth, bass, shrimp

Taken from www.epicurious.com/recipes/food/views/seafood-stew-387586 (may not work)