Seafood Stew with Fresh Fennel
I love seafood! You guys know that. Right before leaving Italy I placed a huge order on Kateandkimi.com buying red snapper fillets, shrimps, cod fish, fresh tuna and salmon, along with fresh veggies, cheese and fresh fruit. I scheduled the delivery for the day of my arrival so that I had fresh grocery ready to be used – I love the convenience of home delivery service!
On Chinese New Year’s eve there is the tradition of cooking dumplings and eat them on the same day, but also to cook fish and keep it for the day after (the first day of the year) so that you “have luck” in the new year…Yes it’s a bit complicated to understand
Well, for my dumplings dish I made this fusion version of Chinese Jiaozi, which was SUPER tasty.
And for the fish dish, I decided to make a healthy and hearty seafood stew, which is light but flavorful.
Here is the recipe if you want to give it a try!
- 1 tablespoon extra-virgin olive oil, plus more for serving
- 1 garlic clove, finely chopped
- 1 fennel bulb, trimmed, halved, and thinly sliced
- 8 cherry tomatoes, cut into large dice
- Coarse salt and ground pepper
- 4 cups fish stock
- 250 g striped bass or red snapper fillets
- 200 g medium shrimp, peeled and deveined, or diver scallops, or a combination
Gather your seafood, I used red snapper and shrimps
cut the fish fillet into strips
In a medium Dutch oven combine oil and minced garlic. Cook over medium until garlic is fragrant, 1 minute. Add fennel and cook, stirring frequently, until slightly softened, about 3 minutes.
Add tomato, season with salt and pepper, and cook, stirring frequently, 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 bare simmer and cook until seafood is opaque throughout, about 3 minutes.
Serve stew topped with fresh dill and drizzle of oil.
Such a delicate flavor!