seafood stew... 25 minutes

the goods:

1 tablespoon extra-virgin olive oil, plus more for serving
1 garlic clove, finely chopped
1 fennel bulb, trimmed, halved, and thinly sliced
2 tomatoes, cut into large dice
4 cups (32 oz.) chicken broth
12 ounces skinless red snapper or striped bass fillets, cut into 1-inch pieces
1/2 pound medium shrimp, peeled and deveined
1/2 pound diver scallops
crusty bread, for serving



In a medium Dutch oven or saucepan, combine oil and garlic; cook over medium-high until garlic is fragrant, 1 minute.



Add fennel and cook, stirring frequently, until slightly softened, about 3 minutes.



Add tomatoes, season with salt and pepper, and cook, stirring frequently, until tomatoes are breaking down, about 3 minutes.



Stir in broth and bring stew to a gentle boil. Reduce to a simmer.



Gently fold in seafood.



Return pot to a bare simmer and cook until seafood is opaque throughout, about 3 minutes.



Drizzle with oil and serve stew with crusty bread to dip in this incredible broth!