By Sophie Conniff
Prepare the fennel by trimming the stalks and removing the fronds. Slice the bulb thinly.
Peel and finely chop the garlic cloves.
Heat the olive oil in a large pot over medium heat. Add the garlic and fennel, and saute until the fennel is soft and translucent, about 5-7 minutes.
Add the tomato base to the pot and stir to combine with the fennel and garlic.
If using, crush the saffron threads between your fingers and add them to the pot for added flavor and color.
Pour in the water or fish stock and bring the mixture to a simmer.
Add the mixed seafood to the pot and stir to ensure it's evenly coated in the tomato mixture. Cover the pot and allow the stew to simmer until the seafood is cooked through, approximately 10 minutes.
Season the stew with salt and black pepper to taste.
Serve the stew hot, optionally garnished with reserved fennel fronds for a touch of freshness.
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This Seafood Stew Main Dish recipe is ready in 45 minutes and features mixed seafood (mussels, shrimp, fish), tomato base, garlic and other delicious ingredients. Contains 450 calories total.
Prepare the fennel by trimming the stalks and removing the fronds. Slice the bulb thinly.
Peel and finely chop the garlic cloves.
Heat the olive oil in a large pot over medium heat. Add the garlic and fennel, and saute until the fennel is soft and translucent, about 5-7 minutes.
Add the tomato base to the pot and stir to combine with the fennel and garlic.
If using, crush the saffron threads between your fingers and add them to the pot for added flavor and color.
Pour in the water or fish stock and bring the mixture to a simmer.
Add the mixed seafood to the pot and stir to ensure it's evenly coated in the tomato mixture. Cover the pot and allow the stew to simmer until the seafood is cooked through, approximately 10 minutes.
Season the stew with salt and black pepper to taste.
Serve the stew hot, optionally garnished with reserved fennel fronds for a touch of freshness.
Calories per Serving: 450
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