Hoping to steer clear of a hectic Monday night? Consider putting together a seafood stew that makes use of leftover scallops and doesn't require too much attention.
This recipe calls for white fish, scallops, and shrimp, all of which can be purchased frozen and defrosted beforehand — a great way to enjoy the bounty of the sea on a shoestring budget.
Since all the ingredients cook quickly, dinner will be ready in less than half an hour. Make this tonight when you get the recipe.
1 tablespoon extra-virgin olive oil, plus more for serving
1 garlic clove, finely chopped
1 fennel bulb, trimmed, halved, and thinly sliced, plus fronds for garnish
1 large tomato, cut into large dice
Coarse salt and ground pepper
4 cups low-sodium chicken broth
12 ounces skinless striped bass or red snapper fillets, cut into 1-inch pieces
1 pound medium shrimp, peeled and deveined, or diver scallops, or a combination
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 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 fennel fronds and a drizzle of oil, with bread alongside.