Seafood Stew

2 T. OLIVE MILL olive oil
1 garlic clove, chopped
1 fennel bulb, trimmed and thinly sliced
1 large tomato, cut into pieces
Salt and pepper
4 cups chicken broth
12 oz. skinless red snapper fillets, cut into 1" pieces
1 lb. shrimp or scallops or any combination
Crusty bread, for serving.

In a medium saucepan, combine oil and garlic, cook until garlic is fragrant. Add fennel and cook stirring until soft. Add tomato, salt and pepper 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 simmer and cook until seafood is opaque throughout. Serve stew topped with fennel fronds and a drizzle of oil, with bread alongside.

Spanish Picual Extra Virgin...

Style:  Robust - This ORGANIC extra virgin olive oil from Peru is a big boy on our olive oil bar!  Very flavorful and robust with huge fruit flavor, with just a small amount of bitterness and a bit of peppery finish. This great...