Step by step

Method

4 steps

1. 1

   Warm 2 tablespoons olive oil in a Dutch oven over medium heat. Cook 1 small fennel bulb (thinly sliced) and 1 small onion (thinly sliced) 6–8 minutes until soft and sweet-smelling — the fennel should lose its raw crunch. Stir in 3 minced garlic cloves for 30 seconds until fragrant.

2. 2

   Add one 14-oz can crushed tomatoes, 3 cups low-sodium seafood broth, ¼ teaspoon saffron threads if you have them, ½ teaspoon kosher salt, and ¼ teaspoon black pepper. Simmer uncovered 15 minutes so the fennel softens and the broth turns fragrant and a little thicker.

3. 3

   Nestle in 1 lb firm white fish cut into 2-inch pieces and ½ lb peeled shrimp. Cover and simmer gently 5–7 minutes — don't boil hard or the fish falls apart. Pull when the fish flakes easily and the shrimp are pink and opaque.

4. 4

   Taste and adjust salt. Ladle into bowls, scatter with chopped parsley, and serve with toasted bread for dunking. You want a fragrant tomato-fennel fish stew with tender shrimp — not rubbery overcooked seafood or a thin bland broth.