Seafood and fennel is a delicious combination, and they play off each other very well in this simple stew. This definitely qualifies as a one pot meal; all you need on the side is some nice, crusty bread. Serves 3-4.
1 T olive oil
1 bulb fennel, quartered lengthwise and sliced crosswise (discard core)
1 onion, cut in half and sliced
2 cloves garlic, chopped
Juice and rind of ½ lemon
2 tomatoes, diced
1 c vegetable cocktail
½ c white wine
1 bay leaf
1 T chopped fresh dill plus additional for garnish
2 T tomato paste
1 t sugar
1 t sugar
Salt & pepper to taste
½ lb firm fish fillets, such as haddock, salmon, halibut, grouper or snapper, diced
½ lb raw shelled & de-veined shrimp
In a medium saucepan over medium-low heat, add the olive oil, fennel, onion and garlic. Sauté until tender-crisp, approximately ten minutes. Add the tomatoes, vegetable cocktail, wine, bay leaf, dill, tomato paste, sugar, and salt & pepper. Bring to a boil, reduce heat to simmer, and cook, partially covered for 20 minutes.
Reduce the heat to low, and add the fish and shrimp. Stir to combine. Cover, and cook for five minutes. Serve garnished with additional chopped dill.