WHY IT’S LIGHT A brothy base, lean, mild white fish, and only one tablespoon olive oil keep this dish healthier than heavier seafood stews and chowders. Drizzle just a little extra olive oil over each serving to make the most of the oil’s fruity flavor.

　　

Ingredients

serves 4

　　1 tablespoon olive oil, plus more for serving (optional)

　　1 garlic clove, finely chopped

　　1 fennel bulb, trimmed, halved, and thinly sliced, fronds reserved for garnish

　　1 large tomato, cut into large dice

　　Coarse salt and ground pepper

　　4 cups low-sodium store-bought chicken broth

　　12 ounces skinless striped bass or red snapper fillets, cut into 1-inch pieces

　　1/2 pound medium shrimp, peeled and deveined

　　1/2 pound sea scallops, large muscle removed

　　

Step 1

In a medium Dutch oven or other heavy pot, combine oil and garlic; cook over medium-high heat, stirring, until garlic is fragrant, about 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 begins to break down, about 3 minutes.

　　

Step 2

Stir in broth and bring stew to a gentle boil, then reduce to a simmer. Gently fold in seafood. Return to a bare simmer and cook until seafood is opaque throughout, about 3 minutes. To serve, divide stew among bowls and drizzle each with additional oil; garnish with fennel fronds.

　　

Nutrition Information

Step 3

(Per Serving)

　　

Step 4

Calories: 272

　　

Step 5

Fat: 7.6g (1.5g Saturated Fat)

　　

Step 6

Protein: 40.4g

　　

Step 7

Carbohydrates: 9.7g

　　

Step 8

Fiber: 2.3g

　　Everyday Food: Light