the quick seafood stew recipe

INGREDIENTS

2 tbsp. olive oil
1 bulb fennel, quartered, cored, and thinly sliced
1/4 tsp. red pepper flakes
Kosher salt and pepper
4 cloves garlic, grated
1 c. dry white wine
1 14-oz can crushed tomatoes
2 c. low-sodium seafood or chicken broth
1/2 lb. mussels, rinsed
1/2 lb. peeled and deveined medium shrimp
8 oz. cod, cut into 2-in. pieces
1/4 c. fresh flat-leaf parsley, chopped
Crusty bread, for serving

DIRECTIONS

1- Heat oil in a large pot on medium. Add fennel, red pepper flakes, and 1/2 tsp each salt and pepper and cook, stirring occasionally, until tender, 5 to 6 minutes. Stir in garlic and cook 1 minute.

2- Add wine and simmer until reduced by half, 5 to 6 minutes. Stir in tomatoes and broth and return to a simmer.

3-Add mussels, shrimp, and cod and simmer until fish and shrimp are opaque throughout and mussels have opened, 3 to 4 minutes. Sprinkle with parsley and serve with crusty bread.