Italian Seafood Stew |  |
Ingredients
| 1 | tbsp.
olive oil
| | 1 | large fennel bulb, chopped
| | 1 | small onion, chopped
| | 1 | red bell pepper, chopped
| | 2 | cloves garlic, chopped
| | 2 | cups
vegetable broth
| | 2 | 14 1/2-oz.
cans Italian-style tomatoes
| | 1/2 | tsp.
Italian seasoning
| | 1/2 | tsp.
red pepper flakes
| | 1 | 1 lb.
haddock (thawed, if frozen), cut into 1-inch pieces
| | 1/2 | lb.
sea scallops, cut in half
| | 1/2 | lb.
medium shrimp, peeled and deveined
| | 1/4 | cup
chopped fresh parsley
| | Freshly grated Parmesan cheese (optional)
|
| |
Directions
 | Heat oil in large Dutch oven over medium-high heat. Add fennel, onion, bell pepper and garlic; sauté 5 to 7 minutes or until tender. |  | Stir in broth, tomatoes, Italian seasoning and red pepper flakes; bring to boiling. Cover; reduce heat and simmer 15 minutes. |  | Add haddock, scallops and shrimp. Cover and simmer 10 minutes or until fish flakes with a fork. Stir in parsley. Sprinkle with Parmesan cheese, if desired. |
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