Ingredients

• 2 tablespoons olive oil

• 1/2 red onion, sliced

• 1/2 fennel bulb, sliced

• 2 garlic cloves, peeled and chopped

• pinch red pepper flakes

• 1/2 cup white wine

• 2 cups chicken or fish stock

• 1 tablespoon tomato paste

• 1/2 teaspoon oregano flakes

• salt and pepper to taste

• 1 pound fresh white fish such as cod, haddock or halibut, cut into large pieces

• 1/2 pound scallops

• 1/2 pound shrimp, cleaned, deveined and without tails

• 1 teaspoon lemon zest

Directions

In a high sided saute pan or pot, saute half a red onion, half a fennel bulb and two garlic cloves in olive oil with a pinch of red pepper flakes. Add a cup of roasted or canned cherry tomatoes. Add 1/2 cup of white wine and 2 cups chicken stock plus a tablespoon tomato paste. Simmer for a few minutes and add oregano, salt and pepper. Leave as is or blend with an immersion blender until smooth with a little bit of texture still.

Add the fresh cod simmer until it was cooked through, about 5 minutes. Add scallops and shrimp and simmer until cooked through, about 2 - 3 minutes tops. Grate lemon zest on top to finish it off.