Cod and Shrimp Stew

INGREDIENTS

1 T unsalted butter

1 large shallot, diced

2 cloves garlic, minced

1 fennel bulb minced

1/4 cup white wine

1 pound russet or Yukon gold potatoes, peeled, halved and think sliced

1 can (14 1/2 oz.) reduced sodium chicken broth

1-2 T tomato paste

3 strips lemon zest

2 6 oz cod fillets

1/2 lb. shrimp, raw, peeled and deveined

pinch of fennel pollen if available

DIRECTIONS

In a 12 inch skillet, saute shallot and garlic until soft. Stir frequently about 5 minutes. Add tomato paste, stirring to combine until tomato paste is totally incorporated. Deglaze with wine and simmer 3-5 minutes.
Add fennel, potatoes, broth and zest. Season with salt and pepper. Cover and simmer until vegetable are tender, about 10 minutes.

Season cod with salt and pepper. Place on top of vegetables in skillet and reduce heat. I f shrimp are large add them now., if small wait 5 minutes and then add them. Cover and simmer. Cook until fish is opaque, about 10 minutes total.

Spoon into bowls and serve