1 bag Skinny Dip Noodles
, any shape, chopped
3/4 lb skinless striped bass or red snapper fillets
1/2 lb medium shrimp, peeled & deveined
1/2 lb diver scallops, cut in half or quartered
1 fennel bulb, halved & thinly sliced, plus fronds for garnish
1 large tomato, cut into large dice
2 garlic cloves, finely chopped
4 cups chicken broth
1 tablespoon olive oil
salt and ground pepper
Cut fillets into 1" pieces. Season generously. In a medium saucepan combine oil and garlic. Cook over medium high until garlic is fragrant, 1 minute.
Add fennel and cook until slightly softened, about 3 minutes. Add tomato and cook until tomato breaks down, about 3 minutes. Stir in broth and bring stew to a gentle boil, then reduce to simmer. Drain, rinse and chop noodles. Stir into soup.
Carefully add seafood & noodles and stir gently. Simmer 3-4 minutes or until seafood is opaque. Don't overcook! Ladle into bowls, garnish with fennel fronds and serve immediately.
Calories: 157.....Carbs: 3 grams.....Protein: 25 grams......Fat: 4 grams
Fiber: 2 grams.....Potassium: 510 mg.....Sodium: 187 mg