¼ cup olive oil
½ cup diced onion
4 stalks celery sliced
4 carrots peeled
1 bulb of fennel sliced
2 cloves garlic minced
½ tsp chili flake
2 cups fish stock or vegetable stock
12 ounces can crushed tomato
2 sprigs fresh thyme, leaves only
to taste Kosher salt and fresh black pepper
12 ounces scallops
In a large pot, heat olive oil over medium heat. Add onions, celery, carrots and fennel bulb. Sauté for 5 minutes.
Add garlic, chili flake, ½ tsp kosher salt and ¼ tsp of fresh black pepper to the vegetables; stir until aromatic, about 1 minute.
Add tomatoes and stock; bring to a simmer and reduce heat to medium low.
Simmer for 30 minutes, uncovered. 5 minutes before serving add the fresh thyme leaves and 1 tablespoon of fennel fronds to the stew. Turn the heat up to medium and gently place the defrosted scallops into the stew.
Simmer until scallops are cooked, about 5 minutes. Adjust seasoning and serve with your favorite bread and butter.