Seafood Stew with White Wine, Garlic and Fennel

Seafood Stew with White Wine, Garlic and Fennel

The homemade fish stock recipe below will make approximately 10 cups of fish stock. You will need 4 to 5 cups for the stew. The stock can be made in advance and refrigerated up to 2 days or frozen for several months.

Make 4 to 6 servings

You Will Need

Directions

Adam and Joanne's Tips

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

AUTHOR:
The full recipe post can be found on Inspired Taste here: http://www.inspiredtaste.net/3743/seafood-stew/