Spicy Tilapia and Fennel Stew

Ingredients

• 8 ounce bottled clam juice 
• 1 large fennel bulb with stalks
• 3  garlic cloves minced
• 2 cups bottled arrabbiata sauce (such as Rao's)
• 1 pound tilapia fillets cut into 1-inch pieces
• 0.5 cup water 

Equipment

• bowl
• frying pan
• dutch oven

Directions

1. Trim tough outer leaves from fennel; mince feathery fronds to measure 2 tablespoons.
2. Remove and discard the stalks.
3. Cut fennel bulb in half lengthwise; discard core. Thinly slice fennel bulb.
4. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray.
5. Add sliced fennel; cook 1 minute, stirring frequently. Reduce heat to medium; cover and cook 4 minutes or until fennel is crisp-tender.
6. Add garlic to pan; cook 1 minute, stirring frequently.
7. Add arrabbiata sauce, 1/2 cup water, and clam juice to pan; simmer 5 minutes.
8. Add tilapia to pan; cover and simmer 4 minutes or until done. Divide stew among 4 bowls, and sprinkle evenly with the reserved fennel fronds.