Sturgeon Stew with Fennel and Tomatoes

Ingredients

• 12oz sturgeon fillet, cut into 1-inch pieces

• 2 tbsp olive oil (or any neutral oil)

• 1 large fennel bulb, thinly sliced (fronds reserved for garnish)

• 14 oz canned diced tomatoes

• 4 cups fish stock

• 1 tsp salt (adjust to taste)

• 1/2 tsp black pepper

• 1 tbsp lemon juice

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 2 minutes.

2. Add sliced fennel and sauté until slightly softened, about 5 minutes, stirring occasionally to prevent burning.

3. Stir in tomatoes and cook until they begin to break down, about 3 minutes.

4. Pour in fish stock, bring to a boil, then reduce heat to a simmer. Let it cook uncovered for 10 minutes to meld flavors.

5. Season sturgeon pieces with salt and pepper, then gently add to the pot. Simmer for 5 minutes, or until fish is just cooked through.

6. Remove from heat, stir in lemon juice, and adjust seasoning if necessary.

7. Ladle into bowls, garnish with reserved fennel fronds, and serve immediately.