Thursday, December 1, 2011

Marseille-Style Shrimp Stew

When I found this recipe in Food & Wine, I just had to try it out. I love shrimp and I love fennel - and who can resist a garlicky mayonnaise dip? No me! I increased the fennel and the orange zest and I used a little less shrimp. The dish turned out very yummy! This one's a keeper.

Six months ago: Mixed Tapas Platter

2 garlic cloves, smashed
1/2 cup light mayonnaise
1 tsp fresh lemon juice
1/2 tsp paprika
1 pinch cayenne pepper

1-2 tbsp olive oil
1 large fennel bulb, cored and finely chopped
1 onion, finely chopped
4 garlic cloves, minced
5-6 2-inch pieces of orange zest
1 whole clove
1/2 cup white wine
1 cup bottled clam juice
1 cup canned diced tomatoes, chopped
1/4 - 1/2 tsp saffron threads, crumbled
freshly ground pepper
1 pound medium shrimp, peeled and deveined
toasted baguette, for serving

For the rouille, mix all ingredients together. Set aside. In a large deep skillet, heat the oil over medium heat. Add the fennel and onion and cook, stirring, until softened, about 8-10 minutes. Add the garlic, orange zest and clove and cook until fragrant, 1 minute. Add the wine and cook until nearly evaporated, about 5 minutes. Add the clam juice, tomatoes, saffron, and 1 cup of water. Bring to a boil, season with salt and pepper, and simmer until the sauce is reduced by half, about 10 minutes. Add the shrimp to the skillet, cover, and cook, turning once, until cooked through, about 5 minutes. Discard the zest and clove. Spread rouille on toasts and serve with the stew.

(adapted from Food & Wine)

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