Shrimp is only an ingredient in this delightful dish. You can substitute just about any kind of seafood. The flavor is all from the broth, which is slightly sweet from the fennel and onion and slightly spicy from the chili sauce. Add heat to your liking. The Red Pepper Rouille (Roasted Pepper Sauce), tangy capers and olives, is an ideal side dish for this delicate dish.
Ingredients
- 1 tbsp olive oil
- 1/2 medium fennel bulb, cored and finely chopped
- 1/2 medium onion, peeled and finely chopped
- kosher salt and freshly ground black pepper
- 2 cloves garlic, grated
- 1-2 strips orange rind
- 1 pinch ground cloves
- 1/2 cup white wine
- 1/2 cup chicken stock
- 8-10 baby plum tomatoes, halved
- 1/4 tsp saffron threads
- 1 half baguette/ sliced and toasted
- 6 large uncooked shrimp
Instructions
Gather all ingredients before starting recipe.
- Heat 1 tbsp olive oil in a deep sided skillet over medium high heat until the oil starts to shimmer.
- Add 1/2 medium fennel bulb, cored and finely chopped1/2 medium onion, peeled and finely chopped and season with kosher salt and freshly ground black pepper and sauté over medium high heat, stirring until the vegetables have softened, about 6-7 minutes.
- Add 2 cloves garlic, grated, 1-2 strips orange rind and 1 pinch ground cloves and sauté until the garlic becomes fragrant, about 1 minute.
- Add 1/2 cup white wine, stir and cook until reduced by half, about 5 minutes.
- Add 1/2 cup chicken stock, 8-10 baby plum tomatoes, halved, 1/4 tsp saffron threads, and 1/2 cup of water. Bring to a boil then reduce heat to medium, cover and simmer for about 15 minutes or until the sauce is reduced by half.
- Top with 6 large uncooked shrimp and simmer until the shrimp turn a bright pink color.
Serving
- In the meantime, toast 2-3 slices of baguette/person.
- Ladle stew into deep bowls, spread the toasted baguette with Red Pepper Rouille (Roasted Pepper Sauce) serve.
