Shrimp Bouillabaisse Fondue
List of Ingredients
(Makes 6 servings)
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon ground red pepper
21/4 pounds large shrimp, peeled and deveined
1 tablespoon olive oil
2 cups diced fennel bulb (about 1 large bulb)
3 garlic cloves, minced
1 cup dry white wine
1 teaspoon grated orange rind
1/4 teaspoon saffron threads
2 (8-ounce) bottles clam juice
1 (14 1/2-ounce) can diced tomatoes, undrained
9 ounces French bread, toasted and cut into 1-inch cubes
Recipe
In a large bowl, combine the garlic powder, salt, black pepper, ground red pepper and shrimp. Toss gently to coat the shrimp with the spices. In a large skillet, heat the oil over medium-high heat. Add the shrimp mixture; saute 3 minutes or until shrimp are done.
Remove shrimp from pan; set aside. Add the fennel and garlic to the skillet and saute 3 minutes or until tender. Add the wine, orange rind, saffron, clam juice and tomatoes. Bring the mixture to a boil; reduce the heat and simmer 5 minutes.
Cool slightly, then transfer the mixture to a blender and process until smooth. Pour the mixture into a fondue pot and keep warm over a medium flame. Serve with the shrimp and bread.
Note: This fondue contains ingredients that are typically found in bouillabaisse, a seafood stew from Provence. Once the shrimp are done, soak up any remaining fondue with cubes of French bread.
From Modesto Bee 1/16/01
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