MARSEILLE STYLE SHRIMP STEW
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Author: Chef James R. Kirkley, IV Large shrimp make this a knife-and-fork stew. I spread a garlicky French rouille on toasts for dipping in the stew.
- 2 cloves, garlic – minced
- 1/2 cup, mayonnaise
- 1 teaspoon, fresh lemon juice
- 1/2 teaspoon, paprika
- pinch, cayenne pepper
- 3 tablespoons, il Fustino EVOO
- 1 medium, fennel bulb – cored and finely chopped
- 1 medium, yellow onion – finely chopped
- 4 cloves, garlic – minced
- 3 strips, orange zest – 1-inch each
- pinch, ground clove
- 1/2 cup, dry white wine
- 1 cup, bottled clam juice
- 1 cup, canned whole tomatoes – chopped
- 1/4 teaspoon, saffron threads – crumbled
- freshly ground pepper
- 1 1/2 pounds, jumbo shrimp – peeled and deveined
- Toasted baguettes, for serving
In a bowl, mash the garlic with a pinch of salt. Whisk in the mayonnaise, lemon juice, paprika and cayenne. Whisk in 1 tablespoon of the EVOO. Set the rouille aside.
In a large, deep skillet, heat the remaining 2 tablespoons of EVOO until shimmering. Add the fennel and onion and cook over medium-high heat, stirring until softened, about 7 minutes.
Add the garlic, orange zest, and ground cloves and cook until fragrant, about 30 seconds.
Add the wine and cook until nearly evaporated, 5 minutes.
Add clam juice, tomatoes, saffron and 1 cup of water and bring to a boil. Season with and pepper and simmer until the sauce is reduced by half, about 10 minutes.
Add the shrimp to the skillet, cover and cook over moderate heat, turning once, until cooked, 5 minutes. Discard the zest.
Spread the rouille on toasts and serve with the stew.