ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Shrimp Bouillabaisse Fondue

Becky Luigart-Stayner
Yield 6 servings (serving size: 5 ounces shrimp, 1 1/2 ounces bread, and about 3/4 cup fondue)
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.

Ingredients

  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon ground red pepper
  • 2 1/4 pounds large shrimp, peeled and deveined
  • 1 tablespoon olive oil
  • 2 cups diced fennel bulb (about 1 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 (14.5-ounce) can diced tomatoes, undrained
  • 9 ounces French bread, toasted and cut into 1-inch cubes

Nutrition Information

  • calories 345
  • caloriesfromfat 17 %
  • fat 6.6 g
  • satfat 1.1 g
  • monofat 2.6 g
  • polyfat 1.6 g
  • protein 40.2 g
  • carbohydrate 29.7 g
  • fiber 1.5 g
  • cholesterol 261 mg
  • iron 6.7 mg
  • sodium 994 mg
  • calcium 190 mg

How to Make It

  1. Combine first 5 ingredients in a bowl; toss gently to coat. Heat oil in a large skillet over medium-high heat. Add shrimp mixture; sauté 3 minutes or until shrimp are done. Remove shrimp from pan; set aside. Add fennel and minced garlic to pan; sauté 3 minutes or until tender. Add wine and next 4 ingredients (wine through tomatoes). Bring to a boil; reduce heat, and simmer 5 minutes. Place mixture in a blender; process until smooth. Pour into a fondue pot; keep warm over medium flame. Serve with shrimp and bread.