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.
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
How to Make It
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.
I served this to several girlfriends at a GNO fondue dinner and the guests really liked it. Since neither my friends nor I like fennel, I replaced it with onion and used celery salt in lieu of the regular salt. The onions may have made it more watery so I reduced the mixture until it thickened. I forgot to pour into the blender but everyone said that the liked it chunky. There was lots left over so I am going to follow the other reviewer's suggestion to use it as a pasta sauce.
My guests gobbled this up quickly! The shrimp were great- just enough flavor to hold up to the bouillabaisse. I didn't serve the entire amount since I was using it as an appetizer for a small group. Turned the rest into a great pasta sauce.
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