Shrimp Bouillabaisse Fondue

Shrimp Bouillabaisse Fondue Recipe
Becky Luigart-Stayner
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.

Yield:

6 servings (serving size: 5 ounces shrimp, 1 1/2 ounces bread, and about 3/4 cup fondue)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

Note:

Marge Perry,

October 2000
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