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Becky Luigart-Stayner Photo by: Becky Luigart-Stayner

Shrimp Bouillabaisse 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.

Cooking Light OCTOBER 2000

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

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.

Nutritional Information

Amount per serving
  • Calories: 345
  • Calories from fat: 17%
  • Fat: 6.6g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 2.6g
  • Polyunsaturated fat: 1.6g
  • Protein: 40.2g
  • Carbohydrate: 29.7g
  • Fiber: 1.5g
  • Cholesterol: 261mg
  • Iron: 6.7mg
  • Sodium: 994mg
  • Calcium: 190mg
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Shrimp Bouillabaisse Fondue recipe

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