Shrimp Bouillabaisse Fondue

Name: Shrimp Bouillabaisse Fondue
Yield: 6 servings (serving size: 5 ounces shrimp, 1 1/2 ounces bread, and about 3/4 cup fondue)
Ingredients: ½ teaspoon garlic powder; ¼ teaspoon salt; ¼ teaspoon black pepper; ⅛ teaspoon ground red pepper; 2 ¼ 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; ¼ 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

3 Ratings
3 Reviews

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.

By Marge Perry

Recipe by Cooking Light October 2000

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Credit: Becky Luigart-Stayner

Recipe Summary

Yield:

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

Nutrition Info

Directions

Step 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.

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Nutrition Facts

Per Serving:

345 calories; calories from fat 17%; fat 6.6g; saturated fat 1.1g; mono fat 2.6g; poly fat 1.6g; protein 40.2g; carbohydrates 29.7g; fiber 1.5g; cholesterol 261mg; iron 6.7mg; sodium 994mg; calcium 190mg.

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NisieS

12/25/2013

The sauce was rather bland, too thin, and didn't make for a traditional fondue. Glad I had a back-up. Not my idea of fondue.

BlueeyedSara7

03/28/2009

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.

ginnyranly

01/11/2009

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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Shrimp Bouillabaisse Fondue

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Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (3)

All Reviews for Shrimp Bouillabaisse Fondue

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Shrimp Bouillabaisse Fondue

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (3)

All Reviews for Shrimp Bouillabaisse Fondue