Becky Luigart-Stayner
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.

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.

Ratings & Reviews

NisieS's Review

December 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's Review

March 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's Review

January 12, 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.