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.
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.