Marseille Style Shrimp Stew
"This is more of and knife and fork meal than a stew, but has lots of sauce/juice to drag your bread through!"
Original is 4 servings
Ingredients
- ROUILLE
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- SHRIMP STEW
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Nutritional
- Serving Size: 1 (630.9 g)
- Calories 435.1
- Total Fat - 18 g
- Saturated Fat - 2.5 g
- Cholesterol - 221.7 mg
- Sodium - 1221.6 mg
- Total Carbohydrate - 41.9 g
- Dietary Fiber - 1.9 g
- Sugars - 26.1 g
- Protein - 26 g
- Calcium - 146.4 mg
- Iron - 1.5 mg
- Vitamin C - 118.7 mg
- Thiamin - 0.3 mg
Step by Step Method
FOR THE ROUILLE
Step 1
In a bowl, mash the garlic with a pinch of salt. Whisk in the mayonnaise, lemon juice, paprika, and cayenne. Whisk in 1 tablespoon olive oil. Set aside.
FOR THE SHRIMP
Step 2
In a large, deep skillet, heat 2 tablespoons of oil until shimmering. Add the fennel and onion and cook over medium high heat, stirring, until softened, 7 minutes.
Step 3
Add the garlic, orange zest and ground cloves and cook until fragrant, 1 minute. Add the wine and cook until nearly evaporated, 5 minutes.
Step 4
Add the clam juice, tomatoes, saffroon and 1 cup of water and bring to a boil. Season with salt and pepper and lower heat to a simmer and cook until the sauce is reduced by half, 10 minutes.
Step 5
Add the shrimp to the skillet, cover and cook over medium heat, turning once, until cooked, 5 minutes. Discard the zest.
Step 6
Spread the rouille on the toasts and serve with the stew.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting the shrimp, look for ones with a bright pink color and no odor.
- For the best flavor, use freshly squeezed lemon juice instead of bottled.
- Substitute the mayonnaise in the rouille with plain Greek yogurt. The benefit behind this substitution is that it is a healthier option with less fat and calories, while still providing the creamy texture and flavor of mayonnaise.
- Substitute the white wine in the stew with vegetable broth. The benefit behind this substitution is that it is a non-alcoholic option that still provides the flavor of the wine without the alcohol content.
Vegetarian Option Replace the shrimp with 1 1/2 cups of cooked black beans and replace the clam juice with vegetable stock. Simmer for 10 minutes before adding the rouille.
Lemon Roasted Potatoes: Roasted potatoes in olive oil, lemon juice, and herbs make a delicious accompaniment to the Marseille Style Shrimp Stew. The potatoes add a nice crunch and a tart flavor to balance the richness of the stew.
Garlic Bread: Garlic bread is the perfect accompaniment to the Marseille Style Shrimp Stew. The buttery, garlicky flavor and crunchy texture of the bread pairs nicely with the rich, savory stew, and the garlic adds a subtle kick that helps to round out the flavors of the dish.
FAQ
Q: What is the best type of shrimp to use for this recipe?
A: Jumbo shrimp is the best type of shrimp to use for this recipe as it holds up well in the stew and has a good flavor.
Q: How long should I cook the shrimp?
A: The shrimp should be cooked for about 4-5 minutes, until they are opaque and cooked through.
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Fun facts:
The recipe for Marseille Style Shrimp Stew is inspired by the classic French dish, Bouillabaisse. This stew is a popular dish in Marseille, a port city in the south of France.
The famous French chef, Julia Child, was known to be a fan of Bouillabaisse. She was an advocate for the dish, believing that it was a great way to use up any fish or seafood that was available.