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Marseille Style Shrimp Stew

Created by breezermom on March 8, 2015

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.