SHRIMP-Shrimp Bouillabaisse

By Unblond1

Ingredients

• For the Shrimp:
• 4 servings
• 1 tablespoon Canola Oil
• 1 small bulb Fennel
• 1/2 cup Leeks (rinsed and thinly sliced)
• 1/4 cup Garlic (peeled and thinly sliced)
• 2 tablespoons Tomato Paste
• 1/2 teaspoon Saffron
• Pimente d'espelette
• 2 cups Chicken Stock (storebought or homemade)
• 1 cup Clam Juice (storebought or homemade)
• fine Sea Salt and freshly ground White Pepper
• 16-20 Shrimp (peeled and deveined; tails off)
• 1/4 cup finished Sauce
• fine Sea Salt and freshly ground White Pepper

Details

Servings 4
Adapted from abc.go.com

Preparation

Step 1

* To make the bouillabaisse broth, heat the canola oil in a heavy bottomed stock pot. Add the fennel, onion and garlic; sweat the vegetables for a few minutes and season lightly with salt and pepper. Add tomato paste, saffron, and piment d'espelette; sweat for another few minutes.

* Cover with chicken stock and clam stock; bring to a simmer and cook for 20 to 30 minutes. Season to taste.

* Strain the broth through a fine mesh sieve into a clean low sided sauce pan, and bring to a simmer. Reserve vegetables and set aside until ready to use.

* Season the shrimp with salt, white pepper, and piment d'espelette. Arrange shrimp in the broth and poach 2 to 3 minutes or until shrimp are just opaque.

* Create a bed of the vegetables in each of the bowls. Spiral 5 shrimp in the center of each bowl over the vegetables. Spoon the sauce over each plate.