Shrimp Bouillabaisse 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.

Yield: 6 servings (serving size: 5 ounces shrimp, 1 1/2 ounces bread, and about 3/4 cup fondue)

Ingredients

• 1/2  teaspoon  garlic powder
• 1/4  teaspoon  salt
• 1/4  teaspoon  black pepper
• 1/8  teaspoon  ground red pepper
• 2 1/4  pounds  large shrimp, peeled and deveined
• 1  tablespoon  olive oil
• 2  cups  diced fennel bulb (about 1 bulb)
• 3  garlic cloves, minced
• 1  cup  dry white wine
• 1  teaspoon  grated orange rind
• 1/4  teaspoon  saffron threads
• 2  (8-ounce) bottles clam juice
• 1  (14.5-ounce) can diced tomatoes, undrained
• 9  ounces  French bread, toasted and cut into 1-inch cubes

Preparation

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.

Nutritional Information

Calories:

345 (17% from fat)

Fat:

6.6g (sat 1.1g,mono 2.6g,poly 1.6g)

Protein:

40.2g

Carbohydrate:

29.7g

Fiber:

1.5g

Cholesterol:

261mg

Iron:

6.7mg

Sodium:

994mg

Calcium:

190mg