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Marseille-Style Shrimp Stew

Tomato season is one of my favorite food seasons. Its anticipation is so long and its harvest seems to go by so quickly. A stew in the height of Summer can feel off, but this shrimp stew from the city of Marseille, France is perfect.  It’s a recipe that brings together the vegetable of the Summer with the water where Marsille sits.

Kitchen Items Needed

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Wooden Spoons
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Recipe

Rouille

  • 2

    garlic cloves , minced

  • ½ cup

    Duke's mayonnaise

  • 1 tsp.

    fresh lemon juice

  • 1 tsp.

    smoked paprika

  • ¼. tsp.

    cayenne pepper

  • 1 Tbsp.

    olive oil
Stew

  • 2 Tbsp.

    olive oil

  • 1

    fennel bulb , finely diced

  • 1

    medium yellow onion , finely diced

  • 4

    garlic cloves , minced

  • 2 Tbsp.

    orange zest , finely grated

  • ¼. tsp.

    ground cloves

  • ½ cup

    dry white wine

  • 1 cup

    botled clam juice

  • 1 cup

    canned whole tomatoes , diced

  • ¼. tsp.

    saffron
  • freshly ground black pepper

  • 2 lbs.

    jumbo fresh shrimp , peeled

  • 1

    baguette , cut into 1" pieces
Rouille
    Step 1

  • In a bowl, mash the garlic with a pinch of Kosher salt.

    • Step 2

  • Whisk in the mayonnaise, lemon juice, paprika and cayenne pepper. Whisk in the olive oil and set aside.

Stew
    Step 1

  • In a large, deep skillet, heat the olive oil until it begins to shimmering.

    • Step 2

  • 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, approximately 1 minute.

    • Step 4

  • Add the wine and cook until nearly evaporated, approximately 5 minutes.

    • Step 5

  • Add the clam juice, tomatoes, saffron and 1 cup of water and bring to a boil.

    • Step 6

  • Season with salt and pepper and simmer until the sauce is reduced by half, 10 minutes.

    • Step 7

  • Add the shrimp to the skillet, cover and cook over medium heat, turning once, until cooked, approximately 5 minutes.

    • Step 8

  • Spread the rouille on baguette toasts and serve with the stew.

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