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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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Sausages

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Andouille sausages stacked on top of each other like cigars with their ends cuts up to show fat, pork and spice cross cut.
Andouille sausages stacked on top of each other like cigars with their ends cuts up to show fat, pork and spice cross cut.
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cut ends of chaurice sausage on a cutting board
cut ends of chaurice sausage on a cutting board
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A coil of fresh Toulouse sausage on a wooden cutting and slate background.
A coil of fresh Toulouse sausage on a wooden cutting and slate background.
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Andouille sausages stacked on top of each other like cigars with their ends cuts up to show fat, pork and spice cross cut.
Andouille sausages stacked on top of each other like cigars with their ends cuts up to show fat, pork and spice cross cut.
Andouille Sausage - Mild
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