Mediterranean Shrimp Stew
Serves 6 to 8
This easy one-dish stew uses the fennel bulb as one of the stew's vegetables and its fronds for the garnish. Don't leave out the grated orange zest, which is key to this stew's flavor.
3 pints cherry tomatoes
1 medium-large onion, cut into 1 1/2-inch chunks
1 large fennel bulb, halved, cored and sliced thin, fronds reserved for garnish
12 small potatoes (about 1 1/2 pounds), halved
4 garlic cloves, sliced
1/4 cup extra-virgin olive oil
1/2 cup white wine
1 1/2 teaspoons finely grated zest and 1/2 cup juice from 1 large orange
1 1/2 teaspoons fennel seeds
Salt and pepper
2 pounds peeled shrimp (preferably Gulf)
Adjust oven rack to lowest position and heat oven to 425 degrees. Place tomatoes, onions, fennel, potatoes and garlic in a large roasting pan; add olive oil, wine, orange zest and juice, fennel seeds, a sprinkling of salt and pepper, and toss to coat. Roast until contents of pan are fully stewed, 30 to 35 minutes. Add shrimp; continue to cook until shrimp are just cooked through and pink, about 10 minutes longer. Garnish with fennel fronds and serve.
Also of interest: 3 hearty main-course salad recipes.