Marseille-Style Shrimp Stew

Large shrimp make this a knife-and-fork stew. Melissa Clark spreads a garlicky French rouille on toasts for dipping in the stew.


Slideshow: Wine Pairings for Seafood Dishes


  • Total Time:
  • Servings: 4

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  • 2 garlic cloves, minced
  • Salt
  • 1/2 cup mayonnaise
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon paprika
  • Pinch of cayenne pepper
  • 3 tablespoons extra-virgin olive oil
  • 1 medium fennel bulb, cored and finely chopped
  • 1 onion, finely chopped
  • 4 garlic cloves, minced
  • Three 1-inch strips of orange zest
  • Pinch of ground cloves
  • 1/2 cup dry white wine
  • 1 cup bottled clam juice
  • 1 cup canned whole tomatoes, chopped
  • 1/4 teaspoon saffron threads, crumbled
  • Freshly ground pepper
  • 1 1/2 pounds jumbo shrimp, peeled and deveined
  • Toasted baguettes, for serving

How to make this recipe

  1. In a bowl, mash the garlic with a pinch of salt. Whisk in the mayonnaise, lemon juice, paprika and cayenne. Whisk in 1 tablespoon of the olive oil. Set the rouille aside.
  2. In a large, deep skillet, heat the remaining 2 tablespoons of oil until shimmering. Add the fennel and onion and cook over moderately high heat, stirring, until softened, 7 minutes. Add the garlic, orange zest and ground cloves and cook until fragrant, 1 minute. Add the wine and cook until nearly evaporated, 5 minutes. Add the clam juice, tomatoes, saffron and 1 cup of water and bring to a boil. Season with salt and pepper and simmer until the sauce is reduced by half, 10 minutes.
  3. Add the shrimp to the skillet, cover and cook over moderate heat, turning once, until cooked, 5 minutes. Discard the zest. Spread the rouille on toasts and serve with the stew.

Suggested Pairing

Crisp Provençal rosé.

Contributed By Photo © Johnny Valiant Published October 2011

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