Marseille-Style Shrimp Stew
© Johnny Valiant

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.

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  1. 2 garlic cloves, minced
  2. Salt
  3. 1/2 cup mayonnaise
  4. 1 teaspoon fresh lemon juice
  5. 1/2 teaspoon paprika
  6. Pinch of cayenne pepper
  7. 3 tablespoons extra-virgin olive oil
  8. 1 medium fennel bulb, cored and finely chopped
  9. 1 onion, finely chopped
  10. 4 garlic cloves, minced
  11. Three 1-inch strips of orange zest
  12. Pinch of ground cloves
  13. 1/2 cup dry white wine
  14. 1 cup bottled clam juice
  15. 1 cup canned whole tomatoes, chopped
  16. 1/4 teaspoon saffron threads, crumbled
  17. Freshly ground pepper
  18. 1 1/2 pounds jumbo shrimp, peeled and deveined
  19. Toasted baguettes, for serving
  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.