Recipes Marseille-Style Shrimp Stew 4.0 (670) Add your rating & review Large shrimp make this a knife-and-fork stew. Melissa Clark spreads a garlicky French rouille on toasts for dipping in the stew. Wine Pairings for Seafood Dishes By Melissa Clark Melissa Clark Melissa Clark is a food writer and the author of more than 40 cookbooks. She has been a staff reporter at The New York Times for more than 10 years, where she writes about food trends, develops recipes, and appears in cooking videos linked to her column, A Good Appetite. She is a regular guest on the Today show, Rachael Ray, and NPR.Experience: Melissa Clark's introduction to the world of culinary journalism came while she was pursuing her MFA from Columbia University, where she took a food writing course taught by Betty Fussell. Upon graduation, Melissa worked catering and front-of-house restaurant jobs, did freelance writing for publications such as Time Out New York, and began developing recipes.Melissa has been writing for The New York Times since 2007. She's been a staff writer there since 2012, turning out her weekly column, A Good Appetite, and writing about 65 recipes for the paper each year.Melissa has authored more than 40 cookbooks, including collaborations with renowned chefs Daniel Boulud, David Bouley, and Claudia Fleming. Her work has been recognized with awards from the James Beard Foundation and the IACP.In 2019, Melissa hosted her own podcast, Weeknight Kitchen with Melissa Clark. She has been featured as a judge on Iron Chef America and regularly appears on the Today show, Rachael Ray, and NPR's The Splendid Table. Food & Wine's Editorial Guidelines Updated on October 31, 2019 Print Rate It Share Share Tweet Pin Email Photo: © Johnny Valiant Total Time: 45 mins Yield: 4 Ingredients 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 Directions 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. 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. 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. Rate it Print