Fennel, white bean and shrimp stew

6 Servings

Ingredients

Quantity Ingredient
1 tablespoon Olive oil; plus 2 teaspoons
3 Cloves garlic; large, slivered
¾ pounds Shrimp; peeled and deveined
¼ teaspoon Salt
1 small Fennel bulb; cored, 1/2\" dice
1 small Onion; chopped
¾ teaspoon Tarragon
¼ teaspoon Freshly ground pepper
1 can Whole tomatoes; 14 or 16 ounce
8 ounces Clam juice
½ cup Dry white wine
¼ cup Water
1 can Cannellini beans; drain,rinse (19 oz)
2 tablespoons Chopped fresh parsley

Directions

1. Heat 1 tablespoon oil in Dutch oven over medium heat; add garlic and cook, stirring occasionally, until golden. Discard garlic.

2. Increase heat to high. Sprinkle shrimp with salt. Add to Dutch oven and cook, stirring frequently, until just opaque throughout. Transfer shrimp to bowl.

3. Add remaining 2 teaspoons oil to Dutch oven. Add fennel, onion, tarragon and pepper; cook, stirring frequently, until vegetables are tender, 5 minutes. Stir in tomatoes, clam juice, wine and water. Bring to boil, breaking up tomatoes with spoon. Stir in beans and shrimp; heat through.

Sprinkle with parsley.

Total prep/cooking time: 30 minutes; Degree of difficulty: Easy; Low-fat; Low-calorie

NOTES : Once the fennel is chopped and the shrimp are ready, this hearty one-pot seafood stew practically cooks itself.

Recipe by: Ladies Home Journal Posted to recipelu-digest by "Valerie Whittle" <catspaw@...> on Mar 4, 1998

Related recipes