Farm-Raised Tiger Shrimp and Clams in Saffron, Fennel and Tomato Stew

Farm-Raised Tiger Shrimp and Clams in Saffron, Fennel and Tomato Stew
Servings
16Entrees
Servings
16Entrees
Farm-Raised Tiger Shrimp and Clams in Saffron, Fennel and Tomato Stew
Servings
16Entrees
Servings
16Entrees
Ingredients
Servings: Entrees
Units:
Instructions
Preparation
  1. Heat the olive oil and sauté the garlic for 1 minute.
  2. Add fennel and onion and sauté until slightly softened without browning, 3-5 minutes.
  3. Add the leeks and sauté until slightly softened, about 3 minutes.
  4. Add the tomatoes, clam juice, orange juice, orange zest, saffron, rosemary, thyme, fennel seed, and crushed pepper. Simmer 10-15 minutes and remove from heat. Cool.
At Service
  1. Heat 1 cup of fennel-saffron broth in sauté pan. Add shrimp and clams; cook thoroughly, about 2-3 minutes. Season and finish with extra olive oil. Served heaped in large pasta bowl with plenty of hot, crusty baguettes!