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0.0 – 0 reviews • Shrimp
| Level: |
Easy |
| Total: |
45 min |
| Active: |
35 min |
| Yield: |
4 servings |
Ingredients
- 3 tablespoons olive oil
- 1 head fennel, sliced
- 1/2 yellow onion, sliced
- 2 cloves garlic, minced
- 1 cup dry white wine
- 3 cups plum tomatoes, blended
- 1 cup clam juice
- 1/2 cup orange juice
- 1/2 cup roasted red peppers, blended
- 1 tablespoon sugar
- 1 teaspoon thyme
- 1/2 teaspoon ground star anise
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon salt
- 3 bay leaves
- 1 pound fresh firm white fish such as mahi-mahi, cut into 1-inch pieces
- 1 pound fresh shrimp, peeled and deveined
- 2 cups cooked couscous
- 1 cup crumbled feta
- 1/2 bunch fresh flat leaf parsley, chopped
Instructions
- Heat a 5-quart or larger stockpot over medium heat. Add the olive oil, fennel and onion. Saute until starting to become translucent, about 5 minutes. Add the garlic and stir until fragrant and starting to brown, then deglaze with the wine. Bring to a simmer and reduce by a quarter. Add the tomatoes, clam juice, orange juice, roasted red peppers, sugar, thyme, star anise, black pepper, crushed red pepper flakes, salt, bay leaves and 2 quarts water. Bring to a simmer. Add the fish and shrimp and stir. Bring back to a light simmer and cook until the fish and shrimp are cooked through, 2 to 3 minutes. Stir and turn off the heat. Serve topped with a scoop of couscous, feta and parsley.
Nutrition Facts
| Serving Size |
1 of 4 servings |
| Calories |
825 |
| Total Fat |
21 g |
| Saturated Fat |
7 g |
| Carbohydrates |
84 g |
| Dietary Fiber |
8 g |
| Sugar |
13 g |
| Protein |
66 g |
| Cholesterol |
299 mg |
| Sodium |
1389 mg |
