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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 918.6 Kcal (3846 kJ) | ||
| Calories from fat | 577.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 64.13g | 99% | |
|---|---|---|---|
| Cholesterol | 110.19mg | 37% | |
| Sodium | 2451.03mg | 102% | |
| Potassium | 707.16mg | 15% | |
| Total Carbs | 68.01g | 23% | |
| Sugars | 6.29g | 25% | |
| Dietary Fiber | 5.42g | 22% | |
| Protein | 16.88g | 34% | |
| Vitamin C | 19.4mg | 32% | |
| Iron | 3.1mg | 17% | |
| Calcium | 123.6mg | 12% | |
| Amount Per 100 g | |||
| Calories | 203.66 Kcal (853 kJ) | ||
| Calories from fat | 127.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.22g | 99% | |
|---|---|---|---|
| Cholesterol | 24.43mg | 37% | |
| Sodium | 543.4mg | 102% | |
| Potassium | 156.78mg | 15% | |
| Total Carbs | 15.08g | 23% | |
| Sugars | 1.4g | 25% | |
| Dietary Fiber | 1.2g | 22% | |
| Protein | 3.74g | 34% | |
| Vitamin C | 4.3mg | 32% | |
| Iron | 0.7mg | 17% | |
| Calcium | 27.4mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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