Shrimp Bouillabaisse Fondue

Shrimp-fondue-ck-394918-l

(2) Course Appetizers

Ingredients in this Recipe

1 (14.5 ounce) can diced tomatoes, undrained
1 cup dry white wine
1 tablespoon olive oil
1 teaspoon grated orange rind
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1/4 teaspoon saffron threads
1/4 teaspoon salt
2 (8 ounce) bottles clam juice
2 1/4 pounds large shrimp, peeled and deveined
2 cups diced fennel bulb (about 1 bulb)
3 garlic cloves, minced
9 ounces French bread, toasted and cut into 1 inch cubes

Recipe Preparation

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