Saffron Shrimps Tajine with Confit Fennel
2 large fennel bulbs
20 shrimps with shells, no heads (or fresh haddock fillets with skin or sole fillets)
1 saffron capsule
Salt and pepper
1 tsp sugar
Take a large tajine dish. Heat 1 to 2 Tbsp olive oil and when hot, cook the 3 shallots until softer (5 mns on medium to low heat).
Add the thinly sliced fennel bulbs and cook for 1 mn while stirring.
Add the saffron, salt and pepper and cover to simmer for 20 to 25 mns (or longer if you really like them very very soft).
5 mns before the end, add a dash of sugar.
Remove the fennel from the tajine dish and heat another Tbsp olive oil.
When hot, cook the shrimps for 2 mns on each side.
Cover with the fennel confit. Serve hot.