More Great Recipes: Main Dish

Saffron Shrimps Tajine with Confit Fennel

User Avatar
Member since 2007

Serves | Prep Time | Cook Time


2 large fennel bulbs
20 shrimps with shells, no heads (or fresh haddock fillets with skin or sole fillets)
3 shallots
1 saffron capsule
Salt and pepper
Olive oil
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.

Pairs Well With


Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

A dash of local for every season
By slyasafox15

22 Recipes

Mixed Berry Tart
Mixed Berry Tart
Torta Cubana
Torta Cubana
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze