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Saffron Shrimps Tajine with Confit Fennel

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Serves | Prep Time | Cook Time

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Ingredients You'll Need

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.

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