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)
  • 3 shallots
  • 1 saffron capsule
  • Salt and pepper
  • Olive oil
  • 1 tsp sugar
  1. 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).
  2. Add the thinly sliced fennel bulbs and cook for 1 mn while stirring.
  3. 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).
  4. 5 mns before the end, add a dash of sugar.
  5. Remove the fennel from the tajine dish and heat another Tbsp olive oil.
  6. When hot, cook the shrimps for 2 mns on each side.
  7. Cover with the fennel confit. Serve hot.