2tablespoonsolive oil, (enough to generously coat bottom of pan plus a tablespoon or two for the baguette)
1small fennel bulb, sliced + 1 few sprigs of fennel for garnish
1large shallot, diced (about 1/3 cup diced)
2garlic cloves, crushed (+ 1 garlic clove for baguette if you want)
2tablespoonstomato paste
1teaspoonkosher salt , (or to taste)
2tbdry white wine
114-ozcan diced tomatoes
1cupwater
4ouncecoconut milk
just a bit over 1/2 pound )(.6 pounds, 10 ounces)medium shrimp, cleaned and deveined *see above for more details on other seafood to cook. also if cooking for "hungry" people, i'll up this amount to about 2/3 pound.
1/2baguette, sliced
Instructions
Toasted Baguette:
Preheat oven to broiler setting. Place sliced baguette on a foil-lined baking sheet. Drizzle and rub olive oil onto each slice. You can also add in an extra garlic clove and rub it on each piece if you want!
When adding in the shrimp for the stew (the last step), add the bread and place in the broiler until golden brown, about 2 minutes. **This time can really vary depending on the oven and the height of the rack. Place rack about 6'' away from broiler and check frequently, as it can burn somewhat quickly.
Make the Stew:
Place a medium saucepot (about 4 quart) over low to medium heat.
Once hot, add extra virgin olive oil, fennel, and shallots. Saute over low to medium heat until beginning to brown, stirring ocassionally, about 5 minutes.
Add in garlic and continue to saute an additional minute or two, until garlic is also brown. Season with salt.
Add in tomato paste and continue to saute another minute or two, until the tomato paste has turned a dark red.
Add in white wine. Increase heat to medium and stir until liquid has mostly evaporated, about 2 minutes.
Add in diced tomatoes (including the juices), water, and coconut milk. Bring to a boil and then simmer for 5 minutes.
Add in shrimp and continue to cook until shrimp are opaque and fully cooked through, about 5-6 minutes. Serve immediately.