Shrimp Stew

Rustic and comforting, this tomato-based shrimp stew is gently spiced with fennel, allspice, and chili, balanced by a touch of sweetness and slow-simmered aromatics. It is the kind of dish that fills the kitchen with warmth and begs for a crusty baguette to soak up every last spoonful of sauce.

INGREDIENTS

one pound of shrimp, peeled, deveined, and tails removed

one fourteen-ounce canned tomatoes

a half cup of finely chopped parsley

two jalapeños, finely chopped

one red onion, chopped

one cup of water

three garlic cloves, sliced

two tablespoons of olive oil

one teaspoon of granulated sugar

a half teaspoon of fennel seeds

a quarter to half teaspoon of chili powder

a quarter teaspoon of ground allspice

salt to taste

Heat a Dutch oven over medium heat and add the olive oil. When the oil is warm, add the chopped red onion and cook until softened and translucent.

Add the roughly chopped canned tomatoes with their juice. Stir in the sugar, a quarter teaspoon of chili powder, the fennel seeds, the allspice, a pinch of salt, and one cup of water. Bring the mixture to a gentle simmer, adjusting the heat so it bubbles steadily without boiling.

In a small bowl, combine the jalapeños, garlic, parsley, and a pinch of salt, then add this mixture to the Dutch oven. Stir, cover, and let the stew simmer over low heat for about 20 minutes, until slightly thickened and the flavors have melded.

Taste and adjust with more chili powder and salt if needed. Add the shrimp and cook just until they turn pink and opaque, about two to three minutes. Remove from the heat and serve immediately with a baguette.