Fennel Saffron Vegetable Stew with Confit Shrimp

For the fennel-saffron vegetable stew with confit shrimp, first cut the vegetables into small cubes and sauté in a little olive oil. Add saffron, tomato paste and paprika powder. Put the remaining spices in a tea bag, deglaze with the white wine and pour in the vegetable stock. Simmer the soup for 15 minutes and season well.

For the shrimp, in a saucepan, heat the olive oil with the vanilla bean, garlic and thyme and let it simmer for 15 minutes. Then heat the oil to 85 °C and add the shrimp (should be at room temperature) to the warm oil and confit for about 5 minutes. Drain on paper towels and serve in the soup or with it. Serve the fennel-saffron vegetable stew with confit shrimp immediately.

Preparation Tip:

Toast or white bread can also be served with the fennel-saffron vegetable stew with confit shrimp.

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