Dinner tonight: shrimp Provençal

Southern French cooking often features subtle flavours of fresh fennel. To enhance the aromas, this light shrimp dish includes both chopped fennel and its seeds. Serve with saffron-scented rice to soak up the sauce.

Prep time 15 min

Cook time 30 min

Serves 4

• 15 ml (1 tbsp) olive oil
• 1 large onion, chopped
• 1 fennel bulb, chopped
• 1 large garlic clove, crushed
• 1 can (400 g/14 oz) chopped tomatoes (with juice)
• 125 ml (1/2 c) reduced-sodium vegetable broth
• 15 ml (1 tbsp) fennel seeds
• Finely grated zest and juice of 1 orange
• Salt and freshly ground black pepper
• Pinch of saffron threads
• 500 ml (2 c) water
• 250 ml (1 c) long-grain rice
• 450 g (1 lb) large shrimp, peeled and deveined
• Fresh basil leaves

1. Heat the oil in a large nonstick skillet with a tight-fitting lid. Add the onion, chopped fennel and garlic and cook over medium heat, stirring occasionally, until softened but not browned, about five minutes.
2. Add the tomatoes (with juice), broth, fennel seeds, orange zest and orange juice. Season lightly with salt and pepper. Bring to a boil, stirring, then reduce the heat to low and half-cover the pan. Simmer until the liquid reduces slightly, about 12 minutes.
3. Meanwhile, crumble the saffron into the water in a medium pot. Bring to a boil. Add the rice, return to a boil, then reduce the heat to low, cover and simmer until tender, 15 to 20 minutes.
4. Bring the tomato sauce back to a boil. Place the shrimp on top of the sauce, cover the pan tightly and cook over low heat until the shrimp are pink and cooked through, three to four minutes. Do not boil the mixture or the shrimp may toughen.
5. Drain the rice and divide among serving bowls. Top with the shrimp, tomato sauce and basil and serve immediately.

• If you prefer, make tuna Provençal.
• Omit the shrimp and saffron rice.
• Instead, make the tomato sauce then stir in two cans (75 grams/three ounces each) drained and flaked tuna.
• Serve over cooked pasta shells and garnish with chopped fresh dill.