Shrimp Bouillabaisse Fondue

• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/8 teaspoon ground red pepper
• 2 1/4 pounds large shrimp, peeled and deveined
• 1 tablespoon olive oil
• 2 cups diced fennel bulb (about 1 bulb)
• 3 garlic cloves, minced
• 1 cup dry white wine
• 1 teaspoon grated orange rind
• 1/4 teaspoon saffron threads
• 2 (8-ounce) bottles clam juice
• 1 (14.5-ounce) can diced tomatoes, undrained
• 9 ounces French bread, toasted and cut into 1-inch cubes

1. Combine first 5 ingredients in a bowl; toss gently to coat. Heat oil in a large skillet over medium-high heat. Add shrimp mixture; saute 3 minutes or until shrimp are done. Remove shrimp from pan; set aside. Add fennel and minced garlic to pan; saute 3 minutes or until tender. Add wine and next 4 ingredients (wine through tomatoes). Bring to a boil; reduce heat, and simmer 5 minutes. Place mixture in a blender; process until smooth. Pour into a fondue pot; keep warm over medium flame. Serve with shrimp and bread.

garlic, salt, black pepper, ground red pepper, shrimp, olive oil, fennel bulb, garlic, white wine, orange rind, saffron threads, clam juice, tomatoes, bread

Taken from www.myrecipes.com/recipe/shrimp-bouillabaisse-fondue (may not work)