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| 1 Esslöffel | Olive oil; plus 2 teaspoons |
| 3 | Cloves garlic; large, slivered |
| 3/4 x ca. 450 g | Shrimp; peeled and deveined |
| 1/4 Teelöffel | salt |
| 1 klein | Fennel bulb; cored, 1/2" dice |
| 1 klein | Onion chopped |
| 3/4 Teelöffel | Tarragon |
| 1/4 Teelöffel | pepper ground |
| 1 Dose | Whole tomatoes; 14 or 16 ounce |
| 8 x ca. 30 g | Clam juice |
| 1/2 Tasse | white wine dry |
| 1/4 Tasse | water |
| 1 Dose | Cannellini beans; drain, rinse (19 oz) |
| 2 Esslöffel | parsley fresh, chopped |
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1. Heat 1 tablespoon oil in Dutch oven over medium heat; add garlic and cook, stirring occasionally, until golden. Discard garlic.
2. Increase heat to high. Sprinkle shrimp with salt. Add to Dutch oven and cook, stirring frequently, until just opaque throughout. Transfer shrimp to bowl.
3. Add remaining 2 teaspoons oil to Dutch oven. Add fennel, onion, tarragon and pepper; cook, stirring frequently, until vegetables are tender, 5 minutes. Stir in tomatoes, clam juice, wine and water. Bring to boil, breaking up tomatoes with spoon. Stir in beans and shrimp; heat through. Sprinkle with parsley.
Total prep/cooking time: 30 minutes; Degree of difficulty: Easy; Low-fat; Low-calorie
one-pot seafood stew practically cooks itself.
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