Shrimp In Saffron Broth

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Details

9 Ingredients

• 1/4 cup extra-virgin olive oil
• 1 fennel bulb, trimmed and cut into 1/4-inch dice (about 2 cups)
• 3 carrots, cut into 1/4-inch dice (about 1 cup)
• 1/2 tsp saffron threads
• 1 1/2 lbs large (21 to 25 count) shrimp, peeled and deveined
• Coarse salt and freshly ground pepper
• 1/2 cup dry white wine
• 1 1/2 cups chicken stock, homemade or low-sodium store-bought
• Couscous with Golden Raisins