Shrimp & White Bean Stew with Fennel & Orange Zest

This elegant Mediterranean stew brings together the sweet brininess of plump shrimp with the creamy comfort of white beans in a fragrant broth perfumed with fennel and bright orange zest. Inspired by the coastal cuisines of Southern France and Italy, this dish exemplifies the Mediterranean Diet's emphasis on seafood, legumes, and aromatic vegetables, all tied together with quality olive oil and fresh citrus. The fennel bulb, sliced thin and gently sautéed, provides a subtle anise flavor that pairs beautifully with the sweetness of the shrimp, while the orange zest adds a sunny brightness that cuts through the richness of the beans. A splash of white wine and a touch of tomato create a light yet flavorful broth that's perfect for soaking up with crusty whole-grain bread. What makes this stew truly special is its balance of heartiness and lightness. The white beans provide plant-based protein and fiber that make the dish surprisingly filling, while the quick-cooking shrimp keep it feeling fresh and elegant rather than heavy. It's a one-pot wonder that comes together in under 40 minutes, making it perfect for a weeknight dinner that feels special enough for guests. Serve this stew in wide, shallow bowls with an extra drizzle of your best olive oil, a sprinkle of fresh parsley, and plenty of crusty bread for dipping. It's the kind of meal that transports you to a sun-drenched Mediterranean coastline with every spoonful.

Ingredients

• 3 tbspextra virgin olive oil, divided
• 1 largefennel bulb, thinly sliced, fronds reserved for garnish
• 1 mediumyellow onion, diced
• 4 clovesgarlic cloves, minced
• 1/2 cupdry white wine
• 1 14.5 oz candiced tomatoes, with juices
• 2 cupslow-sodium chicken or vegetable broth
• 2 15 oz canscannellini beans, drained and rinsed
• 1 largeorange, zested and juiced
• 1 lblarge shrimp, peeled and deveined
• 1/4 tspred pepper flakes
• 1 tspkosher salt, or to taste
• 1/2 tspblack pepper, freshly ground
• 1/4 cupfresh parsley, chopped
• crusty whole-grain bread, for serving optional

Method

1. Prepare all ingredients: slice the fennel bulb thinly (reserve fronds for garnish), dice the onion, mince the garlic, drain and rinse the beans, and zest and juice the orange. Pat the shrimp dry with paper towels and season lightly with salt and pepper. 0:05
2. Heat 2 tablespoons of olive oil in a large, deep skillet or sauté pan over medium-high heat until shimmering. 0:04
3. Add the sliced fennel and diced onion to the pot. Sauté, stirring occasionally, until softened and beginning to caramelize, about 8 minutes. 0:05
4. Add the minced garlic and red pepper flakes to the pot. Stir constantly for about 1 minute until fragrant. 0:04
5. Pour in the white wine and use a wooden spoon to scrape up any browned bits from the bottom of the pot. Let the wine simmer for 2-3 minutes until reduced by half. 0:05
6. Add the diced tomatoes with their juices, broth, drained beans, orange zest, and half of the orange juice. Stir to combine and bring to a gentle simmer. 0:05
7. Let the stew simmer uncovered for 5 minutes to allow the flavors to meld and the liquid to reduce slightly. 0:04
8. Nestle the seasoned shrimp into the stew, submerging them partially in the liquid. Cover the pot and cook for 3-4 minutes until the shrimp are pink and cooked through. 0:05
9. Remove from heat and stir in the remaining orange juice and chopped parsley. Taste and adjust seasoning with additional salt and pepper as needed. 0:04
10. Ladle the stew into wide, shallow bowls. Drizzle each serving with the remaining 1 tablespoon of olive oil, garnish with reserved fennel fronds, and serve immediately with crusty bread if desired. 0:05