Fennel, White Bean and Shrimp Stew
| Yield: | 6 Servings |
| Categories: |
| 1 | tb | Olive oil; plus 2 teaspoons |
| 3 | Cloves garlic; large, slivered | |
| 3/4 | lb | Shrimp; peeled and deveined |
| 1/4 | ts | Salt |
| 1 | sm | Fennel bulb; cored, 1/2" dice |
| 1 | sm | Onion; chopped |
| 3/4 | ts | Tarragon |
| 1/4 | ts | Freshly ground pepper |
| 1 | cn | Whole tomatoes; 14 or 16 ounce |
| 8 | oz | Clam juice |
| 1/2 | c | Dry white wine |
| 1/4 | c | Water |
| 1 | cn | Cannellini beans; drain,rinse (19 oz) |
| 2 | tb | Chopped fresh parsley |
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