Grate 1 onion, 3 cloves garlic, and 2 in. fresh ginger in bottom of tajine and saute until soft. Sprinkle with a pinch of saffron and 1 tsp paprika. Add 1 can whole peeled tomatoes, chopped parsley and cilantro. Add sliced fennel, cooked shrimp, quartered fennel and 1 cup water. Cover and roast at 350° for 1 hour. Serve over couscous and finish with chopped cilantro and parsley.
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