I’m happy to be sharing another of my shove-it-in-the-oven stews. I’ve already offered a sausage and bean stew and several chicken ones in this style, but today I’m sharing my latest—Mediterranean Shrimp Stew.

Like all the other dishes in this style, Mediterranean Shrimp Stew starts with a large roasting pan. If you don’t have one (or only want to make 3 to 4 servings), simply halve the recipe and use a 13- by 9-inch pan.

Unlike the other shove-it style dishes where you add everything to the pan up front, this one you hold out the shrimp until the last few minutes to prevent overcooking.

While Mediterranean Shrimp Stew is big time comfort food, it’s also very classy—just look at the photo! You’d think tossing everything in a roasting pan and shoving it in the oven would produce a sloppy looking dish, but this one is just as gorgeous emerging from the oven as it is going in. Which means it’s simple enough for tonight’s supper, yet impressive enough for this weekend’s company.

Mediterranean Shrimp Stew

Serves 6 to 8

This easy one-dish stew uses the fennel bulb as one of the stew’s vegetables and its fronds for the garnish. Don’t leave out the grated orange zest, which is key to this stew’s flavor.

3 pints cherry tomatoes
1 medium-large onion, cut into 1 1/2-inch chunks
1 large fennel bulb, halved, cored and sliced thin, fronds reserved for garnish
12 small potatoes (about 11/2 pounds) halved
4 garlic cloves, sliced
1/4 cup extra-virgin olive oil
1/2 cup white wine
1 1/2 teaspoons finely grated zest and 1/2 cup juice from 1 large orange
1 1/2 teaspoons fennel seeds
Salt and pepper
2 pounds peeled shrimp (preferably Gulf)

Adjust oven rack to lowest position and heat oven to 425 degrees. Place tomatoes, onions, fennel, potatoes, and garlic in a large roasting pan; add olive oil, wine, orange zest and juice, fennel seeds, a sprinkling of salt and pepper and toss to coat. Roast until contents of pan are fully stewed, 30 to 35 minutes. Add shrimp; continue to cook until shrimp are just cooked through and pink, about 10 minutes longer. Garnish with fennel fronds and serve.