Prep 10 mins
Cook 2 hrs
from Bon Appetit, April 1996
- 12 cups water
- 2 lbs large shrimp (peeled, deveined, shells reserved)
- 4 tablespoons olive oil
- 2 large leeks, finely chopped (white and pale green parts only)
- 2 cups fennel, finely chopped and trimmed (about 2 medium bulbs)
- 1 1⁄2 cups red bell peppers, finely chopped
- 1⁄3 cup shallot, minced
- 2 1⁄2 cups tomatoes, chopped and seeded
- 3 large garlic cloves, minced
- 1 cup dry white wine
- 1⁄4 cup ouzo (unsweetened anise liqueur) or 1⁄4 cup anisette
- fennel leaves
- Combine water and shrimp shells in heavy large pot (cover and refrigerate shrimp).
- Bring water with shells to boil. Reduce heat and simmer 20 minutes. Cover and remove from heat.
- Heat 2 tablespoons oil in large Dutch oven over low heat. Add leeks, fennel, bell pepper and shallots. Cover and cook until vegetables are tender, stirring occasionally, about 30 minutes.
- Uncover vegetables; add tomatoes and garlic and sauté until tomatoes soften and almost all liquid evaporates, about 8 minutes. Increase heat to medium. Add wine and boil 1 minute. Strain shrimp stock into vegetable mixture. Boil until mixture is reduced to 8 generous cups, about 1 hour 15 minutes.
- Puree half of soup in blender in batches. Combine with remaining soup. Season soup with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.).
- Season shrimp with salt and pepper.
- Heat 2 tablespoons oil in heavy large skillet over high heat.
- Add shrimp; sauté until cooked through, about 5 minutes.
- Add ouzo. Carefully ignite with lit match. Remove from heat; allow flames to subside.
- Ladle soup into bowls. Spoon some of shrimp and cooking liquid from skillet into each bowl. Garnish with fennel.