Shrimp Soup With Ouzo

from Bon Appetit, April 1996

• Ready In: 2 hrs 10 mins
• Serves: 8

Ingredients

• 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

Directions

1. Combine water and shrimp shells in heavy large pot (cover and refrigerate shrimp).
2. Bring water with shells to boil. Reduce heat and simmer 20 minutes. Cover and remove from heat.
3. 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.
4. 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.
5. 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.).
6. Season shrimp with salt and pepper.
7. Heat 2 tablespoons oil in heavy large skillet over high heat.
8. Add shrimp; sauté until cooked through, about 5 minutes.
9. Add ouzo. Carefully ignite with lit match. Remove from heat; allow flames to subside.
10. Ladle soup into bowls. Spoon some of shrimp and cooking liquid from skillet into each bowl. Garnish with fennel.