Ingredients
½lblarge shrimp
2cupswater
3tbspolive oil
2carrots
2onions
1fennel bulb
2celery ribs
6garlic cloves
½cupdry white wine
3½cupsclam juice,bottled
2½cupstomatoes in thick puree,(28 oz), crushed, canned
¼tspdried red pepper flakes
5tbspfresh parsley,chopped
½tspdried thyme
1tspsalt,or more
2bay leaves
2lbswhite fish fillets,moderately firm, use a mixture of 2 or 3 kinds
1tspfresh ground black pepper
Preparation
Put the shrimp shells and the water in a small pot, then bring the water to a boil. Reduce the heat and simmer, covered, for 15 minutes. Strain the shrimp stock into a bowl. Discard the shells.
In a large pot, heat the oil over moderate heat. Add the carrots, onions, fennel, celery, and garlic, then cook for about 5 minutes, stirring occasionally until the vegetables start to soften.
Add the wine, then cook for about 5 minutes until it almost evaporates. Stir in the shrimp stock, clam juice, tomatoes, red pepper flakes, 4 tablespoons of parsley, thyme, salt, and bay leaves.
Bring to a boil. Reduce the heat and simmer, partially covered, for 25 minutes. Taste for salt and, if needed, add more. Remove the bay leaves.
Add the fish, shrimp, the remaining tablespoon parsley, and the pepper to the pot and bring to a simmer. Simmer for about 2 minutes until the fish and shrimp are just done.
Serve warm, and enjoy!
