Ingredients

1/2 pound large shrimp, shells removed and reserved 2 cups water 3 tablespoons olive oil 2 carrots, chopped 2 onions, chopped 1 fennel bulb, chopped 2 ribs celery, chopped 6 cloves garlic, minced 1/2 cup dry white wine 3 1/2 cups bottled clam juice 2 1/2 cups canned crushed tomatoes in thick puree (from a 28-ounce can) 1/4 teaspoon dried red pepper flakes 5 tablespoons chopped fresh parsley 1/2 teaspoon dried thyme 1 teaspoon salt or more, depending on the saltiness of the clam juice 2 bay leaves 2 pounds moderately firm white fish fillets (use a mixture of 2 or 3 kinds), such as cod, halibut, ocean perch, orange roughy, pollack, red snapper, or tilapia, cut into 1-by-1-inch pieces 1/8 teaspoon fresh-ground black pepper

Description

Venetian Fish Soup, Recipe

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