Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 20 minutes
Ease of preparation: easy

6 tablespoons extra-virgin olive oil
1 medium Spanish onion, cut into 1/2-inch dice
4 cloves garlic, thinly sliced
2 tablespoons chopped fresh hot chiles
1 pound fennel, cut into 1/2-inch dice, fronds reserved
1 (28-ounce) can tomatoes with juices, crushed by hand
2 cups white wine
1/2 cup water mixed with 2 teaspoons salt
16 fresh shrimp, (26/30 pound size), peeled and heads left intact
Freshly ground black pepper

In a 6-quart soup pot, heat the oil until smoking. Add the onion, garlic, chiles, and fennel and cook 8 to 10 minutes, until soft and light golden brown. Add the tomatoes, wine, and salted water and bring to a boil. Reduce heat and simmer 10 minutes.

Add the shrimp and simmer until cooked through, about 10 minutes.

To serve, pour into a soup tureen, garnish with fennel fronds, and serve with plenty of freshly ground pepper.