- 6 tablespoon extra-virgin olive oil
- 1 tablespoon Spanish onion
- 4 clove garlic
- 2 tablespoon hot chiles
- 1 tablespoon fennel bulb
- 28 ounce tomatoes
- 2 cup dry white wine
- 1/2 cup sea water
- 16 cup jumbo shrimp
- 16 cup black pepper
In a 6-quart soup pot, heat the oil over medium heat until smoking.
Add the garlic, chiles, and fennel and cook until soft and light golden brown, 8 to 10 minutes.
Add the tomatoes, wine, and water and bring to a boil.
Lower the heat and simmer 10 minutes.
Add the shrimp and simmer until cooked through, about 5 minutes.
Pour into a soup tureen, garnish with fennel fronds, and serve with plenty of freshly ground black pepper.