Shrimp Cioppino

Directions

1. 1
   In a big pot, heat oil over medium heat.
2. 2
   Add in the onion, garlic, and oregano; cook, stirring frequently, for 3 minutes or until onions are soft and clear.
3. 3
   Increase the heat to high, add the reserved shrimp shells.
4. 4
   Cook, stirring frequently, until the shells turn pink; about 1 minute.
5. 5
   Add in the vermouth; bring mixture to a boil; let boil until the liquid is reduced by one-half.
6. 6
   Add in the parsley, bay leaves, and stock.
7. 7
   Return to a boil; lower heat, cover, and simmer for 30 minutes.
8. 8
   Take a fine-mesh sieve and strain the stock into a large saucepan.
9. 9
   Add salt and pepper to taste.
10. 10
    Add in the tomatoes and red pepper flakes; over medium heat, bring mixture to a simmer.
11. 11
    Reduce to low heat and simmer, uncovered for 15 minutes.
12. 12
    Add in the fish and simmer for 3 more minutes or until the fish become opaque.
13. 13
    Add in the shrimp and stir gently to make sure they are submerged in the stock.
14. 14
    Cook about 3 minutes or until the fish are pink.
15. 15
    Add in the basil and more salt and pepper if needed.
16. 16
    Serve immediately.