Shrimp Soup With Ouzo

Name: Shrimp Soup With Ouzo
Ingredients: 12 cups water; 2 lbs large shrimp (peeled, deveined, shells reserved); 4 tablespoons olive oil; 2 large leeks, finely chopped (white and pale green parts only); 2 cups fennel, finely chopped and trimmed (about 2 medium bulbs); 1 12 cups red bell peppers, finely chopped; 13 cup shallot, minced; 2 12 cups tomatoes, chopped and seeded; 3 large garlic cloves, minced; 1 cup dry white wine; 14 cup ouzo (unsweetened anise liqueur) or 14 cup anisette; fennel leaves

12 ingredients

28 steps

Ingredients

12 cups water
2 lbs large shrimp (peeled, deveined, shells reserved)
4 tablespoons olive oil
2 large leeks, finely chopped (white and pale green parts only)
2 cups fennel, finely chopped and trimmed (about 2 medium bulbs)
1 12 cups red bell peppers, finely chopped
13 cup shallot, minced
2 12 cups tomatoes, chopped and seeded
3 large garlic cloves, minced
1 cup dry white wine
14 cup ouzo (unsweetened anise liqueur) or 14 cup anisette
fennel leaves

Directions

1

Combine water and shrimp shells in heavy large pot (cover and refrigerate shrimp).
2

Bring water with shells to boil.
3

Reduce heat and simmer 20 minutes.
4

Cover and remove from heat.
5

Heat 2 tablespoons oil in large Dutch oven over low heat.
6

Add leeks, fennel, bell pepper and shallots.
7

Cover and cook until vegetables are tender, stirring occasionally, about 30 minutes.
8

Uncover vegetables; add tomatoes and garlic and saute until tomatoes soften and almost all liquid evaporates, about 8 minutes.
9

Increase heat to medium.
10

Add wine and boil 1 minute.
11

Strain shrimp stock into vegetable mixture.
12

Boil until mixture is reduced to 8 generous cups, about 1 hour 15 minutes.
13

Puree half of soup in blender in batches.
14

Combine with remaining soup.
15

Season soup with salt and pepper.
16

(Can be prepared 1 day ahead.
17

Cover and refrigerate.
18

Bring to simmer before continuing.
19

).
20

Season shrimp with salt and pepper.
21

Heat 2 tablespoons oil in heavy large skillet over high heat.
22

Add shrimp; saute until cooked through, about 5 minutes.
23

Add ouzo.
24

Carefully ignite with lit match.
25

Remove from heat; allow flames to subside.
26

Ladle soup into bowls.
27

Spoon some of shrimp and cooking liquid from skillet into each bowl.
28

Garnish with fennel.