Ingredients
- 1 celery rib, finely diced
- 2 tbsp chopped flat-leaf parsely
- 1 cup buttermilk, at room temperature
- 1 tbsp Worcestershire sauce
- 1 3-ounce can smoked oysters, drained and chopped
- 6 oz skinless grouper or cod fillet, cut into 1-inch pieces
- salt and freshly ground black pepper
- 1 medium baking potato, peeled and cut into 1/2-inch pieces
- 1 14-ounce can peeled Italian tomatoes, finely chopped and juices reserved
- 1 small green bell pepper, finely diced
- 3 cup water
- 1 small fennel bulb, cored and finely diced 1/2 cup
- 1 tbsp extra virgin olive oil
- 1 onion, chopped about 1 1/2 cup
- 2 bay leaf
- 1/2 tsp crushed red pepper
- 1/4 cup dry sherry
- 6 clove garlic - 4 smashed, 2 minced
- 1/2 lb medium shrimp - shelled, deveined and quartered shells reversed
- 1 cup clam broth
Directions
1. In a large saucepan, combine the water and clam broth with the shrimp shells, smashed garlic, sherry, crushed red pepper, bay leaves and one third of the onion. Bring to a boil and simmer, covered, over low heat for 20 minutes. Strain the shrimp stock into a heatproof bowl and discard the solids.
2. In a soup pot, heat the oil. Add the fennel, celery, bell pepper, minced garlic and the remaining onion. Cover and cook over moderate heat, stirring once or twice, until the vegetables are barely softened, 3 minutes. Uncover and cook until tender, 3 minutes longer. Add the tomatoes with their juices and the shrimp stock; bring to a simmer. Add the potato, season with salt and pepper and simmer until just tender, 15 minutes. Add the shrimp, grouper, oysters and Worcestershire sauce; simmer until cooked through, 3 minutes. Off the heat, stir in the buttermilk and parsley. Serve in deep bowls.
