Instructions: In a 6-quart soup pot, heat the oil until smoking. Add the onion, garlic, chilis, 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. Pour into a soup tureen, garnish with fennel fronds and serve with plenty of freshly ground pepper.

This recipe yields 4 servings.

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