Ingredients
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1 Onion
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1 Carrots
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1 Fennel Bulb
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2 tablespoons Olive Oil
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2 tablespoons Tomato Paste
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1 pound peeled and deveined medium Shrimp
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2 (8-ounce) bottles Clam juice
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1 (14.5-ounce) can diced Tomatoes
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Kosher Salt
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Black Pepper
Directions
Steps
|
1
Done
|
Cook the onion, carrot, and chopped fennel in the oil in a large saucepan over medium heat until softened, 6 to 8 minutes; stir in the tomato paste. |
|
2
Done
|
Add the shrimp, clam juice, tomatoes (with their juices), and 1½ cups water; season with ½ teaspoon salt and ¼ teaspoon pepper. Simmer until the shrimp are opaque, about 2 minutes. Sprinkle with fennel fronds. |
