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1
Combine water and shrimp shells in heavy large pot (cover and refrigerate shrimp).
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2
Bring water with shells to boil.
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3
Reduce heat and simmer 20 minutes.
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4
Cover and remove from heat.
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5
Heat 2 tablespoons oil in large Dutch oven over low heat.
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6
Add leeks, fennel, bell pepper and shallots.
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7
Cover and cook until vegetables are tender, stirring occasionally, about 30 minutes.
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8
Uncover vegetables; add tomatoes and garlic and saute until tomatoes soften and almost all liquid evaporates, about 8 minutes.
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9
Increase heat to medium.
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10
Add wine and boil 1 minute.
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11
Strain shrimp stock into vegetable mixture.
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12
Boil until mixture is reduced to 8 generous cups, about 1 hour 15 minutes.
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13
Puree half of soup in blender in batches.
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14
Combine with remaining soup.
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15
Season soup with salt and pepper.
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16
(Can be prepared 1 day ahead.
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17
Cover and refrigerate.
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18
Bring to simmer before continuing.
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19
).
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20
Season shrimp with salt and pepper.
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21
Heat 2 tablespoons oil in heavy large skillet over high heat.
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22
Add shrimp; saute until cooked through, about 5 minutes.
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23
Add ouzo.
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24
Carefully ignite with lit match.
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25
Remove from heat; allow flames to subside.
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26
Ladle soup into bowls.
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27
Spoon some of shrimp and cooking liquid from skillet into each bowl.
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28
Garnish with fennel.
