In a 6-quart soup pot, heat the oil until smoking. Add the onion, garlic, chiles, 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.
All recipes copyright 2000, Mario Batali. All Rights Reserved.