Shrimp Cioppino

• 3 tablespoons olive oil
• 2 medium onions, finely chopped
• 3 cloves garlic, minced
• 1 -2 teaspoon dried oregano
• 2 lbs medium shrimp, peeled and deveined,shells reserved
• 2 cups dry vermouth
• 1/2 cup minced fresh parsley
• 2 bay leaves
• 4 cups fish stock (or 2 c. clam juice plus 2 c. vegetable stock)
• salt and pepper
• 1 (28 ounce) can tomatoes, drained and coarsely chopped
• 1/2 teaspoon red pepper flakes
• 1 1/2 lbs mixed fish fillets, skinned,picked over for bones,and cut into 3 inch pieces (such as red snapper, sea bass, or scrod)
• 1/4 cup packed shredded fresh basil

1. In a big pot, heat oil over medium heat.
2. Add in the onion, garlic, and oregano; cook, stirring frequently, for 3 minutes or until onions are soft and clear.
3. Increase the heat to high, add the reserved shrimp shells.
4. Cook, stirring frequently, until the shells turn pink; about 1 minute.
5. Add in the vermouth; bring mixture to a boil; let boil until the liquid is reduced by one-half.
6. Add in the parsley, bay leaves, and stock.
7. Return to a boil; lower heat, cover, and simmer for 30 minutes.
8. Take a fine-mesh sieve and strain the stock into a large saucepan.
9. Add salt and pepper to taste.
10. Add in the tomatoes and red pepper flakes; over medium heat, bring mixture to a simmer.
11. Reduce to low heat and simmer, uncovered for 15 minutes.
12. Add in the fish and simmer for 3 more minutes or until the fish become opaque.
13. Add in the shrimp and stir gently to make sure they are submerged in the stock.
14. Cook about 3 minutes or until the fish are pink.
15. Add in the basil and more salt and pepper if needed.
16. Serve immediately.

olive oil, onions, garlic, oregano, shrimp, fresh parsley, bay leaves, fish stock, salt, tomatoes, red pepper, mixed fish, fresh basil

Taken from www.food.com/recipe/shrimp-cioppino-61150 (may not work)