Ingredients

• 3 cups water
• 1 cup bottled clam broth
• 1/2 lb medium shrimp, shelled, deveined and quartered, shells reserved
• 6 garlic cloves, 4 smashed and 2 minced
• 1/4 cup dry sherry
• 1/2 teaspoon crushed red pepper flakes
• 2 bay leaves
• 1 onion, chopped (about 1.5 cups)
• 1 tablespoon extra virgin olive oil
• 1 small fennel bulb, cored and finely diced (1/2 cup)
• 1 celery rib, finely diced
• 1 small green bell pepper, finely diced
• one 14 oz can peeled italian tomato, finely chopped and juices reserved
• 1 medium baking potato, peeled and cut into 1/2 inch pieces
• salt & freshly ground black pepper
• 6 ounces skinless grouper or 6 ounces cod fish fillets, cut into 1 inch pieces
• 3 ounces smoked oysters, drained and chopped
• 1 tablespoon Worcestershire sauce
• 1 cup buttermilk, at room temp
• 2 tablespoons flat leaf parsley, chopped

Instructions

1. In a large saucepan, combine the water and clam broth with the shrimp shells, smashed garlic, sherry, crushed red pepper, bay leaves and 1/3 of the onion. Bring to a boil and simmer, covered, over low heat for 20 minutes. Strain the shrimp stock into a heatproof bowl and discard the solids.

2. In a soup pot, heat the oil. Add the fennel, celery, bell pepper, minced garlic and the remaining onion. Cover and cook over moderate heat, stirring once or twice, until the vegetables are barely softened, 3 minutes. Uncover and cook until tender, 3 minutes longer.

3. Add the tomatoes with their juices and the shrimp stock; bring to a simmer.

4. Add the potato, season with salt and pepper and simmer until just tender, 15 minutes.

5. Add the shrimp, grouper, oysters and Worcestershire sauce; simmer until cooked through, 3 minutes.

6. Off the heat, stir in the buttermilk and parsley.