fish soup

Ingredients

• 3 tablespoons olive oil
• 1 large fennel bulb trimmed and thinly sliced discard the core and stalks reserving some fronds for garnish
• 2 medium shallots chopped
• 4 cloves garlic minced
• 1/2 cup tomato paste
• 28 ounces crushed tomatoes
• 1 1/2 cups dry red wine
• 4 cups fish or vegetable stock
• 1 1/2 pounds fresh firm fish fillets such as cod, halibut, or salmon cut into 2 inch pieces
• 1 tablespoon red pepper flakes
• - salt to taste