From: Ralph Brennan, Café B, New Orleans. Yield: 4 to 6 servings. 3 Tbsp. extra virgin olive oil 6 medium-to-large garlic cloves, minced 1 large white or yellow onion, chopped 2 medium-sized green sweet peppers, chopped 2 celery stalks, chopped 2 Tbsp. tomato paste 7 vine-ripened tomatoes, chopped 2 cups shrimp stock (recipe follows) leaves from 3 sprigs of Italian (flat-leaf) parsley, minced leaves from 2 sprigs of thyme, minced 1¼ cups good-quality dry white ...

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