Shrimp And Smoked Oyster Chowder

Ingredients

• 3 cups water
• 1 cup bottled clam broth
• 1/2 pound medium shrimp—shelled, deveined and quartered, shells reserved
• 6 garlic cloves—4 smashed, 2 minced
• 1/4 cup dry sherry
• 1/2 teaspoon crushed red pepper
• 2 bay leaves
• 1 onion, chopped (about 1 1/2 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-ounce can peeled Italian tomatoes, finely chopped and juices reserved
• 1 medium baking potato, peeled and cut into 1/2-inch pieces
• Salt and freshly ground black pepper
• 6 ounces skinless grouper or cod fillet, cut into 1-inch pieces
• One 3-ounce can smoked oysters, drained and chopped
• 1 tablespoon Worcestershire sauce
• 1 cup buttermilk, at room temperature
• 2 tablespoons chopped flat-leaf parsley

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