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Rib-sticking and spicy good--a substantial first course; add a few more shrimp and you have a whole meal. Serve hot to 4 people.

• 1 pound raw shrimp, peeled
• 4 cups fish stock
• 1 onion, coarsely chopped
• 2 garlic cloves, minced
• 2 Tablespoons olive oil
• 3-4 canned tomatoes, seeded and chopped, reserving juice
• 3-4 mushrooms, sliced
• handful of parsley and celery leaves, finely minced
• 1 bay leaf
• 1/2 teaspoon black pepper
• 1/8 teaspoon piri piri or cayenne
• 1 cup vinho verde or other dry white wine
• 2 potatoes
• salt

In a large saucepan, saute onions and garlic in the olive oil for about 5 minutes, til golden. Mix in tomatoes, mushrooms, parsley/celery leaves, bay leaf, black pepper, and piri piri. Turn heat to low and cook tomatoes down--about 10-15 minutes. Slowly pour in the reserved tomato juice, fish stock, and wine--whisk through and bring to a boil.

When the broth is bubbling, grate in the potatoes and allow to thicken. Reduce heat, stir in the peeled shrimp, and simmer for 10-15 minutes. Season to taste. Ladle into soup plates and top with chopped cilantro. Serve immediately.