Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tablespoon    plus 2 teaspoons olive oil
   3      cloves        garlic -- cut into slivers
     3/4  pound         shrimp -- peeled and deveined
     1/4  teaspoon      salt
   1      small         fennel bulbs -- cored and cut
                        -- into 1/2-inch dice
   1      small         onion -- chopped
     3/4  teaspoon      tarragon
     1/4  teaspoon      ground pepper
   1      can           whole tomatoes -- (14 or 16-oz)
   1      bottle        -- (8-oz) clam juice
     1/2  cup           dry white wine
     1/4  cup           water
   1      can           cannellini beans -- drained and rinsed
                        -- (19-oz)
   2      tablespoons   fresh parsley -- chopped

Preparation:

1. Heat 1 tablespoon oil in Dutch oven over medium heat; add garlic and cook, stirring occasionally, until golden. Discard garlic. 2. Increase heat to high. Sprinkle shrimp with salt. Add to Dutch oven and cook, stirring frequently, until just opaque throughout. Transfer shrimp to bowl. 3. Add remaining 2 teaspoons oil to Dutch oven. Add fennel, onion, tarragon and pepper; cook, stirring frequently, until vegetables are tender, 5 minutes. Stir in tomatoes, clam juice, wine and water. Bring to boil, breaking up tomatoes with spoon. Stir in beans and shrimp; heat through. Sprinkle with parsley.