Shrimp And Vegetable Soup

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2 tablespoons olive oil

1 onion, chopped

1 carrot, chopped

1 fennel bulb, chopped, plus fronds for serving

2 tablespoons tomato paste

1 pound peeled and deveined medium shrimp

2 8-ounce bottles clam juice

1 14.5-ounce can diced tomatoes

kosher salt and black pepper

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