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Preheat a large stock pot for 3 min on medium. Add a bit of oil and add in the veggies for the stock. Brown them for 6-7 min. Add in the shells. Sautee for 6-7 min.
Deglaze with wine, add in the water, peppercorns and a pinch of salt.
Simmer for at least 30 min. I do 60 min. Little tip, blend the shells and strain them into the broth. Strain.
Season the shrimp with the old bay, paprika, white pepper, salt and chipotle powder.
Preheat the same stock pot on medium high. Sear your shrimp with a bit of oil until golden on both sides. Set aside and give them a rough chop.
Add in garlic, onion, Fresno, the sliced leek, carrot, fennel and celery. Sprinkle some salt. Sautee until golden, about 10-15 min. Deglaze with cognac. Add in butter, tarragon leaves, tomato paste and flour. Cook together 3 min.
Add in seafood stock. Bring to a simmer.
Blend the soup with ⅓ of the shrimp. Return to the pot with the cream. Bring to a simmer. Adjust for salt. Add in remaining shrimp.
Add the leeks to a cold pan with some olive oil. Fry until lightly golden.
Top with mascarpone, fried leeks, chives & garlic bread.