Fennel Seafood Bouillabaisse - cooking recipe

Ingredients

1 tbsp olive oil
2 None bulbs fennel, thinly sliced, with fronds reserved
2 None onions, thinly sliced
3 cloves garlic, thinly sliced
2 tbsp tomato paste
1 cup white wine
3 cups fish stock
1 can (14 oz) diced tomatoes
3 strips orange peel
1 lb mussels, scrubbed and debearded
1 lb firm white fish fillets, cut into 1-inch pieces
9 oz shrimp, peeled and deveined, with tails intact
None None Hot pepper sauce, to taste

Preparation

Heat oil in a large, heavy-bottomed saucepan on medium heat. Add fennel, onion and garlic; saute 5-6 mins, until tender.
Stir in tomato paste and cook 1-2 mins. Pour in wine to deglaze pan. Simmer 3-4 mins, until reduced by half.
Add stock, tomatoes and orange peel. Bring to a simmer. Reduce heat to low. Add seafood. Cover and simmer 4-5 mins, until fish flakes, mussels open and shrimp are just cooked through. Season and add hot pepper sauce to taste. Garnish with fennel fronds.