Fennel Seafood Bouillabaisse

• 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

1. Heat oil in a large, heavy-bottomed saucepan on medium heat. Add fennel, onion and garlic; saute 5-6 mins, until tender.
2. Stir in tomato paste and cook 1-2 mins. Pour in wine to deglaze pan. Simmer 3-4 mins, until reduced by half.
3. 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.

olive oil, fennel, onions, garlic, tomato, white wine, fish stock, tomatoes, mussels, white fish, shrimp, pepper sauce

Taken from recipes-plus.com/api/v2.0/recipes/23330 (may not work)