Chef's Quick Tips: Bouillabaisse Sauce

This week, Chef Peter Hamme and owner of Stone’s Throw Restaurant in Seymour shows Tina Redwine how to make spring-time recipes. 
Bouillabaisse Sauce
2 tsp cooking oil
1 tbsp garlic, minced
1 small white onion, sliced
¾ cup fennel, cored and chopped
1 quart canned italian tomatoes, crushed
¾ cups orange juice
1 pinch saffron
2 tsp oil
1 tsp garlic chopped
1 tsp shallots chopped
8 each clams
8 each large shrimp
4 each diver scallops
24 each mussels
1 pound cod or other white fish
2 cups white wine
1 recipe bouillabaisse sauce
Place the oil in a large saucepan over high heat.
Add the shallots and the garlic and cook quickly until the shallots soften.
Add the fish one at a time, in the order listed, tossing the fish each time.
When all the fish is in the pot, add the wine, bring to the boil and cover the pot.  Steam the seafood in the wine until all the shells open.
Reduce the heat and add the bouillabaisse sauce.  Bring to the hard simmer.  Serve.
Chef, Owner Peter Hamme
Stone’s Throw Restaurant
337 Roosevelt Dr, Seymour, CT 06483