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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.
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Food photo lighting — LED panels, diffusers, backdrops for stunning shots
Double-sided photo backdrops — marble, wood, concrete textures
Global seafood cooking — fish, shellfish, crustacean techniques
Adjustable stand — hold cookbook or tablet at eye level while cooking
Sweet anise flavor — Italian sausage, five spice, seed crust