Bouillabaisse recipe by Chef Bennett Depew, the corporate chef from Harry's of America.

2 ounces butter
1 cup diced onion
5 cups tomato strips
1 tablespoon garlic
3 cups clam juice
1 cup white wine
1 tablespoon worcestershire
1 tablespoon lemon juice
1 tablespoon hot sauce
1 cup cream
1/4 tablespoon saffron
1 pound medium shrimp
1 pound 1/4 inch diced fish
1 pound medium scallops
1 pound mussels

In large pot with heat on medium add butter and onions. Sweat onions until tender and translucent (approximately four minutes). Add all remaining ingredients except seafood and bring to boil for one minute. Add seafood to hot broth and cook to taste. Finish with two ounces extra cold butter mixed in just before serving.