Source: Chef: David Soos – Planet Hollywood
3 ounces olive oil
1 pound yellow onion
1/3 cup chopped garlic
2 quarts tomato sauce
3 cups Zinfandel
1-1/2 cups clam broth
1/8 cup lemon juice
1/2 cup sun dried tomatoes
1/8 cup fresh basil
2 teaspoons chopped parsley
3 teaspoons crushed red peppers
2 teaspoons salt
1/8 cup Creole mustard
3 cups bouillabaisse
In a heated skillet (270 degrees F) heat olive oil. Sauté onions for three minutes. Add garlic; sauté 1 minute. Add red pepper, Zinfandel, clam broth, tomato, lemon juice, Creole mustard and sun dried tomatoes. Simmer at 230 degrees F for 15 minutes. Add parsley, basil and salt.