Ingredients
- 1 tablespoon extra-virgin olive oil
- 2 leeks, white parts only, halved lengthwise, thinly sliced and thoroughly washed
- 1 stalk celery, diced
- 4 cloves garlic, minced
- 1/2 teaspoon fennel seed, crushed
- 4 plum tomatoes, diced
- 2 large red potatoes, cut in 1/2-inch dice
- 1 cup dry white wine
- 2 8-ounce bottles clam juice
- 1 cup water
- 2 4-inch strips orange peel, (see Tip)
- 2 bay leaves
- 1 pinch saffron, (see Tip)
- 8 ounces tilapia fillets, cut into thirds
- 8 ounces large dry sea scallops, (see Tip), halved
- 8 ounces cleaned, sliced calamari (squid) tubes and tentacles, (see Tip)
- Spicy Rouille, (recipe follows)
Description
This Famous Provencal Stew Was Traditionally A Catchall For Fishermen's Catch Of The Day. Our Version Uses Ocean-friendly Calamari, Tilapia And Scallops.
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