Bouillabaisse With Spicy Rouille

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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