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 Pinch of   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 (see recipe link above) Tip: Bottled clam juice can be very high in sodium. We like Bar Harbor brand, which has 120 mg sodium per serving. Look for it in the canned-fish section or the seafood department of your supermarket. Use a vegetable peeler to easily remove strips of the outer orange peel (zest), leaving the bitter white pith behind.Saffron is the dried stigma of a saffron crocus.  It contributes a pungent flavor and intense yellow color to classic dishes like paella. Saffron is sold in threads and powdered form. We prefer cooking with dry sea scallops (not treated with sodium tripolyphosphate, or STP). Scallops that have been treated with STP (wet scallops) have been subjected to a chemical bath and are not only mushy and less flavorful, but will not brown properly. Calamari, also known as squid, is sold frozen or fresh in the seafood department of the grocery store. Look for cleaned calamari, with its cartilage and ink removed; otherwise ask at the fish counter to have it cleaned.

Description

Bouillabaisse With Spicy Rouille, Recipe

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