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Ingredients

• 3 tablespoons extra-virgin olive oil, 3 turns of the pan
• 1 teaspoon fennel seed, 1/3 palm
• 6 cloves garlic, chopped
• 1 leek, sliced lengthwise, then across, 1/2-inch slices, then washed and drained
• 1 medium onion, chopped
• 2 ribs celery, split lengthwise, then chopped
• 1 bay leaf
• Salt and pepper
• 1 small bundle fresh thyme, sprigs, 4 to 6, left whole
• 2 pieces orange peel, 3 or 4-inch strips, made with vegetable peeler
• 1/2 cup chopped flat leaf parsley, 3 handfuls
• 1 cup dry white wine
• 4 cups chicken stock, good quality, from soup aisle
• 1 can (15 ounces) chunky style crushed tomatoes or diced tomatoes
• 3 pounds fish, cut into 2-inch pieces, such as red snapper and tilapia
• 12 sea scallops, halved
• 2 baguettes, ask for them to be sliced at the bakery counter

Rouille:

• 4 cloves garlic, cracked away from skin
• 2 roasted red bell peppers, jarred is fine but pat them dry
• 2 small red chile pepper, seeded, or 1 teaspoon crushed red pepper flakes
• 6 (1/2-inch) slices baguette, crust trimmed
• 1/2 teaspoons salt
• 1/4 cup stock from above stew, taken as it cooks
• 1 cup olive oil

Description

Food Network Invites You To Try This Fool-i-ya-baise Seafood Stew Recipe From Rachael Ray.

Food Network