Bouillabaisse with Spicy Rouille

http://www.eatingwell.com/recipes/bouillabaisse_with_spicy_rouille.html

From EatingWell:  January/February 2007

This famous Provencal stew was traditionally a catchall for fishermen's catch of the day. Our version uses ocean-friendly calamari, tilapia and scallops.

6 servings, about 1 1/3 cups each | Active Time: 1 1/4 hours | Total Time: 1 1/2 hours

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)

Preparation

1. Heat oil in a Dutch oven over medium-high heat. Add leeks, celery, garlic and fennel seed and cook, stirring often, until the leeks are softened, 3 to 4 minutes. Add tomatoes and potatoes; cook, stirring often, until the tomatoes begin to break down, about 4 minutes. Add wine, increase heat to high, bring to a boil, and cook, stirring often, until reduced, 2 to 3 minutes. Add clam juice, water, orange peel, bay leaves and saffron and bring to a boil. Reduce heat and simmer, stirring occasionally, until the potatoes are just tender, about 15 minutes.
2. Carefully submerge tilapia and scallops in the soup, return to a simmer and cook for 2 minutes. Add calamari, submerge in the soup, and continue cooking until cooked through, about 3 minutes. Discard orange peel and bay leaves. Serve the soup with a spoonful of Spicy Rouille on top.

Nutrition

Per serving : 318 Calories; 7 g Fat; 1 g Sat; 2 g Mono; 167 mg Cholesterol; 24 g Carbohydrates; 32 g Protein; 2 g Fiber; 614 mg Sodium; 960 mg Potassium

1 1/2 Carbohydrate Serving

Exchanges: 1 starch, 1 vegetable, 4 very lean meat, 1 fat

Tips & Notes

• Make Ahead Tip: Prepare through Step 1. Cover and refrigerate for up to 1 day. Reheat and proceed with Step 2.

• Tips: 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.