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

Jessie Price
Source: EatingWell Magazine, January/February 2007
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Ingredients

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Directions

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  • 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.

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  • 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.

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Nutrition Facts

247.3 calories; protein 20.8g 42% DV; carbohydrates 22.6g 7% DV; exchange other carbs 1.5; dietary fiber 2.4g 10% DV; sugars 4.2g; fat 5.5g 8% DV; saturated fat 1g 5% DV; cholesterol 120.2mg 40% DV; vitamin a iu 1351.1IU 27% DV; vitamin c 24.1mg 40% DV; folate 58.6mcg 15% DV; calcium 72.4mg 7% DV; iron 2.3mg 13% DV; magnesium 72.7mg 26% DV; potassium 893.8mg 25% DV; sodium 495.4mg 20% DV; thiamin 0.1mg 13% DV.

Reviews (2)

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2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
12/17/2013
I made this on a snowy Saturday. Thought the fennel and orange gave it a very unique and pleasing taste. I will use less potatoes next time and would like a little more broth but this soup was really good. I served it with a green salad and a slice of whole wheat country bread for sopping up the broth (which is why I wanted more broth!). Read More
Rating: 5 stars
10/30/2011
this is wonderful and the rouille is so worth making (for that matter make extra to use in place of mayo on sandwiches). i use trader joe's seafood blend which makes it a fairly quick recipe. Read More