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

Makes 6 servings, about 1 1/3 cups each

ACTIVE TIME: 1 1/4 hours

TOTAL TIME: 1 1/2 hours

EASE OF PREPARATION: Easy

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 (see Tip)
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 (recipe follows)

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 INFORMATION: Per serving: 318 calories; 7 g fat (1 g sat, 2 g mono); 167 mg cholesterol; 24 g carbohydrate; 32 g protein; 2 g fiber; 614 mg sodium; 960 mg potassium.


Nutrition bonus: Vitamin C (45% daily value), Potassium (27% dv), Vitamin A (25% dv).


1 1/2 Carbohydrate Servings


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

TIP: 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.

MAKE AHEAD TIP: Prepare through Step 1. Cover and refrigerate for up to 1 day. Reheat and proceed with Step 2.

RELATED RECIPES: Spicy Rouille

We just tried this last night - my husband couldn't stop raving about it! We made it without calamari (wasn't available) and no fennel - still excellent.

Anonymous, Chicago, IL

Very good. The only change I would make is to cut back on the orange. I also substituted shrimp for the calamari.

Mary Ann, Lawrenceville, NJ

I made this on Christmas Eve and think it will become our new family tradition. It was very flavorful and everyone raved about it! I'm not going to wait until next December before I make this again. It's a perfect dish for fish lovers anytime.

Anonymous, Shelburne, Vt

Had family over so tweaked it a bit for wider appeal. Used only 1 bottle of clam juice, substituted chicken stock for water and added another cup and a half. Substituted 1 lb. shrimp for tilapia and calamari and added 8 more oz. scallops. Made a double batch of Rouille and added it to the stew. Cooked it for 2 hrs. on low. Great recipe, thanks!

charles brehm, Manchester, MD