Bouillabaisse with Spicy Rouille

January/February 2007

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

"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. "
Bouillabaisse with Spicy Rouille

Makes: 6 servings, about 1 1/3 cups each

Active Time:

Total Time:


  • 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)

This recipe calls for:


  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.

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.


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.

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

Carbohydrate Servings: 1 1/2

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

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Recipe Categories

New Year's Eve
Ease of Preparation
Total Time
More than 1 hour
Main Ingredient
Preparation/ Technique

January/February 2007
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