Bouillabaisse with Spicy Rouille
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.
- 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)
- 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.
- 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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- January/February 2007