Rating: 4.5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Gallery

Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Associated Recipes

Nutrition Facts

247 calories; protein 20.8g; carbohydrates 22.6g; dietary fiber 2.4g; sugars 4.2g; fat 5.5g; saturated fat 1g; cholesterol 120.2mg; vitamin a iu 1351.1IU; vitamin c 24.1mg; folate 58.6mcg; calcium 72.4mg; iron 2.3mg; magnesium 72.7mg; potassium 893.8mg; sodium 495.4mg; thiamin 0.1mg.
Advertisement