This famous Provençal stew was traditionally a catchall for fishermen's catch of the day. Our version uses ocean-friendly calamari, tilapia and scallops.
Make Ahead Tip: Prepare through Step 1. Cover and refrigerate for up to 1 day. Reheat and proceed with Step 2.
- 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
- Two 8-ounce bottles clam juice
- 1 cup water
- Two 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 (see recipe link above)
- Tip: 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.
Companion recipe: Spicy Rouille
Heat the oil in a Dutch oven over medium-high heat. Add the leeks, celery, garlic and fennel seed and cook, stirring often, until the leeks are softened, 3 to 4 minutes. Add the tomatoes and potatoes; cook, stirring often, until the tomatoes begin to break down, about 4 minutes. Add the wine, increase the heat to high, bring to a boil and cook, stirring often, until reduced, 2 to 3 minutes. Add the clam juice, water, orange peel, bay leaves and saffron and bring to a boil. Reduce the heat and simmer, stirring occasionally, until the potatoes are just tender, about 15 minutes.
Carefully submerge the tilapia and scallops in the soup, return to a simmer and cook for 2 minutes. Add the calamari, submerge in the soup and continue cooking until cooked through, about 3 minutes. Discard the orange peel and bay leaves. Serve the soup with a spoonful of Spicy Rouille on top.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
318 calories; 7g total fat; 1g total saturated fat; 167mg cholesterol; 614mg sodium; 24g carbohydrates; 2g fiber; 32g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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