This French seafood stew shows off the catch of the day in a flavourful homemade stock. Herbed rouille (a thick bread-based garlic sauce) spooned onto the soup or spread on toasted baguette slices adds a special finishing touch.
- Portion size 6 servings
- Credits : Canadian Living Magazine: March 2013
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 1/2 bulb fennel cored and thinly sliced
- 1 leek (white and light green parts) sliced
- 1 tablespoon grated orange zest
- 1 tablespoon tomato paste
- 1 cup dry white wine
- 1/2 cup bottled strained tomatoes (passata)
- 1/2 teaspoon saffron threads
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 12 littleneck clams (1-3/4 lb/790 g)
- 6 scallops (about 9 oz/255 g)
- 1 lb boneless skinless fish fillets (such as cod or halibut) cut in 1-1/2-inch (4 cm) chunks
- 1/4 cup chopped fresh parsley
- 3 tablespoons dry white wine
- 1 cup chopped baguette
- 3 tablespoons chopped fresh tarragon
- 3 tablespoons olive oil
- 1/2 hot red pepper seeded
- 1 tablespoon reduced-fat mayonnaise
- 1 clove garlic
- 1 lb jumbo shrimp
- 1 teaspoon olive oil
- 1 leek sliced
- 2 bottles (236 ml each) clam juice
- 2 bay leaves
MethodSeafood Stock: Reserving shells, peel shrimp; cover and refrigerate shrimp for bouillabaisse. In food processor, CHOP shrimp shells. In large heavy saucepan, heat oil over medium-high heat; COOK shells and leek, stirring, until shells are pink, about 2 minutes.
Add 6 cups water, clam juice and bay leaves; bring to boil. Reduce heat, cover and simmer for 25 minutes, skimming off any scum. STRAIN through cheesecloth-lined strainer into large bowl, pressing shells with wooden spoon. (Make-ahead: Let cool for 30 minutes; refrigerate in airtight container for up to 24 hours.)
Herbed Rouille: In small bowl, drizzle wine over bread; let stand for 5 minutes. In food processor, purée together bread, tarragon, oil, hot red pepper, mayonnaise, garlic and 1/4 cup seafood stock until smooth. Set aside.
Meanwhile, in large heavy saucepan, heat oil over medium heat; cook garlic, stirring, until fragrant, about 1 minute. Add fennel and leek; cook, stirring, until fennel is slightly softened, about 5 minutes.
Stir in orange zest and tomato paste; cook over medium-high heat until paste is fragrant, about 1 minute. Add wine; cook for 1 minute. Add strained tomatoes, saffron, salt, pepper and remaining seafood stock; bring to boil. Reduce heat, cover and simmer until fennel is softened, about 30 minutes.
Meanwhile, scrub clams; discard any that do not close. Add to tomato mixture; cook, covered, over mediumhigh heat for 3 minutes. Add scallops; cook until tender but firm and clams are opened, about 3 minutes. Discard any clams that do not open. Using slotted spoon, divide seafood among bowls.
Add fish and reserved shrimp to tomato mixture; cook until shrimp are pink and fish flakes easily when tested, about 2 minutes. Using slotted spoon, divide seafood among bowls. Pour broth over top. Top evenly with rouille. Sprinkle with parsley.
Nutritional facts Per serving: about
- Fibre 2 g
- Sodium 583 mg
- Sugars 3 g
- Protein 38 g
- Calories 338.0
- Total fat 14 g
- Potassium 1008 mg
- Cholesterol 139 mg
- Saturated fat 2 g
- Total carbohydrate 12 g
- Iron 46.0
- Folate 19.0
- Calcium 12.0
- Vitamin A 13.0
- Vitamin C 32.0