This French seafood stew shows off the catch of the day in a delicate homemade stock. Herbed rouille (a thick bread-based garlic sauce) spooned onto the soup or spread over toasted baguette slices adds a rich finishing touch.
HANDS-ON TIME
45 minutes
TOTAL TIME
1¾ hours
MAKES
6 servings
INGREDIENTS
SEAFOOD STOCK:
450 g raw jumbo shrimp (21 to 25 count)
1 tsp olive oil
1 leek (white and light green parts), sliced
2 jars (each 240 mL) clam juice
2 bay leaves
HERBED ROUILLE:
3 tbsp dry white wine
1 cup chopped baguette
3 tbsp chopped fresh tarragon
3 tbsp olive oil
half red finger hot pepper, seeded
1 tbsp light mayonnaise
1 clove garlic
BOUILLABAISSE:
half bulb fennel
1 tbsp olive oil
2 cloves garlic, minced
1 leek (white and light green parts), sliced
1 tbsp grated orange zest
1 tbsp tomato paste
1 cup dry white wine
½ cup bottled strained tomatoes (passata)
½ tsp saffron threads
¼ tsp each salt and pepper
800 g littleneck clams (about 12)
250 g large sea scallops (about 6)
450 g boneless skinless white fish fillets (such as cod or halibut)
¼ cup chopped fresh parsley
DIRECTIONS
SEAFOOD STOCK: Reserving shells and leaving tails on, peel and devein shrimp; cover and refrigerate shrimp. In food processor, chop shrimp shells. In large heavy saucepan, heat oil over medium-high heat; sauté shells with leek 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 foam. Strain through cheesecloth-lined fine-mesh sieve into large bowl, pressing solids to extract liquid; discard solids. Reserve ¼ cup for rouille; set remainder aside. (Make-ahead: Let cool for 30 minutes; refrigerate
in airtight container for up to 24 hours.)
HERBED ROUILLE: Drizzle wine over baguette; let stand for 5 minutes.
In food processor, purée together reserved seafood stock, baguette mixture, tarragon, oil, hot pepper, mayonnaise and garlic until smooth. Refrigerate until ready to use.
BOUILLABAISSE: While stock is simmering, core and thinly slice fennel.
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, stirring, over medium-high heat until tomato paste is fragrant, about 1 minute. Stir in wine; cook for 1 minute. Add remaining seafood stock, strained tomatoes, saffron, salt and pepper; bring to boil. Reduce heat, cover and simmer until fennel is just softened, about 30 minutes.
While tomato mixture is simmering, scrub clams; discard any that do not close. Add to tomato mixture; cover and cook over medium-high heat for 3 minutes. Add scallops; cook until tender but firm and clams have opened, about 3 minutes. Discard any clams that do not open.
Using slotted spoon, divide scallops and clams among 6 serving bowls. Cut fish into 1½-inch (4 cm) chunks. Add along with reserved shrimp to tomato mixture; cook until shrimp are pink and fish flakes easily when tested, about 2 minutes. Using slotted spoon, add fish and shrimp to serving bowls; pour tomato mixture over top. Dollop rouille over top;
sprinkle with parsley.
NUTRITIONAL INFORMATION, PER SERVING: about 338 cal, 38 g pro, 14 g total fat (2 g sat. fat), 12 g carb, 2 g fibre, 139 mg chol, 583 mg sodium, 1,008 mg potassium. % RDI: 12% calcium, 46% iron, 13% vit A, 32% vit C, 19% folate.
