"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...."
INGREDIENTS
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1 tbsp olive oil
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2 cloves garlic
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1/2 bulb fennel
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1 leek
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1 tbsp orange zest
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1 tbsp tomato paste
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1 cup dry white wine
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1/2 cup bottled strained tomatoes
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1/2 tsp saffron threads
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1/4 tsp salt
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1/4 tsp pepper
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12 littleneck clams
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6 scallops
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1 lb boneless skinless fish fillets
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1/4 cup fresh parsley
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1 lb jumbo shrimp
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1 tsp olive oil
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1 leek
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2 bottles (236 mL each) clam juice
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2 bay leaves
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3 tbsp dry white wine
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1 cup baguette
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3 tbsp fresh tarragon
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3 tbsp olive oil
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1/2 hot red pepper
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1 tbsp reduced-fat mayonnaise
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1 clove garlic