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1
Heat a wide, heavy pot over medium high heat.
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2
Add 3 turns of the pan, about 3 tablespoons, extra-virgin olive oil.
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3
Add garlic, leeks, onions, celery and bay.
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4
Season with salt and pepper.
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5
Add thyme sprigs, orange peels and 2 handfuls parsley, reserving some chopped parsley for garnish.
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6
Stir to combine seasonings with vegetables.
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7
Saute vegetables 5 to 8 minutes, until leeks are tender, but still green.
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8
Add wine and stir in 1 to 2 minutes.
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9
Add chicken stock and tomatoes and stir well to combine.
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10
Arrange cut fish and scallops around the pan.
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11
Spoon soup stock over and around seafood.
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12
Season with salt and pepper.
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13
Cover pan and cook 10 to 12 minutes, until fish and scallops are opaque.
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14
Preheat oven to 250 degrees F.
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15
Spread baguette slices across a cookie sheet.
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16
Reserve at least 6 slices for rouille.
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17
Place sheet in oven to lightly toast sliced bread.
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18
For rouille, in a food processor, place 4 cloves garlic, drained roasted red peppers, and chile peppers or chili flakes.
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19
Tear the 6 pieces of the sliced baguette into pieces and arrange around the food processor bowl.
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20
Steal a ladle of the stock, about 1/4 cup, from fish stew as it cooks and pour it over the bread to moisten it.
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21
Pulse pepper and bread together, then turn processor on.
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22
Stream in about 1 cup extra-virgin olive oil in a slow, steady stream.
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23
When mixture is smooth and well combined, transfer to a small serving bowl.
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24
When fish and scallops are cooked through, arrange cooked seafood in shallow bowls.
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25
Stir soup and ladle it down and over seafood.
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26
Be on the lookout for bay leaves, thyme stems or orange peels and discard as you find them, while you are serving up stew.
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27
Garnish stew with remaining parsley.
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28
Serve fool-i-ya-baise with toasted bread rounds, which should be spread with rouille and set afloat on top of bowls of stew.
