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1
Make the rouille.
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2
Preheat broiler.
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3
Cut the pepper into thick strips and place them face down on foil paper on a broiling rack.
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4
Broil until the skins are charred.
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5
Place in a closed paper bag for a few minutes, then peel off the skin.
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6
Put the pepper strips in the jar of a blender with bread crumbs, egg yolks and the garlic.
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7
Puree.
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8
Very gradually, little by little, add the olive oil until you have a thick, mayonaise-like sauce.
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9
Season with salt and pepper.
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10
Place in a bowl and set aside.
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11
Meanwhile, put the potatoes on to boil.
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12
Rinse the leeks, slice them and rinse the slices carefully to remove any traces of grit.
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13
Bring the wine to boil, add the saffron and set aside.
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14
Heat the butter and oil in a heavy casserole and soften the leeks with the garlic.
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15
When soft, add the tomatoes, thyme and the saffron-white wine mixture.
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16
Cover and allow to simmer gently for 10 to 15 minutes, adding a little water or wine if it gets dry.
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17
Meanwhile, debeard the mussels and wash them thoroughly, discarding any that are open and refuse to close when tapped, or that are broken.
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18
Place the shrimp in a small bowl of cold water and add salt.
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19
Rinse the shrimp.
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20
Add the mussels, shrimp and scallops to the casserole.
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21
Cook until the mussels have opened (three to four minutes).
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22
Serve the stew in soup bowls, ladling on the sauce.
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23
Serve the potatoes and the rouille separately.
