Zesty Provençale Bouillabaisse with Pistou

Ingredients

• 6 whole allspice
• 2 (2 x 1-inch) orange rind strips
• 1 thyme sprig
• 1 bay leaf
• 1 dried hot red chile
• 1 teaspoon olive oil
• Cooking spray
• 2 cups chopped onion (about 1 large)
• 3/4 cup chopped celery (about 2 stalks)
• 2 garlic cloves, minced
• 1/2 cup dry white wine or fat-free, less-sodium chicken broth
• 1 (28-ounce) can diced tomatoes, un-drained
• 1 (8-ounce) bottle clam juice
• 1 cup fat-free, less-sodium chicken broth
• 1/2 teaspoon fennel seeds
• 1/8 teaspoon saffron threads
• 1/2 cup loosely packed fresh basil leaves
• 3 tablespoons olive oil
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper
• 2 garlic cloves, peeled and halved
• 6 ounces halibut fillet, cut into pieces
• 6 ounces sea scallops
• 6 ounces medium shrimp, peeled and deveined

Preparation

1. Place first 5 ingredients on a double layer of cheesecloth. Gather edges of cheesecloth together; tie securely.
2. Heat 1 teaspoon oil in a large Dutch oven coated with cooking spray over medium-high heat. Add onion and celery; sauté 3 minutes or until tender. Add garlic; sauté 1 minute. Add wine, and cook 1 to 2 minutes or until liquid evaporates, scraping pan to loosen browned bits. Add cheesecloth bag, tomatoes, and next 4 ingredients; bring to a boil. Reduce heat to low, and simmer, uncovered, 35 minutes.
3. While stew simmers, combine basil and next 4 ingredients in a food processor; process until smooth. Spoon pistou into a small bowl; set aside.
4. Remove cheesecloth bag from stew, and discard. Bring stew to a boil. Stir in fish and scallops; cover and cook 2 minutes. Stir in shrimp; cover and cook 3 minutes or until seafood is done. Ladle soup into bowls, and top with pistou.