Zesty Provençale Bouillabaisse with Pistou

Ingredients

• 1  bay leaf 
• 0.1 teaspoon pepper black
• 28 ounce canned tomatoes diced canned
• 0.8 cup celery chopped ( 2 stalks)
• 8 ounce bottled clam juice 
• 0.5 cup less-sodium chicken broth dry white fat-free
• 1 cup less-sodium chicken broth fat-free
• 0.5 teaspoon fennel seeds 
• 0.5 cup basil leaves fresh loosely packed
• 2  garlic cloves minced
• 2  garlic cloves peeled halved
• 6 ounces halibut fillet cut into pieces
• 1 teaspoon olive oil 
• 3 tablespoons olive oil 
• 2 cups onion chopped ( 1 large)
• 2  orange rind strips ()
• 1  chile dried red hot
• 0.1 teaspoon saffron threads 
• 0.1 teaspoon salt 
• 6 ounces sea scallops 
• 6 ounces shrimp deveined peeled
• 1  thyme sprig 
• 6  allspice whole

Equipment

• food processor
• bowl
• frying pan
• ladle
• dutch oven
• cheesecloth

Directions

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.
3. Add onion and celery; saut 3 minutes or until tender.
4. Add garlic; saut 1 minute.
5. Add wine, and cook 1 to 2 minutes or until liquid evaporates, scraping pan to loosen browned bits.
6. Add cheesecloth bag, tomatoes, and next 4 ingredients; bring to a boil. Reduce heat to low, and simmer, uncovered, 35 minutes.
7. While stew simmers, combine basil and next 4 ingredients in a food processor; process until smooth. Spoon pistou into a small bowl; set aside.
8. 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.