Total Time
45mins
Prep 5 mins
Cook 40 mins

Ingredients Nutrition

Directions

  1. Heat the oil in a large pot over moderate heat.
  2. and saute the leeks, garlic, and onion until.
  3. tender but not brown, about 5 minutes.
  4. Add the fish stock, tomatoes, optional vermouth, orange zest, basil, and saffron.
  5. Tie the bay leaf, thyme, and fennel seeds in a small piece of cheesecloth to make a bouquet garni and add it to the pot.
  6. Simmer covered for 30 minutes.
  7. Add the scallops and simmer until they turn opaque, 3 to 4 minutes.
  8. Remove and discard the bouquet garni.
  9. Stir in the parsley and serve immediately, garnished with grated Parmesan.