Savory Seafood Stew | Louisiana Kitchen & Culture

Ingredients

• 2 quarts water
• One 35-ounce can Italian plum tomatoes (preferably San Marzano) and their liquid
• 1½ cups dry white wine
• 2 small leeks, white parts only, trimmed, cleaned, and cut into 3-inch lengths (about 2 cups)
• 2 medium carrots, trimmed and sliced thick
• 1 large onion, cut into thick slices
• 10 sprigs fresh thyme
• Zest of ½ lemon, removed in wide strips with a vegetable peeler
• ½ teaspoon loosely packed saffron threads
• ¼ cup extra-virgin olive oil
• Salt
• 8 cloves garlic, peeled
• 2 small leeks, white parts only, trimmed, cleaned, and sliced ¼ inch thick (about 2 cups)
• 1 large onion, sliced thin
• 4 medium calamari (about 1¼ pounds), cleaned, tentacles left whole, bodies cut crosswise into ½ inch rings
• 18 medium sea scallops (about ½ pound)
• 2 cups cooked cannellini beans (optional)
• 24 mussels, preferably cultivated, cleaned
• 12 large shrimp, peeled and deveined (about ½ pound)
• ¼ cup fresh Italian parsley
• Salt and freshly ground black pepper
• Garlic bread, for serving