PREPARATION:

1. Heat 2 tablespoons of the oil in a large saucepan over medium-high. Add the onions, bay leaves, ½ teaspoon of the salt and the crushed red pepper. Cook, stirring, until onions are soft and tender, about 6 minutes. Add the sausage and garlic and continue to cook, stirring, until sausage is lightly golden around the edges, about 2 minutes. Add the tomatoes and stir to combine. Add the wine, stock, potatoes, fava beans and thyme sprigs and bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until potatoes are tender and flavors have come together, about 45 minutes.
2. Place the halibut and scallops in a mixing bowl and drizzle with 2 tablespoons of the remaining olive oil, 1/2 teaspoon of the remaining salt, cayenne pepper and paprika. Stir the halibut, scallops, mussels, and clams into the stew along with the chopped cilantro and parsley. Allow to simmer until mussels and clams have opened and fish is just cooked through and flakes easily, about 5 minutes.
3. When the fish is cooked through, ladle the stew into shallow bowls and serve hot, with the toasted bread slices passed along with the rouille. Yield: 4 servings

   Editor's Note: Consult Treehugger's Best of Green Winner Monterey Bay Aquarium's Endangered Seafood Guide whenever making seafood choices. Look for heritage pork or other antibiotic/hormone-free varieties.