Ingredients for Helen's Bouillabaisse Seafood Chowder
- Littleneck Clams
- Raw Shrimp
- Sea Scallops
- 1 pound fresh halibut (or 1 1-pound bag frozen halibut)
- Green Onions
- 2 cloves garlic, minced
- Olive Oil
- 1 (28-ounce) can crushed tomatoes
- 1 teaspoon salt
- Fennel Seeds
- 1/2 teaspoon black pepper
- Zest of 1 orange
- Saffron Thread
- 1 cup clam juice
- 1 cup water
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How to Make Helen's Bouillabaisse Seafood Chowder
- Scrub 1 pound of clams well and drain.
- Rinse 1 pound of shrimp under cold running water.
- Remove shells and devein 1 pound of shrimp; rinse and drain.
- Rinse 1 pound of scallops and drain.
- Rinse 1 pound of halibut and drain.
- Cut halibut into 2-inch pieces.
- Heat 2 tablespoons of olive oil in a 4-quart pot or Dutch oven over medium heat.
- Sauté 1 medium onion (chopped) and 2 cloves garlic (minced) for 5 minutes, or until onion is golden brown.
- Add 1 (28-ounce) can crushed tomatoes, 1 teaspoon salt, 1 teaspoon fennel seeds, 1/2 teaspoon black pepper, zest of 1 orange, and a pinch of saffron threads.
- Stir in 1 cup clam juice and 1 cup water.
- Bring to a boil.
- Add clams; boil for 2 minutes, or until clams open. Discard any that don't open.
- Reduce heat to low.
- Add shrimp, scallops, and halibut. Ensure the liquid covers all the seafood.
- Cover the pot and cook over medium-low heat for 10-12 minutes, or until halibut flakes easily when tested with a fork.
- For a quicker version, substitute 1 (1-pound) bag frozen shelled and deveined shrimp, 1 (1-pound) bag frozen scallops, and 1 (1-pound) bag frozen halibut.
Nutrition Information (Approximate per serving)
Sodium
104 g
Sugar
21g
Fat
8g
Carbs
6g
