Helen'S Bouillabaisse (Seafood Chowder) Recipe

Name: Helen'S Bouillabaisse (Seafood Chowder)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 dozen littleneck clams, in the shell; 1 1/4 lbs raw shrimp; 1 lb sea scallops or 1 lb bay scallop; 1 lb halibut; 1 1/2 cups chopped green onions; 5 cloves garlic, crushed; 1/4 cup olive oil (salad oil can be used); 4 tomatoes, diced (peeled, fresh or canned); 1 tablespoon salt; 1 1/2 teaspoons fennel seeds; 1 teaspoon pepper; 1 teaspoon grated orange rind; 1/2 - 1 teaspoon saffron thread; 16 ounces clam juice; 1 cup water

Servings: persons

1 dozen littleneck clams, in the shell
1 1/4 lbs raw shrimp
1 lb sea scallops or 1 lb bay scallop
1 lb halibut
1 1/2 cups chopped green onions
5 cloves garlic, crushed
1/4 cup olive oil (salad oil can be used)
4 tomatoes, diced (peeled, fresh or canned)
1 tablespoon salt
1 1/2 teaspoons fennel seeds
1 teaspoon pepper
1 teaspoon grated orange rind
1/2 - 1 teaspoon saffron thread
16 ounces clam juice
1 cup water

1
["Scrub clams well and drain.
2
Rinse shrimp under cold running water. Remove shells, devein (with small knife slit alon back and lift out vein) Rinse and drain.", "Rinse scallops and drain.", "Rinse halibut and drain. Cut halibut in two inch pieces.", "Heat oil in 4 quart pot or dutch oven.
3
Saute onions and garlic for 5 minutes or until onion is golden.
4
Add tomatoes, salt fennel seed, pepper, orange rind, and saffron.
5
Stir in clam juice and water.
6
Bring to boil.", "Add clams, boil 2 minutes or until clams open.
7
Reduce heat.", "Add shrimp, scallops, and halibut making sure liquid covers all.", "Cover pot and cook over medium-low heat 10-12 minutes or until halibut flakes when tested with a fork.", "NOTE: Clams are also available in the shell packed in cans or shucked and canned whole....You may use 1 pound bag frozen shelled deveined raw shrimp, 1 pound bag frozen scallops and 1 pound frozen halibut in place of fresh"]

333

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 dozen littleneck clams, in the shell, 1 1/4 lbs raw shrimp, 1 lb sea scallops or 1 lb bay scallop, 1 lb halibut, and more.

Yes, Helen'S Bouillabaisse (Seafood Chowder) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Helen'S Bouillabaisse (Seafood Chowder)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions