Helen's Bouillabaisse (Seafood Chowder)

Recipe by CoolMonday
READY IN: 1hr 10mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • Scrub clams well and drain. 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. Saute onions and garlic for 5 minutes or until onion is golden. Add tomatoes, salt fennel seed, pepper, orange rind, and saffron. Stir in clam juice and water. Bring to boil.
  • Add clams, boil 2 minutes or until clams open. 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