Helen's Bouillabaisse (seafood Chowder)

Total Time: 1 hr 10 mins Preparation Time: 45 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 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

Recipe

• 1 scrub clams well and drain.
• 2 rinse scallops and drain.
• 3 rinse halibut and drain. cut halibut in two inch pieces.
• 4 heat oil in 4 quart pot or dutch oven.
• 5 add clams, boil 2 minutes or until clams open.
• 6 add shrimp, scallops, and halibut making sure liquid covers all.
• 7 cover pot and cook over medium-low heat 10-12 minutes or until halibut flakes when tested with a fork.
• 8 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