Helen’s Bouillabaisse (Seafood Chowder) 🦐🥣
Description:
Helen’s Bouillabaisse, a cherished recipe passed down through generations, encapsulates the essence of heartwarming comfort food infused with the flavors of the sea. Inspired by my dear sister Helen, this seafood chowder is a testament to timeless culinary traditions and the joy of sharing delicious meals with loved ones. With a perfect balance of fresh ingredients and aromatic spices, this dish promises to delight your taste buds and transport you to coastal bliss with every savory spoonful.
Cook Time: 25 minutes
Prep Time: 45 minutes
Total Time: 1 hour and 10 minutes
Recipe Category: Chowders
Keywords: Halibut, < 4 Hours
Nutritional Information (per serving):
- Calories: 358.9
- Fat Content: 12.1g
- Saturated Fat Content: 1.8g
- Cholesterol Content: 183.3mg
- Sodium Content: 2506mg
- Carbohydrate Content: 19.1g
- Fiber Content: 2.3g
- Sugar Content: 5.3g
- Protein Content: 42.2g
Servings: 6
Ingredients:
| Ingredients | Quantity |
|---|---|
| Littleneck clams | 1 |
| Raw shrimp | 1 1/4 |
| Sea scallops | 1 |
| Bay scallop | 1 |
| Green onions | 1 1/2 |
| Garlic | 5 cloves |
| Olive oil | 1/4 cup |
| Tomatoes | 4 |
| Salt | 1 tsp |
| Fennel seeds | 1 1/2 tsp |
| Pepper | 1/2 tsp |
| Saffron thread | 1 pinch |
| Water | 16 cups |
Instructions:
-
Prepare Seafood:
- Scrub the littleneck clams thoroughly and drain.
- Rinse the raw shrimp under cold running water. Remove shells, devein, and rinse again.
- Rinse the sea scallops and bay scallop, then drain.
- Rinse the halibut and drain. Cut it into two-inch pieces.
-
Sauté Aromatics:
- Heat olive oil in a 4-quart pot or Dutch oven over medium heat.
- Sauté green onions and garlic for about 5 minutes or until the onions turn golden brown.
-
Add Seasonings:
- Stir in the tomatoes, salt, fennel seeds, pepper, and saffron threads.
- Pour in the clam juice and water, then bring the mixture to a boil.
-
Cook Clams:
- Add the cleaned clams to the pot and let them boil for about 2 minutes or until they open.
- Reduce the heat to medium-low.
-
Incorporate Seafood:
- Carefully add the shrimp, sea scallops, bay scallop, and halibut to the pot, ensuring that the liquid covers all the seafood.
-
Simmer:
- Cover the pot and allow the seafood to cook over medium-low heat for 10-12 minutes, or until the halibut flakes easily with a fork.
-
Serve and Enjoy:
- Ladle the aromatic bouillabaisse into serving bowls.
- Garnish with fresh herbs, if desired.
- Serve hot alongside crusty bread or over a bed of cooked rice for a truly satisfying meal.
Additional Notes:
- For added convenience, you can use canned clams or substitute frozen seafood for fresh ones. Simply adjust the cooking time accordingly.
- Feel free to customize the recipe by adding your favorite seafood or adjusting the seasonings to suit your taste preferences.
- This bouillabaisse pairs beautifully with a crisp white wine, enhancing the dining experience with every sip.
Indulge in the comforting flavors of Helen’s Bouillabaisse, a culinary masterpiece that embodies the warmth of home and the richness of the ocean. With its exquisite blend of fresh seafood and aromatic spices, this beloved chowder is sure to become a cherished favorite in your kitchen for years to come.
