Helen'S Bouillabaisse (Seafood Chowder)

• 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.rnRinse shrimp under cold running water. Remove shells, devein (with small knife slit alon back and lift out vein) Rinse 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.rnSaute onions and garlic for 5 minutes or until onion is golden.rnAdd tomatoes, salt fennel seed, pepper, orange rind, and saffron.rnStir in clam juice and water.rnBring to boil.
5. Add clams, boil 2 minutes or until clams open.rnReduce heat.
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

littleneck clams, shrimp, bay scallop, green onions, garlic, olive oil, tomatoes, salt, fennel seeds, pepper, orange rind, saffron thread, clam juice, water

Taken from www.food.com/recipe/helens-bouillabaisse-seafood-chowder-79257 (may not work)