Helen'S Bouillabaisse (Seafood Chowder) - cooking recipe

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

Preparation

Scrub clams well and drain.\r\nRinse 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.\r\nSaute onions and garlic for 5 minutes or until onion is golden.\r\nAdd tomatoes, salt fennel seed, pepper, orange rind, and saffron.\r\nStir in clam juice and water.\r\nBring to boil.
Add clams, boil 2 minutes or until clams open.\r\nReduce 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