Best 3 Helens Bouillabaisse Seafood Chowder Recipes

Indulge in a culinary journey to the vibrant port city of Marseille with Helen's Bouillabaisse, the ultimate seafood chowder. This iconic French dish is a symphony of flavors, a harmonious blend of the freshest seafood, aromatic herbs, and a rich, flavorful broth. Each spoonful is a delightful exploration of the sea's bounty, transporting you to the bustling markets of Provence.

From the classic Helen's Bouillabaisse, bursting with an array of seafood treasures, to the lighter Bouillabaisse sans Poisson, a vegetarian delight brimming with vegetables and herbs, this article offers a collection of recipes to suit every palate. Discover the secrets behind this timeless dish and recreate the authentic taste of Marseille in your own kitchen, filling your home with the essence of the Mediterranean.

Here are our top 3 tried and tested recipes!

BOUILLABAISSE OR FULTON MARKET FISH CHOWDER

Bouillabaisse or Fulton Market Fish Chowder image

Provided by Food Network

Categories main-dish

Yield 4 to 6 servings

Number Of Ingredients 20

Ingredients

1/4 cup olive oil
1/4 cup finely chopped garlic
1/2 cup canned plum tomatoes, drained, seeded and diced
1 teaspoon saffron threads
10 to 12 large fresh basil leaves, shredded
2 pounds assorted fish such as, snapper, halibut, sea bass, monkfish (skinned and boned), cut into large chunks
1 pound fresh shrimp, peeled and deveined
12 littleneck clams, washed well, in the shell
24 mussels, well washed in the shell
2 small lobsters, raw in the shell, cut into pieces
3 quarts bouillabaisse fish broth (recipe follows)
1 teaspoon each salt and freshly ground pepper
French baguette, slices 1/4-inch thick slices
1/4 cup olive oil
1 to 2 teaspoons cracked black pepper
2 fresh cayenne peppers or red jalapenos
3 large garlic cloves
1 russet potato, peeled, cut into 1/4-inch thick slices
1/2 cup hot bouillabaisse broth
1/2 cup olive oil

Steps:

Combine the olive oil, garlic, tomatoes, saffron and basil in a large dish or bowl. Add the pieces of fish and shellfish to the oil and combine well so that all the fish and shellfish are equally coated with the marinade mixture. Refrigerate the fish and allow to marinate over night or for several hours.
Preheat the oven to 300 degrees F. Put the fish broth into a large soup pot or casserole that is stovetop safe, bring the stock to a boil, and reduce to a simmer. Gently simmer the broth for 15 minutes. Meanwhile, make croutons and rouille: Brush one side of each French bread slice with olive oil, sprinkle with cracked pepper, and toast in oven about 12 minutes or until crisp. For the rouille: Combine the cayenne pepper, garlic, sliced potato and hot broth in a saucepan and cook for 17 minutes or until the potato is cooked and soft. Transfer the mixture to a blender and, while pureeing, slowly drizzle in the olive oil. Transfer this to a serving bowl and serve along side the croutons. Add the clams and mussels into the broth. Cook for 10 minutes, or until the clams begin to open. Season the lobster, shrimp and fish with salt and pepper and add to broth. Allow the fish to cook for 6 to 8 minutes after the broth has returned to a simmer. Do not boil the fish. Serve hot.

CHEATER (ALMOST) INSTANT CREAMY SEAFOOD CHOWDER

Cheater (Almost) Instant Creamy Seafood Chowder image

No chopping or prep work involved! Just dump everything in a bit pot and heat. This creamy chowder is so simple but delicious -- it's hard to believe something so good is so easy to make!

Provided by grumblebee

Categories Chowders

Time 15m

Yield 8-10 serving(s)

Number Of Ingredients 6

Ingredients

2 (14 ounce) cans condensed cream of potato soup
8 cups milk
1 (10 ounce) can clams, including juice
2 cups frozen scallops, thawed
1 cup frozen mixed vegetables (corn, peas and carrots)
2 cups frozen shrimp, pre-cooked type, thawed

Steps:

In a large pot heat soup, milk, clams (and juice) , scallops and vegetables over medium-high heat. Simmer until scallops are cooked through.
Add in the thawed cooked shrimp and simmer 5 minutes.
serve with crusty bread and a nice salad for a complete meal!

Nutrition Facts : Calories 283.5, Fat 11.5, SaturatedFat 6.6, Cholesterol 60.3, Sodium 989.1, Carbohydrate 25.8, Fiber 1.5, Sugar 1.7, Protein 19.5

BOUILLABAISSE

Bouillabaisse image

A French seafood stew made of fish, shellfish, onions, tomatoes, white wine, olive oil, garlic, saffron and herbs. You can leave the shrimp and lobster in the shell for more flavor to be added to the stew. If you do make recipe #147961 do add the shells from the lobster and crab. I do favor the Alternative method in that recipe. This can be made the day before. All the fish is optional and interchangeable.

Provided by Rita1652

Categories Stew

Time 1h

Yield 6 serving(s)

Number Of Ingredients 24

Ingredients

1/2 cup dry sherry
1/2 teaspoon saffron
1 lb flounder or 1 lb trout, boned and fillet
1/2-1 lb scallops (cleaned and shelled) or 1/2-1 lb crabmeat (cleaned and shelled)
10 small clams
10 mussels
2 small squid, cleaned and sliced into rings
1/4 cup olive oil
1 large onion, diced
2 shallots, minced
1 carrot, diced
1 cup fennel bulb, thinly sliced
6 garlic cloves, minced
28 ounces tomatoes, diced with liquid
2 cups clam juice (or Recipe #147961) or 2 cups chicken broth (or Shrimp Stock (2 Methods))
1 tablespoon tomato paste
2 teaspoons salt
1 teaspoon thyme
1/2 teaspoon basil
2 tablespoons fresh parsley
pepper
garlic-infused olive oil
parsley
red pepper flakes

Steps:

Add saffron to sherry set aside.
Cut fish into bite size pieces.
Scrub clams and mussels.
In a large stock pot heat oil. Saute onions, shallots, carrot, fennel, and garlic in oil on low heat until lightly golden.
Add all liquids and seasonings including the saffron infused sherry.
Bring to just a boil. Lower heat and simmer 15 minutes. Add all seafood adding squid last, mix and simmer 10 minutes.
Serve hot in large bowls.
Top with garnishes.
Serve with crusty bread, and a tossed salad.

Nutrition Facts : Calories 302.4, Fat 12.2, SaturatedFat 1.9, Cholesterol 88.4, Sodium 1371.8, Carbohydrate 14.7, Fiber 3, Sugar 5.6, Protein 30.1

Tips:

Use the freshest seafood possible. This will make a big difference in the flavor of the chowder.
Don't overcrowd the pot. If you add too much seafood, it will not cook evenly and the chowder will be watery.
Use a variety of seafood. This will give the chowder a more complex flavor.
Don't overcook the seafood. Seafood cooks quickly, so be careful not to overcook it or it will become tough and chewy.
Season the chowder to taste. Add salt, pepper, and other spices to taste until the chowder is flavorful.
Serve the chowder hot. Bouillabaisse is best served hot, so make sure to serve it as soon as it is finished cooking.

Conclusion:

Helen's Bouillabaisse Seafood Chowder is a delicious and easy-to-make seafood chowder. It is perfect for a quick and easy meal, or for a special occasion. With its combination of fresh seafood, flavorful broth, and creamy texture, this chowder is sure to please everyone at the table.