Helen's Bouillabaisse Seafood Chowder

Dive into the coastal flavors of "Helen's Bouillabaisse Seafood Chowder," a luxurious fusion of French bouillabaisse and hearty seafood chowder. This recipe combines tender cod, succulent shrimp, plump mussels, and sweet bay scallops in a velvety saffron-infused broth enriched with heavy cream and aromatic vegetables like fennel, leeks, and garlic. The addition of golden potatoes and a kiss of smoked paprika adds depth and warmth, while dry white wine and fish stock create a rich, savory base. Perfectly seasoned and ready in just an hour, this comforting seafood medley is a show-stopping dish ideal for entertaining or elevating a weeknight dinner. Serve it piping hot with fresh parsley and crusty French baguette slices for the ultimate ocean-inspired indulgence.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 large yellow onion, finely chopped
• 1 large leek, thinly sliced (white and light green parts only)
• 3 cloves garlic cloves, minced
• 1 medium fennel bulb, thinly sliced
• 2 tablespoons tomato paste
• 1 14-ounce can diced tomatoes
• 1 cup dry white wine
• 4 cups fish stock or seafood stock
• 1 cup heavy cream
• 2 medium golden potatoes, diced
• 1 pound cod or white fish fillets, cut into bite-sized pieces
• 1 pound shrimp, peeled and deveined
• 1 pound mussels, scrubbed and debearded
• 0.5 pound bay scallops
• 0.25 cup fresh parsley, chopped
• 0.25 teaspoon saffron threads
• 0.5 teaspoon smoked paprika
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 4 slices French baguette slices (optional, for serving)

Directions

Step 1

In a large, heavy-bottomed pot or Dutch oven, heat the olive oil and butter over medium heat.

Step 2

Add the onion, leek, and fennel. Sauté for 5–7 minutes until vegetables soften and become fragrant.

Step 3

Stir in the garlic and tomato paste, cooking for another 1–2 minutes until well blended.

Step 4

Pour in the white wine and scrape the bottom of the pot to deglaze. Let it simmer for 3 minutes to reduce slightly.

Step 5

Add the diced tomatoes, fish stock, saffron threads, smoked paprika, salt, and black pepper. Stir well to combine.

Step 6

Bring the mixture to a gentle boil, then reduce heat to low. Add the diced potatoes and simmer for 15 minutes, or until the potatoes are tender.

Step 7

Stir in the heavy cream and gently add the cod pieces, shrimp, mussels, and scallops. Cover the pot and let simmer for 5–7 minutes, or until the seafood is cooked through and mussels have opened (discard any mussels that do not open).

Step 8

Taste the broth and adjust seasoning if necessary.

Step 9

Garnish with fresh parsley and serve hot with optional French baguette slices for dipping.

Nutrition Facts

Serving size	(4437.6g)

Amount per serving	% Daily Value*
Calories	4221.1

Total Fat 171.6g	0%
Saturated Fat 75.5g	0%
Polyunsaturated Fat 2.7g
Cholesterol 1777.5mg	0%
Sodium 8867.8mg	0%
Total Carbohydrate 223.5g	0%
Dietary Fiber 30.2g	0%
Total Sugars 40.9g
Protein 397.6g	0%

Vitamin D 1472.8IU	0%
Calcium 1328.9mg	0%
Iron 38.4mg	0%
Potassium 9849.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.3%

Protein: 39.5%

Carbs: 22.2%