Slow Cooker Seafood Bouillabaisse
From upstatevoyager 16 years agoIngredients
- 1/2 bulb fennel, chopped shopping list
- 1 medium sweet onion, chopped shopping list
- 2 cloves garlic, minced shopping list
- 2 (12 ounce) bottles of beer, divided shopping list
- 1 (28 ounce) can tomato puree shopping list
- 1 cup clam juice shopping list
- 1 bay leaf shopping list
- 1/2 teaspoon salt, or to taste shopping list
- 1/4 teaspoon ground black pepper shopping list
- 2 cups water shopping list
- 8 ounces firm flesh white fish (red snapper, cod, haddock, sole), cut in 1 inch cubes shopping list
- 8 mussels, scrubbed and debearded shopping list
- 8 clams, scrubbed shopping list
- 8 large or jumbo shrimp shopping list
- 4 lemon wedges shopping list
- flat leaf parsley, minced shopping list
How to make it
- In large skillet, saute fennel, onion and garlic in a little olive oil until onion is softened.
- Add one bottle beer, tomato puree, clam juice, bay leaf, salt and pepper. Mix well.
- Transfer to slow cooker. Cover and cook on LOW setting for 6 to 8 hours.
- Prior to serving, pour remaining bottle of beer in a saucepan with a steamer basket. Add water. Bring to a boil.
- Place fish and shellfish in steamer basket. Cover and steam 6 to 8 minutes or until clams and mussels open, shrimp are pink and fish flakes easily. Discard any mussels or clams that do not open.
- Remove bay leaf from broth. Ladle broth into wide shallow soup bowls.
- Divide seafood between soup bowls.
- Squeeze lemon juice over seafood.
- Sprinkle with fresh parsley.
People Who Like This Dish 4
- cheryilyn Salem, OR
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- cher3231 Denham Springs, LA
- upstatevoyager Scotia, NY
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