Ingredients

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.

Reviews & Comments 2

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
  • upstatevoyager 16 years ago
    I think my fingers worked faster than my brain on that one.....thanks for pointing it out....correction made!
    Was this review helpful? Yes Flag
  • eeks 16 years ago
    Your first direction is to saute a fellen...any particular kind of felon?? ha ha...kidding...looks tasty, even with the felon!!
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes