Recipe

Slow Cooker Seafood Bouillabaisse Recipe

	Upstatevoyager / All my dishes 1 year, 9 months ago This is perfect for entertaining on a weeknight. Make the broth in the morning, steam the seafood before dinner and serve with a large salad and crusty bread (and of course wine.) Prep:480m Cook:15m Servings:4	Upstatevoya
	make ahead

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cheryilyn

Ingredients

1/2 bulb fennel, chopped

1 medium sweet onion, chopped

2 cloves garlic, minced

2 (12 ounce) bottles of beer, divided

1 (28 ounce) can tomato puree

1 cup clam juice

1 bay leaf

1/2 teaspoon salt, or to taste

1/4 teaspoon ground black pepper

2 cups water

8 ounces firm flesh white fish (red snapper, cod, haddock, sole), cut in 1 inch cubes

8 mussels, scrubbed and debearded

8 clams, scrubbed

8 large or jumbo shrimp

4 lemon wedges

flat leaf parsley, minced

Directions

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.

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Comments

eeks 1 year, 9 months ago said:
Your first direction is to saute a fellen...any particular kind of felon?? ha ha...kidding...looks tasty, even with the felon!!

upstatevoyager 1 year, 9 months ago said:
I think my fingers worked faster than my brain on that one.....thanks for pointing it out....correction made!

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