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

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  • upstatevoyager 10 years ago
    I think my fingers worked faster than my brain on that one.....thanks for pointing it out....correction made!
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  • eeks 10 years ago
    Your first direction is to saute a fellen...any particular kind of felon?? ha ha...kidding...looks tasty, even with the felon!!
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