|Carrot||1 , peeled, chopped|
|Garlic||1 Clove (5 gm), minced|
|Onion||1 , chopped|
|Canned tomatoes||1 Pound, cut up (1 Can)|
|Water||3 Cup (48 tbs)|
|Beef broth||2 Cup (32 tbs)|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Dried thyme||1⁄2 Teaspoon, crushed|
|Lemon juice||1 Teaspoon|
|Powdered saffron/1 teaspoon turmeric||1 Pinch|
|Large shrimp||1⁄4 Pound (Uncooked)|
|Fish fillets||1⁄2 Pound, thawed and cut into 2-inch chunks (Fresh R Frozen)|
|Lobster tail||1 , cut into 2 inch chunks (Uncooked)|
1) In a 4-quart or a larger slow cooker, add the carrot, onion, garlic, tomatoes, water, bay leaves, broth, parsley, thyme, salt, lemon juice, and saffron or turmeric. ; cook covered on LOW for about 6-8 hrs.
2) Strain the mixture, return the broth to the slow cooker, add the shrimp, fish fillets, and lobster ; cook covered on HIGH for about 20-30 min or until the seafood is well cooked.
3) Spoon into large bowls and serve immediately with the French bread.