Slow Cooked Bouillabaisse
|Carrot||1 , chopped|
|Onion||1 , chopped|
|Garlic||1 Clove (5 gm), minced|
|Canned tomatoes||1 Pound, cut up (1 Can)|
|Water||3 Cup (48 tbs)|
|Beef bouillon||2 Cup (32 tbs)|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Dried thyme leaves||1⁄2 Teaspoon, crushed|
|Lemon juice||1 Teaspoon|
|Powdered saffron||1⁄16 Teaspoon|
|Large shrimp||1 Pound, uncooked, shelled|
|Fish fillets||1 Pound, thawed and cut into 2 inch chunks (Fresh / Frozen, Thawed)|
|Lobster tails||2 , cut into 2 inch chunks|
In large slow-cooking pot, combine carrot, onion, garlic, tomatoes, water, bay leaves, bouillon, parsley, thyme, salt, lemon juice, and saffron.
Cover and cook on low for 6 to 8 hours.
Strain; return broth to pot.
Turn control to high.
Add shrimp, fish fillets, and lobster.
Cover pot and cook on high for 20 to 30 minutes or until seafood is done.
Serve in large bowls with French bread.
Makes 6 to 7 servings.