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Slow Cooked Bouillabaisse

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Ingredients
  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)
  Bay leaves 2
  Beef bouillon 2 Cup (32 tbs)
  Chopped parsley 1⁄4 Cup (4 tbs)
  Dried thyme leaves 1⁄2 Teaspoon, crushed
  Salt 1 Tablespoon
  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
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Main Dish
Method: 
Slow Cooked
Ingredient: 
Fish
Preparation Time: 
30 Minutes
Servings: 
6

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