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Slow Cooked Bouillabaisse

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  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

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: 
Main Dish
Slow Cooked
Preparation Time: 
30 Minutes

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Average: 4.3 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 457 Calories from Fat 31

% Daily Value*

Total Fat 14 g21.5%

Saturated Fat 2.2 g10.8%

Trans Fat 0 g

Cholesterol 164.9 mg55%

Sodium 1692.2 mg70.5%

Total Carbohydrates 22 g7.3%

Dietary Fiber 4.2 g16.7%

Sugars 10.8 g

Protein 37 g74.4%

Vitamin A 50.1% Vitamin C 22.4%

Calcium 15.6% Iron 28%

*Based on a 2000 Calorie diet

Slow Cooked Bouillabaisse Recipe