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Bouillabaisse French Fish Stew

chef.david.galeano's picture
Ingredients
  Olive oil/Oil of your preference 1⁄2 Cup (8 tbs)
  Salt 2 Teaspoon
  Paprika 1 Tablespoon
  Dried basil 1 Pinch
  Garlic 1 Tablespoon, peeled, chopped
  Onion 1⁄2 Cup (8 tbs), peeled, chopped
  Celery 1⁄2 Cup (8 tbs), chopped
  Canned tomatoes 1 Pound (1 Can)
  Tomato sauce 8 Ounce (1 Can)
  Water 2 Cup (32 tbs)
  Dry white wine/Dry sherry 1⁄2 Cup (8 tbs)
  Dry sherry/Dry white wine 1⁄2 Cup (8 tbs)
  Medium shrimp 1 1⁄2 Pound (Leave Shell On)
  Sea bass steaks/Halibut steaks 3 , cut into 1 inch pieces
  Halibut steaks/Sea bass steaks 3 , cut in 1-inch pieces
  Crabmeat 1 Pound
  Lobster tails 4 Medium, leave shell on
  Scallops/Clams 1 Pound, leave shell on
  Clams/Scallops 1 Pound (Leave Shell On)
Directions

MAKING
1) In a slow cooker, place all the ingredients, except the seafood.
2) Cover and cook on HIGH for 2 to 4 hours.
3) Then add the entire seafood.
4) Cover and cook on HIGH for 3 to 4 hours.

SERVING
5) Serve immediately on individual serving plates or bowls.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Side Dish
Method: 
Slow Cooked
Ingredient: 
Fish
Interest: 
Gourmet, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
480 Minutes
Ready In: 
490 Minutes
Servings: 
4

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4.15
Average: 4.2 (19 votes)