Delicious recipes for red velvet cakes, cupcakes, and cheesecakes.
Slow Cooker Bouillabaisse
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This bouillabaisse is made with an assortment of seafood in a broth of clam juice, white wine, and tomatoes. A complicated dish demystified with a crockpot!
serves/makes:
ready in:
2-5 hrs
2-5 hrs
1 review
ingredients
1 large onion, chopped
3 stalks celery & leaves, chop
2 cloves garlic, minced
1/2 cup olive oil
2 cups clam juice
1/4 cup parsley, chopped
3 large tomatoes, diced
2 teaspoons salt
1/2 teaspoon thyme
1 tablespoon paprika
1/2 cup dry white wine
1 pinch saffron
1 dash hot pepper sauce
3 pounds mixed fish (halibut, etc.)
1 pound lobster tails (optional)
1 pound crabmeat (optional)
1 pound shrimp, shelled, deveined
24 clams, mussels or scallops
directions
Put all ingredients, except seafood, in crockpot.
Cover and cook on High for 2 to 4 hours.
Add seafood. Cover and cook on High for 1 to 3 hours.
Serve in heated large bowls garnished with fresh parsley with crusty bread on the side.
added by
irishlad54
crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
November 2, 2014
Fantastic and super easy. Mix up the seafood to what you like.