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!
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
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.
irishlad54
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reviews & comments
November 2, 2014
Fantastic and super easy. Mix up the seafood to what you like.