Slow Cooked Bouillabaisse Recipe
Summary
Preparation Time30 MinDifficulty LevelEasy
Health IndexAverageServings6
Ingredients
| Carrot | 1 , chopped | |
| Onion | 1 , chopped | |
| Garlic | 1 Clove (5gm), minced | |
| Tomatoes | 1 Can (10oz) | |
| Water | 3 Cup (16 tbs) | |
| Bay leaves | 2 | |
| 2 cups beef bouillon | ||
| Parsley | 1/4 Cup (16 tbs), chopped | |
| Dried thyme leaves | 1/2 Teaspoon, crushed | |
| Salt | 1 Tablespoon | |
| Lemon juice | 1 Teaspoon | |
| Powdered saffron | 1/16 Teaspoon | |
| 1 lb. large uncooked shrimp, shelled | ||
| Fish fillets | 1 Pound, cut in to chunks | |
| 2 uncooked lobster tails, 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.
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.
Chef
