Bouillabaisse is a classic Southern French seafood stew. It is traditionally made with an assortment of fish and shellfish in a broth scented with saffron threads. This slow-cooker version delivers all the flavor of the traditional versions, and it’s incredibly easy to make.
A meaty white fish such as cod or haddock works really well in this stew. You can substitute scallop, clams, mussels, clams or crab for the shrimp if you perfer. For a classic presentation, serve toasted slices of French bread alongside, and dollop garlic aioli into each bowl just before serving.
Slow cooker seafood bouillabaisse
6
10 minutes
5 or 8 hours
5 hours 10 minutes or 8 hours 10 minutes
1 medium fennel bulb, cored and chopped
4 carrots, cut into 2-inch lengths
1 pound small red-skinned potatoes, quartered
2 celery ribs, cut into 2-inch lengths
1 large onion, diced
4 cups vegetable broth
1 (14.5-ounce) can diced tomatoes, with juice
4 garlic cloves, minced
1/2 teaspoon kosher salt
zest of 1 lemon
1/4 teaspoon cayenne pepper
1 pound white fish fillets (such as cod or haddock)
3/4 pound peeled and deveined tail-on shrimp
1/4 teaspoon saffron threads
In the slow cooker, combine the fennel, carrots, potatoes, celery, onion, garlic, salt, lemon zest, cayenne pepper and vegetable broth, and stir.
Add the tomatoes with their juice, and stir again.
Cover and cook on high for 3 hours or on low for 6 hours.
Add the fish, shrimp and saffron to the slow cooker, and gently stir.
Cover again and cook on high for 2 hours until the shrimp is opaque and the fish is cooked through and flakes easily with a fork.
Serve immediately.