Slow Cooker Seafood Bouillabaisse
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list.
Equipment
- Slow Cooker
- Steamer Basket
Ingredients
- 1/2 bulb fennel, chopped
- 1 medium onion, chopped
- 2 cloves garlic, smashed and minced
- 2 bottles beer, divided, (12 oz / 330 ml each)
- 1 can tomato puree, (28 oz / 794 g)
- 1 bottle clam juice, (8 oz / 240 ml)
- 1 bay leaf
- salt and pepper, as desired, to taste
- 2 cups water
- 250 grams red snapper, deboned, cut into 1 inch pieces, (½ lb)
- 8 mussels, scrubbed, debearded
- 8 cherrystone clams, scrubbed
- 8 large raw shrimp, unpeeled and tails on
- 4 lemon wedges
- fresh parsley sprigs, for garnish, as desired
Instructions
- Heat a large non stick pan on medium heat, when hot, add the fennel, onion, and garlic. Stir often, and cook 4-6 minutes or until the onion is soft. Place mixture into your slow cooker.
- To the slow cooker, add 1 bottle of beer, tomato puree, clam juice, bay leaf, salt and pepper as desired. Cover and set to Low setting for 6-8 hours or High setting 3 to 4 hours.
- During the last 30 minutes of cooking, place the last bottle of beer and water in a large saucepan, place a steamer basket in the saucepan but keep the basket about the liquid level. Bring to a boil.
- To the steamer basket, add the fish, mussels, clams, and shrimp. Cover and steam for 4 to 8 minutes. Discard any mussels or clams that did not open.
- Remove the bay leaf from the broth and ladle into serving bowls, place fish, mussels, clams, and shrimp in each bowl. Squeeze lemon juice over the top.
- Garnish with parsley, serve, and enjoy.
Notes
Low cost per serving.
Leave a Reply