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–+ servings

Slow Cooker Seafood Bouillabaisse

Adapted from a recipe card in "Cooking with Beer".
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.
Print Recipe
Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes
Course Main Dish, Soup
Cuisine American
Servings 4 servings

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.