Name: Seafood Bouillabaisse
Cook time: 80 min
Total time: 80 min
Ingredients: 2 lbs about 900g mixed seafood (shrimp, scallops, mussels, and firm white fish like cod or halibut), cleaned and prepared; 4 cups about 1 liter fish stock or seafood broth; 1 tbsp 15 ml sea salt, or to taste; 1 tsp 5 ml saffron threads (for those who include spices); 1/2 tsp 2.5 ml ground pepper (for those who include spices)

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Seafood Bouillabaisse

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Cook Time 1 20

Total Time 1 20

Servings

Calories 200 kcal

Ingredients

2 lbs about 900g mixed seafood (shrimp, scallops, mussels, and firm white fish like cod or halibut), cleaned and prepared
4 cups about 1 liter fish stock or seafood broth
1 tbsp 15 ml sea salt, or to taste

Optional:

1 tsp 5 ml saffron threads (for those who include spices)
1/2 tsp 2.5 ml ground pepper (for those who include spices)

Instructions

Prepare Seafood: Ensure all seafood is properly cleaned. If using mussels, scrub the shells and remove the beards. Cut the fish into large chunks.
Season Broth: In the slow cooker, combine the fish stock or seafood broth with sea salt and optional saffron threads and ground pepper. Stir to mix the seasonings into the broth.
Add Seafood to Slow Cooker: Gently add the mixed seafood to the slow cooker, making sure the pieces are submerged in the broth.
Cook: Cover and cook on low for 1-2 hours, or just until the seafood is cooked through. Be careful not to overcook, as seafood can become tough if cooked too long.
Serve: Ladle the bouillabaisse into bowls, ensuring each serving gets a variety of seafood. Serve hot.