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Seafood Bouillabaisse

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Cook Time 1 hour 20 minutes
Total Time 1 hour 20 minutes
Servings 6
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.

Nutrition

Calories: 200kcalCarbohydrates: 5gProtein: 30gFat: 10g
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