Easy Bouillabaisse in a Slow-Cooker

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Preparation

Chop the onion.

Mince garlic.

Finely slice the fennel.

Cut carrot into sticks.

Halve potatoes.

Peel the shrimp.

Season fish with salt and Pepper.

Zest the orange and lemon.

Dissolve broth cube(s) in boiling water (2 cups per cube).

Retain amount of broth indicated in recipe ingredient list and discard or keep the rest for another occasion.

In a medium pan over medium heat, sweat the onion in olive oil for 3 minutes. .

Add fennel slices and cook for 5 minutes more.

Add garlic and cook for 1 minute more. Salt and pepper.

Place all contents of the pan in the slow cooker. Save the pan for later use.

Add broth, tomatoes, carrots, potatoes, saffron, 1/2 lemon and orange zest, and salt and pepper to taste, and set slow cooker on high for 4 hours.

Add fish and cook for 1 additional hour.

Optional: Cook on the stove top for 35-45 minutes. Add fish and cook for 15-20 more.

10 minutes before the end of the cooking time, in the same pan used before, over medium heat, add remaining olive oil.

Add remaining zest of lemon and orange to shrimp along with salt and pepper and cook shrimp for 5 minutes, or until pink. Remove from heat.

Serve bouillabaisse topped with shrimp and garnish with fresh parsley.

Accompany it with buttered toasted baguette slices if desired or croutons.

Source: Missfresh.com