- 1 cup white wine
- 1/2 tsp saffron
- juice and zest of half an orange
- 4 cups fish stock
- 1 onion minced
- 1 small fennel bulb minced
- 3 cloves garlic minced
- 1 leek minced
- 2 tbl of basil and parsley
- 1 15oz canned whole or diced tomatoes
- 1 bay leaf
- 1 diced dry chili such as chile de arbol
- 12 oz of shrimp (it's about 20-25 small shrimp)
- 1/2 lemon, juiced
- 24 oz of a fish fillets in total, 12 of one and 12 of another
i found this great book while i was away on vacation, art of the slow cooker by andrew schloss. yes, i am addicted to my crock pot, can you tell? i am just really having fun (mixed with fear) exploring new recipes and cooking things in a new way.
this book is really a good read, especially if you love cooking and love your crock pot. my biggest issue is i hate following recipes. why do i even pick up recipe books? because i love the ideas they give me. i love to look at pictures of food and i love to read about food. what goes into a meal and how each flavor plays off another.
so i blogged yesterday about my first fish stock, great starter might i add, and then we made bouillabaisse. in all honesty the thought of making bouillabaisse scared the living daylights out of me originally. i need to know what exactly things will taste like and i need to taste them now, probably the worst part about cooking in a crock pot for me. this was actually one of the easiest recipes and the least scary dish i ever cooked. i hope you enjoy the recipe and make it one day.
{crock pot} bouillabaisse
just a little note: i chose just to use shrimp and cod. you can use any white fish or even salmon. clams and mussels would also be a great addition. because it was only e and i eating this, i only used 10 shrimp and one smallish piece of cod, i froze the rest of the broth for a quick dinner (i can just throw more fish in). also, stock related, a good subsitute for fish stock is equal parts veg broth to clam juice (which you can find at your local grocery).
- take out two bowls, one microwavable.
- in the first bowl, crumble the saffron into the white wine then stir in orange juice, set aside.
- in the second, add 4 cups of stock, microwave to heat up (you can also heat up in a pot). add the stock to the crock pot with the orange zest, bay leaf and chile.
- in a large skillet with a tbl spoon or more of olive oil, add your onion, fennel, garlic, and leek. cook for about 5 minutes till translucent. add basil and parsley cook for a minute till just wilted, add tomatoes and wine mixture. bring to a boil and transfer to the crock pot.
- cook 4-6 hours on low.
- about 30 minutes before serving, turn your temp up to high. add your fish to a big mixing bowl and sprinkle with half a lemon, mix around and add to crock pot. do not mix, lay out on top. cover and walk away. in about 30 minutes all the fish will be cooked.
- i ladled out the fish into a bowl and then covered with a touch of broth. since i made half the amount of fish, i spooned all the broth into some tupperware and added it to my collection of freezer leftovers to be eaten soon:-) serve with bread, or even pasta (i had both).
