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    Under Ontario law, you must be 19 years of age or over to purchase alcohol products. In submitting your order, you are representing yourself as being of legal drinking age in Ontario. In accordance with AGCO regulations, valid government photo ID will be requested upon pickup. If you are unable to verify your age by presenting valid identification at the time of pickup, all alcohol ordered will be removed from your order. Alcoholic products are available for pickup between 7am and 11pm.
    Easy Bouillabaisse in a Slow-Cooker https://www.metro.ca/userfiles/image/recipes/bouillabaisse-facile-a-la-mijoteuse-10804.jpg PT15M PT5H20M PT5H35M
    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
    2
    3 8 5 2
    375 mL vegetable broth 1/2 fennel bulb 1 carrots 1/2 lemon 150 g shrimps 2 garlic cloves 2 Tbsp. (30 mL) olive oil 1 cod loin 1 yellow onion 1/2 orange 4 g parsley 200 g baby potatoes 1 tsp. (5 mL) American saffron 398 mL crushed tomatoes
    Easy Bouillabaisse in a Slow-Cooker

    Easy Bouillabaisse in a Slow-Cooker

    Rate this recipe
    8 Votes
    2
    servings
    0:15
    Preparation
    5:20
    COOKING
    5:35
    TOTAL TIME
    Imprimer ma sélection

    Ingredients

    Imprimer ma sélection
    • 375 mL
      vegetable broth
    • 1/2
      fennel bulb
    • 1
      carrots
    • 1/2
      lemon
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    • 150 g
      shrimps
    • 2
      garlic cloves
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    • 2 Tbsp.
      (30 mL)
      olive oil
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      750 ml, 1 L SELECTED VARIETIES

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      BERTOLLI OLIVE OIL

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      750 ml, 1 L SELECTED VARIETIES

    • 1
      cod loin
    • 1
      yellow onion
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    • 1/2
      orange
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      PRODUCT OF SOUTH AFRICA

    • 4 g
      parsley
    • 200 g
      baby potatoes
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      GREEN BEANS 340 g OR RED OR YELLOW-FLESH POTATOES 5 lb

      GREEN BEANS 340 g OR RED OR YELLOW-FLESH POTATOES 5 lb

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      PRODUCT OF U.S.A. or PRODUCT OF CANADA, CANADA No. 1 GRADE

      GREEN BEANS 340 g OR RED OR YELLOW-FLESH POTATOES 5 lb

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      PRODUCT OF U.S.A. or PRODUCT OF CANADA, CANADA No. 1 GRADE

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      PRODUCT OF U.S.A. or PRODUCT OF CANADA, CANADA No. 1 GRADE

    • 1 tsp.
      (5 mL)
      American saffron
    • 398 mL
      crushed tomatoes
    Imprimer ma sélection

    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

    Legal Notice

    Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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