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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
4 1 4 4
375 mL vegetable broth 1/2 fennel bulb 1 carrot 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
1 Vote
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
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  • 1
    carrot
  • 1/2
    lemon
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    BLOOD ORANGES

    BLOOD ORANGES

    $3.99 ea.

    2 lb PRODUCT OF U.S.A. MEYER LEMONS 454 g PRODUCT OF U.S.A.


  • 150 g
    shrimps
  • 2
    garlic cloves
  • 2 Tbsp.
    (30 mL)
    olive oil
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    1 L SELECTED VARIETIES


  • 1
    cod loin
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    FROZEN, 400 g, SELECTED VARIETIES


    CHELSEA BONED SALTED COD

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    454 g


  • 1
    yellow onion
  • 1/2
    orange
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    2 lb PRODUCT OF U.S.A. MEYER LEMONS 454 g PRODUCT OF U.S.A.


  • 4 g
    parsley
  • 200 g
    baby potatoes
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  • 1 tsp.
    (5 mL)
    American saffron
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  • 398 mL
    crushed tomatoes
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    796 ml SELECTED VARIETIES OR 1.89 EA.


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

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