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Slow Cooker Recipes > Soup Recipes

Slow Cooker Recipe

Bouillabaisse

Bouillabaisse

Print Recipe
Preparation time:
Slow Cooker Size 3.5L+
Serves: 6
Cooking time:

This mouthwatering soup is best if served with crusty bread. A great way to start the day!

Ingredients

  • 8 oz (225g) salmon fillet
  • 150 ml (5 fl oz) white wine or pernod
  • 8 oz (225g) firm white fish fillets (monkfish)
  • 12 raw prawns (shrimp)
  • 2 tomatoes
  • 1 celery stalk, chopped
  • 1 leek chopped (white part only)
  • 1 carrot chopped
  • 1 cup fish stock
  • 1 fennel bulb chopped
  • 2 garlic cloves crushed
  • pinch saffron threads
  • 1 tablespoon tomato paste (concentrated puree)
  • 12 mussels
  • chopped Italian parsley to serve
  • grated zest of 1 orange

Steps:

  • In a heatproof bowl, place the tomatoes and cover with boiling water. Leave for 30 seconds then transfer into a bowl with cold water.
  • Drain and peel.
  • Cut the tomatoes into half and chop the flesh.
  • Place the tomatoes in the slow cooker.
  • Add the leek, carrot, celery, garlic, fennel, saffron, tomato paste, wine and zest of 1 orange.
  • Cook for 3 hours on High.
  • Cut the whitefish into 2 cm ( inch) pieces. Remove the bones.
  • Shrub the mussels and remove the hairy beards. Discard the open ones.
  • Peel the prawn, remove the dark vein. Refrigerate.
  • Allow the soup base to cool after 3 hours of cooking.
  • Transfer the mixture into a food processor.
  • Blend well until smooth.
  • Return to the slow cooker. Add the salmon and white fish.
  • Cook on Low for another 2 hours.
  • Add the prawns and the mussels and cook on Low for another 1 hour.
  • Pour the soup into a large serving bowl.
  • Garnish with parsley and serve.
  • Recipe End

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