Tuesday, November 24, 2009

Crock Pot Bouillabaisse

I've mentioned in previous posts about my Dad being from Nova Scotia and while growing up, fish was a major staple in our home. We had a meal made with some sort of fish or other at least once a week.


  • 2 Lbs. boneless fish fillets (cut into 1" cubes)

  • 1 Lb. shelled shrimp

  • 1 & 1/2 Lb. scallops

  • 2 Cups shucked clams

  • 2 Cans diced tomatoes

  • 1 Cup white wine

  • 1 Cup chopped onion

  • 1 Cup chopped celery

  • 1/2 Cup olive oil

Place all ingredients into crock pot. Stir to blend and cover. Replace lid and cook on low about 3 hours.

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