Bouillabaisse (slow cooker)

SmartPoints® value per serving
Total Time
4 hr 50 min
30 min
4 hr 20 min
Try this famous Provençal fish stew brimming with shrimp, red snapper, fennel, and leek for a special dinner for two.


Uncooked fennel bulb(s)

½ item(s), small size, thinly sliced

Uncooked leek(s)

1 small, thinly sliced (white and light green parts only)

Uncooked shallot(s)

1 small, halved and thinly sliced

Garlic clove(s)

2 medium clove(s), (1finely chopped and 1 crushed through a press)

Canned tomato paste

1 tsp

White wine

3 Tbsp, dry

Canned diced tomatoes

½ cup(s), with juice

Orange zest

1 strip(s), removed with vegetable peeler

Fresh thyme

1 sprig(s)


1 pinch, pinch, threads

Home-prepared fish stock

1¾ cup(s), or clam broth

Black pepper

tsp, plus pinch

Uncooked snapper fillet(s)

8 oz, or cod, cut into 1 1/2-inch chunks

Uncooked shrimp

¼ pound(s), large size, peeled and deveined

Extra virgin olive oil

1 tsp

Whole wheat bread

2 oz, 2-ounce piece, baguette, cut into 1/2-inch slices

Sea salt

1 pinch, such as Maldon's


  1. Spray large skillet with olive oil nonstick spray and set over medium heat. Add fennel, leek, and shallot and cook, stirring, until vegetables are softened, about 6 minutes. Stir in chopped garlic and tomato paste; cook, stirring, 1 minute. Pour in wine and cook until almost evaporated, about 2 minutes. Stir in tomatoes with juice, orange zest strips, thyme, saffron, and stock; bring to boil.
  2. Pour vegetable-stock mixture into 2-quart slow cooker. Wipe skillet clean and set aside. Cover slow cooker and cook 4 hours on Low. Stir in 1/8 teaspoon pepper.
  3. Add fish and shrimp to slow cooker. Cover and cook until fish and shrimp are just opaque in center, about 15 minutes on HIgh.
  4. Stir together oil and crushed garlic in cup. Brush on both sides of slices of bread. Spray cleaned skillet with olive oil nonstick spray and set over medium-high heat. Add bread and cook, turning, until golden, about 2 minutes per side. Remove skillet from heat. Ladle bouillabaisse evenly into 2 large bowls and top with toasts; sprinkle with salt and pinch pepper.
  5. Per serving: 1 1/2 cups bouillabaisse and 2 slices toast