I love seafood and we never have enough of it as far as I’m concerned. I have been wanting to make something like a bouillabaisse for a long time now in the crock-pot but was a little nervous to try. I finally went for it adapting a recipe I found in the little cookbook that came with my mother’s old (err ancient?) Rival Crock-Pot. You can easily use other types of fish if you have them on hand. Traditional bouillabaisse from what I’ve read is very different than this recipe including such fish as monkfish and octopus, but as often happens the recipe was transformed many a time until it morphed into something more similar to the version I am sharing with you today. We served this with some crusty bread and salad.
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