Bouillabaisse

This is an amazing one-pot meal of assorted fish and shellfish that’s free of tomatoes but full of flavor. Serve with brown rice, saffron-infused Arborio rice (to make a paella of sorts), or with a hunk of fresh bread.

Makes 6 servings.

1 large white onion, chopped

3 cloves garlic, minced

2 large stalks celery, fronds removed, finely chopped

1 red pepper, seeded and chopped

8 oz clam juice

¹/₂ cup water

2 tablespoons extra virgin olive oil

1 tablespoon lemon zest

1 tablespoon fresh basil, chopped

1 tablespoon fresh parsley, chopped

¹/₂ teaspoon onion powder

1 teaspoon fresh oregano

1 teaspoon fresh thyme

1 bay leaf

¹/₄ teaspoon sugar

1 lb. firm white fish, cut into 1-inch pieces

³/₄ lb shelled, cleaned shrimp, tails removed

¹/₂ lb squid, cleaned and sliced

6.5-oz can chopped clams and the juice

6-oz can crabmeat (or 8 oz cleaned, fresh crabmeat)

Salt to taste

¹/₄ cup fresh parsley, chopped

Non-stick cooking spray

1. Spray the inside of the slow cooker with non-stick cooking spray. In a large bowl, combine onions, garlic, celery, red pepper, clam juice, water, olive oil, zest, spices, bay leaf, and sugar. Mix well. Put into slow cooker. Cover and cook on Low for 4 to 5 hours or on High for 2 to 3 hours until base is hot and flavors are combined.

2. If cooking on High, reduce heat to Low. Stir in fish, shrimp, squid, clams, and crab and cook for an additional 45 minutes to 1 hour or until fish is done. Remove bay leaf before serving. Stir in or garnish with parsley.

This classic French fish “boil” is said to have originated in the seaside town of Marseilles in the south of France. The word itself has a fanciful attribution—bouille-abbesse, or the abbess’ boil—in reference to a particular Abbesse in a convent there; and the more practical bouillon abaissé, meaning, “to reduce by evaporation.”