Recipe: Slow Cooker Bouillabaisse

Next Tuesday is Mardi Gras, French for "Fat Tuesday." That means Lent is right around the corner! If you take advantage of the Lenten season to explore vegan or fish-based recipes, you're in luck. I'll be devoting several blog posts to recipes that are perfect for Lent, beginning with the beloved French dish bouillabaise.

Because bouillabaise is a classic, there are many opinions and variations. Some chefs prefer a mixture of fish and seafood; others believe white wine is a necessary ingredient; still others add a touch of orange zest or bay leaf.

I've tried all of these variations, and my original, simple version is still my favorite. I add orzo, and the end result is hearty, flavorful, and slightly soupy--the ultimate Lenten comfort food!

Slow Cooker Bouillabaise

Ingredients:

1 medium onion, quartered and thinly sliced
2 teaspoons bottled minced garlic
1 (15-ounce) can diced tomatoes, undrained
1 teaspoon fennel seeds, crushed
1/2 teaspoon fresh-ground peppercorn mix
1 pound mild-flavored white fish (I prefer swai)
1/4 teaspoon saffron threads (optional)

Directions:

Combine onion, garlic, tomatoes, fennel seeds, and peppercorn mix in slow cooker. Add fish and cook on LOW 4 - 6 hours, or until fish flakes easily with a fork. Add saffron threads, if using, and mix well, breaking up fish into small pieces.

Shortly before serving, prepare orzo according to manufacturer's directions. Drain well. Add orzo to slow cooker and mix well.

Cook's Notes: If you have a mortar and pestle, or a spice grinder, that's the easiest way to crush fennel seeds. But you can put them in a plastic bag and crush them with the back of a spoon instead.