Slow-Cooker French Bouillabaisse with Rouille

Enjoy the bold flavors of the sea without any fish in this delicious bouillabaisse. You'll still get a rich and flavorful broth thanks to the use of white wine and saffron.

Prep time: 30 | Cook time: 480 | Serves: 4

Ingredients

• Olive oil
• Onion, chopped
• Garlic, minced
• Red bell pepper, diced
• Celery, diced
• Carrots, diced
• Fennel, diced
• White wine

Instructions

1. Heat olive oil in a large skillet over medium heat and cook the onion, garlic, bell pepper, celery, carrots, and fennel until softened.
2. Add the white wine and cook until reduced by half.
3. Transfer the mixture to a slow cooker and add the vegetable broth, tomatoes, saffron, thyme, bay leaves, and salt and pepper.
4. Cook on low for 6-8 hours.
5. For the rouille, whisk together the mayonnaise, olive oil, and garlic in a small bowl.
6. Serve the bouillabaisse hot with the rouille on the side.
7. Garnish with fresh parsley or basil.
8. Serve with crusty bread.