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Bouillabaisse

1 lg Onion; chopped
3 Stalks celery & leaves; chop
2 Cloves garlic; minced
1/2 c Olive oil
2 c Clam juice
1/4 c Parsley; chopped
3 lg Tomatoes; diced
2 ts Salt
1/2 ts Thyme
1 tb Paprika
1/2 c Dry white wine
1 pn Saffron
1 ds Hot pepper sauce
3 lb Mixed fish (halibut, etc. )
1 lb Lobster/tails (optional)
1 lb Crabmeat (optional)
1 lb Shrimp; shelled, deveined
2 Dozen clams, mussels or scallops


Put all ingredients, except seafood, in slow cooker. Cover and cook on High for 2 to 4 hours. Add seafood. Cover and cook on High for 1 to 3 hours. Serve in heated large bowls garnished with fresh parsley with crusty bread on the side.

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