Slow Cooker Seafood Bouillabaisse Recipe

In large skillet, saute fennel, onion and garlic in a little olive oil until onion is softened.

Add one bottle beer, tomato puree, clam juice, bay leaf, salt and pepper. Mix well.

Transfer to slow cooker. Cover and cook on LOW setting for 6 to 8 hours.

Prior to serving, pour remaining bottle of beer in a saucepan with a steamer basket. Add water. Bring to a boil.

Place fish and shellfish in steamer basket. Cover and steam 6 to 8 minutes or until clams and mussels open, shrimp are pink and fish flakes easily. Discard any mussels or clams that do not open.

Remove bay leaf from broth. Ladle broth into wide shallow soup bowls.

Divide seafood between soup bowls.

Squeeze lemon juice over seafood.

Sprinkle with fresh parsley.