Bouillabaisse is a classic Southern French seafood stew. It is traditionally made with an assortment of fish and shellfish in a broth scented with saffron threads. This slow-cooker version delivers all the flavor of the traditional versions, and it’s incredibly easy to make.
A meaty white fish such as cod or haddock works really well in this stew. You can substitute scallop, clams, mussels, clams or crab for the shrimp if you perfer. For a classic presentation, serve toasted slices of French bread alongside, and dollop garlic aioli into each bowl just before serving.