Bouillabaise

Ingredients:

• 1 each carrot -- chopped
• 1 each onion -- chopped
• 1 clove garlic -- minced
• 1 pound can tomatoes -- cut up
• 3 cups water
• 2 each bay leaves
• 2 cups beef bouillon
• 1/4 cup parsley -- chopped
• 1/2 teaspoon dried thyme -- crushed
• 1 tablespoon salt
• 1 teaspoon lemon juice
• 1/8 teaspoon powdered saffron
• 1 pound large uncooked shrimp -- shelled
• 1 pound fresh or frozen fish fillets -- cut into 2" chunks
• 2 each uncooked lobster tails -- cut into 2" chunks

Preparation:

• In large slow-cooking pot, combine carrot, onion, garlic, tomatoes, water, bay leaves, bouillon, parsley, thyme, salt, lemon juice, and saffron.
• Cover and cook on low for 6 to 8 hours.
• Strain, return broth to pot.
• Turn control to high.
• Add shrimp, fish fillets, and lobster.
• Cover pot and cook on high for 20 to 30 minutes or until seafood is done.
• Serve in large bowls with French bread.