Instant Pot Bouillabaisse (French Fish Stew)
ID: 6dc61ac1...
A simplified, delicious French fish stew (Bouillabaisse) adapted for the Instant Pot. It features a rich, aromatic tomato and saffron broth packed with fresh cod, scallops, prawns, and crab meat, served alongside crusty baguette.
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🍳 Cooking Flow
Sauté the sliced onion, fennel, leeks, and garlic in the Instant Pot for 10 minutes. → Add tomatoes, saffron, orange zest, bay leaf, broth, and seasonings, then pressure cook on High for 10 minutes. → Perform a quick release, turn on Sauté mode, break up the tomatoes, and simmer the cod for 2 minutes. → Add the scallops and prawns, simmer for 4 minutes, then gently fold in the crab meat to heat through. → Garnish with chopped parsley and serve with warm baguette slices.
Cooking Steps
Brief Cooking Order
Sauté the sliced onion, fennel, leeks, and garlic in the Instant Pot for 10 minutes. → Add tomatoes, saffron, orange zest, bay leaf, broth, and seasonings, then pressure cook on High for 10 minutes. → Perform a quick release, turn on Sauté mode, break up the tomatoes, and simmer the cod for 2 minutes. → Add the scallops and prawns, simmer for 4 minutes, then gently fold in the crab meat to heat through. → Garnish with chopped parsley and serve with warm baguette slices.
Introduction
A simplified, delicious French fish stew (Bouillabaisse) adapted for the Instant Pot. It features a rich, aromatic tomato and saffron broth packed with fresh cod, scallops, prawns, and crab meat, served alongside crusty baguette.
Step 1
Turn on the Instant Pot and select the Sauté mode.
Step 2
Prep the vegetables by thinly slicing the onion, fennel (excluding the core), and the white/light green parts of the leek.
Step 3
Add olive oil to the hot inner pot, then stir in the sliced onion, fennel, and leeks.
Step 4
Add crushed garlic cloves and sauté the vegetable mixture for about 10 minutes until they start to brown.
Step 5
Stir in the saffron threads, orange zest, canned whole tomatoes, bay leaf, vegetable broth, salt, and pepper.
Ingredients List
Important Notes
Be thorough when washing the leek; slice it in half lengthwise first, as dirt and sand often hide between the layers.
Only use the white and light green parts of the leek for the best flavor and texture.
Add seafood in stages based on cooking time so that delicate seafood like scallops and prawns do not overcook.
If using fresh mussels or clams, add them at the same time as the scallops and prawns.
To revive stale/hard baguette, run it under tap water, wrap in foil, bake for 10 minutes, and then unwrap to crisp up.
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