Simple Bouillabaisse Recipe (French Seafood Stew)
This simple bouillabaisse recipe brings you all the depth of a French coastal seafood stew—packed with halibut, shrimp, mussels, clams and fragrant herbs—in under an hour using your pressure cooker.
Equipment
- 1 Pressure cooker
Ingredients
Main ingredients
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 Leek thinly sliced and washed well
- 1 small Fennel sliced
- 4 cloves Garlic finely chopped
- 2 tablespoons Tomato paste
- 2 large Tomatoes chopped
- 3-4 sprigs Fresh thyme
- 1 pinch Saffron
- 1 Orange peel large piece
- 1 Bay leaf
- 4 cups Seafood stock
- 1 lb Halibut cut into 2 inch pieces
- 1 lb Clams and/or mussels cleaned
- 0.5 lb Scallops
- 0.5 lb Medium shrimp
- 0.5 teaspoon Kosher salt
- 0.25 teaspoon Ground black pepper
- Chopped parsley for garnish
Instructions
Instructions
- Heat olive oil and butter in your pressure cooker over medium heat until melted and warm.
- Add leek and fennel, cooking for about 5 minutes until softened and fragrant.
- Stir in chopped garlic and cook for 1 minute.
- Add tomato paste, tomatoes, thyme, saffron, and orange peel; cook for 5-7 minutes, stirring occasionally.
- Pour in seafood stock to cover vegetables and bring to a simmer.
- Lock the lid and pressure cook on low for 20 minutes.
- Quick release pressure, open lid and strain broth if desired.
- Add halibut and simmer gently for 3-4 minutes.
- Add clams and mussels; cook another 3-4 minutes. Then add scallops and cook 2-3 minutes, followed by shrimp for final 2-3 minutes until just cooked through.
- Remove from heat and garnish with chopped parsley before serving.
Notes
Add seafood in batches based on cook time to prevent overcooking. Scrub shellfish well. Serve with crusty bread and store leftovers in airtight containers.