Bouillabaisse
Ragoût de poisson français à base de tomates cuit au vin blanc
Bouillabaisse
Category
Soup
Servings
3 servings
Prep Time
15 minutes
Cook Time
70 minutes
Ingredients
-
5 pieces Scallops
-
3-4 oz. Shrimp
-
0.2 lbs White fish (fillet)
-
0.5 lbs Mussels
-
1 Onion
-
1 stalk Celery
-
1 clove Garlic
-
1 tsp Olive oil
-
1 tsp Dried parsley
- 1 Canned diced tomato (15 oz.)
- 0.5 cup White wine
- 2 tsp Consommé seasoning
- A little of Salt and pepper
- 1 Bay leaf
To get started, you'll need:
Directions
From the main menu, select ‘Manual Cook’ and then choose ‘Sear/Satue’. Set the heat level to level 3.
Heat the olive oil then add the diced onion and celery and cook until they are softened, about 5 minutes.
Add the minced garlic and cook for an additional minute.
Add the scallops, shrimp, and white fish to the pressure cooker and cook for 2 minutes.
Add the mussels, canned tomato, white wine, consommé seasoning, salt, pepper, and bay leaf to the pressure cooker.
From the main menu, select 'Auto Cook' and select 'Bouillabaisse' from the recipe presets. Press 'Ok' to start.
Securely attach lid and set the pressure release valve to 'SEAL' Press 'Ok' to start.
Once cook time has finished, ensure that the float valve has fully descended, then turn the pressure release valve to 'VENT'. Confirm that all steam has released from the valve before opening the lid.
Carefully open the pressure cooker and remove the bay leaf. Stir in the dried parsley.
Serve the bouillabaisse hot in bowls with some of the broth. Enjoy!
Recipe Note
Pressure Cooking