RCI-SF.005.0006.001
Bouillabaisse
Bouillabaisse Contributed by PressureCookerRecipes Y-Group
Prep20 min
Cook0 min
Total20 min
Servings4
Difficultyadvanced
Ingredients
Method
1
Heat olive oil in a large, heavy-bottomed pot over medium heat. Add chopped onions and sauté for 3-4 minutes until softened and translucent.
2
Mince the garlic cloves and add to the pot along with the chopped parsley. Stir constantly for 1 minute until fragrant.
3
Add the drained and chopped tomatoes to the pot and stir well to combine with the aromatics. Cook for 2 minutes.
4
Pour in the water and bring to a boil. Add the bay leaf, thyme, and crushed saffron if using. Season with salt and pepper to taste.
5 minutes
5
Reduce heat to a gentle simmer and cook the broth uncovered for 10 minutes to allow the flavors to meld and develop.
6
Add the hearty fish fillets and lobster tail chunks to the simmering broth. These are the longest-cooking proteins and need the most time.
5 minutes
7
Add the scallops and shrimp to the pot and stir gently. Continue simmering for 3-4 minutes.
8
Add the clams in their shells to the pot, nestling them into the broth. Continue simmering until the clams open, about 4-5 minutes, and discard any that do not open.
5 minutes
9
Taste the bouillabaisse and adjust seasoning with additional salt, pepper, or saffron as needed. Ladle into shallow bowls, ensuring each serving contains a variety of seafood and broth.