Pressure Cooker Seafood Bouillabaisse

Image of Caitlin Greene
Rated 5.0 based on 3 customer reviews
Pressure Cooker Seafood Bouillabaisse
Pressure Cooker Seafood Bouillabaisse


For best results, we recommend using:


Mealthy Tip

Use any other meaty fish in place of the swordfish, such as salmon or halibut. Use any other white fish in place of the cod, such as haddock. Serve with a slice of whole grain bread for dipping if you wish.

For more great Seafood recipes, check out:

Spicy Soft Tofu Stew with Seafood

Spanish Seafood Paella

Jerk Scallops with Spaghetti Squash

Nutrition Facts

Per Serving: 543 calories; 17g fat; 21.3g carbohydrates; 72g protein; 332mg cholesterol; 1589mg sodium.

Full nutrition

Nutrition Facts

Serving Per Container 4

Amount Per Serving
Calories 543 Calories from Fat154
% Daily Value*
Total Fat 17g 26%
Saturated Fat3g 17%
Trans Fat0.0g
Polyunsaturated Fat3.7g
Monounsaturated Fat8.3g
Cholesterol 332mg 111%
Sodium 1589mg 66%
Total Carbohydrate 21.3g 7%
Dietary Fiber2g 9%
Protein 72g
Vitamin A20% Vitamin C33%
Calcium14% Iron25%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4


5.0out of 5 Stars

(3 Reviews)

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What others are saying

Image of Alli Shircliff

Alli Shircliff says:

The pressure cooker is definitely key to making this recipe... it cuts the time down so much that this can be a quick weeknight meal!

Image of Laura Cunningham Burch

Laura Cunningham Burch says:

Love,Love,Love this recipe. Feel like a gourmet chef and it was so easy.

Image of Manny Cruz

Manny Cruz says:

I felt like a cooking show contestant making this recipe, because wow it turned out so good! A winning dish for sure! I don't have the opportunity to cook with saffron often, so any chance I get to use this ingredient I'm all over it!