Pressure Cooker Seafood Bouillabaisse
- 3 tablespoons olive oil
- 1 onion, chopped into ½-inch pieces
- 1 fennel bulb, chopped ½-inch pieces
- 2 garlic cloves, minced
- 2 tomatoes, cut into ½-inch pieces
- 2 Yukon gold potatoes, chopped into 1-inch pieces
- 2 pinches saffron
- 2 bay leaves
- ½ teaspoon salt
- ½ teaspoon freshly ground pepper
- ½ pound swordfish, cut into 1-inch chunks
- 6 cups seafood stock
- ¾ pound cod fillet
- 1 pound medium shrimp - thawed, peeled, and tail on
For best results, we recommend using:
- Heat olive oil in pressure cooker set to Sauté on Normal. Add onion, fennel, and garlic and sauté until soft, about 3 minutes.
- Add tomatoes, potatoes, saffron, bay leaves, salt, and pepper to onion mixture and stir using a wooden spoon.
- Add swordfish and stock to tomato mixture and press Cancel.
- Lock pressure cooker lid in place and set steam vent to Sealing. Select Pressure Cook (Manual) and cook for 5 minutes on High Pressure.
- Set steam vent handle to Venting to quick-release pressure and remove lid. Press Cancel.
- Turn pressure cooker to Sauté mode on Normal and add cod, carefully stirring for about 1 minute, allowing the cod to break into large chunks.
- Stir shrimp into tomato-cod mixture until shrimp is cooked through, 1 to 2 minutes. Press Cancel. Remove bay leaves. Cool bouillabaisse for 2 minutes.
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.
What others are saying
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!