Pressure Cooker Seafood Bouillabaisse

Name: Pressure Cooker Seafood Bouillabaisse
Total time: 27 min
Yield: 6 serving(s)
Ingredients: 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

Caitlin Greene Website

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This quick version of a French classic is filled with flavor and makes an easy healthy meal; perfect for a weeknight or to impress a crowd. The saffron is key for the rich flavor of this bouillabaisse. Inspired by a family childhood dish, it is definitely a recipe to repeat. Serve with a squeeze of lemon, some parsley, and fresh tomatoes.

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Directions

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

Tagged:

Weeknight Cod Quick And Easy Casual Party Tomatoes Shrimp French Fish Pressure Cooker Gluten-free Dairy-free Soups And Stews Multipot

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5.0out of 5 Stars

(2 Reviews)

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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!

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!