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Bouillabaisse recipe for instant pot

Bouillabaisse Recipe for Instant Pot

The traditional Marseillaise bouillabaisse recipe adapted for the Instant Pot.
4.41 from 5 votes
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main dishes
Cuisine French
Servings 6
Calories 583 kcal

Equipment

Ingredients
  

For the Bouillabaisse

  • 1 to 1 ½ pounds chopped boneless fish eg. monkfish, turbot, red snapper, striped bass, grouper, cod, monkfish
  • 1 pound of shellfish eg. clams, scallops, blue crabs, lobster, large shrimp, or mussels
  • 5-6 medium sized potatoes
  • 2 large tomatoes
  • 1 leek
  • 1 large onion
  • 3 tablespoons olive oil
  • 4 cloves of crushed garlic
  • 2 pinches saffron
  • 2 bay leaves
  • 1 star anise
  • pinch of salt and pepper
  • 2 cups of fish or lobster stock

Rouille Mayonnaise sauce

  • 8 cloves of crushed garlic
  • 2 red chillies
  • 2 egg yolks
  • 25 cl of olive oil (1 cup)
  • 1 tablespoon of dijon mustard
  • pinch of saffron
  • pinch of cayenne pepper

Instructions
 

For the Bouillabaisse:

  • Cut the leek with the green top left whole and the white part finely sliced.
  • Peel and chop the potatoes into large quarters.
  • Chop tomatoes and onions into small pieces (any way you like).
  • Heat olive oil in Instant pot set to Sauté on Normal.
  • Add onion, leeks, potatoes, tomatoes, the fish stock and the rest of the spices and sauté about 10 minutes until soft, stirring occasionally.
  • While waiting, clean the fish. (Leave the shells on the shellfish.)
  • Place the fish and shell fish in the instant pot and lock the lid in place. Select Pressure Cook (Manual) and cook for 4 minutes on High Pressure.
  • Quick release as soon as the the cooking cycle finishes and stir.
  • Remove bay leaves and let bouillabaisse cool for a couple of minutes before serving.

For the Rouille:

  • While waiting for the instant pot, crush the garlic, chilli, and saffron together in a mortar with a pestle.
  • In a bowl, whisk in the egg yolks and gradually add the olive oil until you make a mayonnaise-like sauce.
  • Add in the crushed garlic, chilli, saffron, cayenne pepper and dijon mustard, as you mix and whisk.
  • Set aside once the rouille is smooth.
  • Serve with bouillabaisse when ready.

Notes

The above recipe has been calculated for 6 people. Please adjust quantities based on personal preference.

Nutrition

Serving: 1gCalories: 583kcalCarbohydrates: 50gProtein: 61gFat: 17gSaturated Fat: 4gPolyunsaturated Fat: 12gCholesterol: 183mgSodium: 314mgFiber: 7gSugar: 7g

Please note: We are not certified nutritionists and these estimates written and produced for entertainment purposes only.