Pressure Cooker Bouillabaisse

1kg hearty fish (haddock, cod, etc.)
A dozen scallops
A dozen mussels
250g large prawns
2 onions
2 garlic cloves
1 can chopped tomatoes
1 bay leaf
Small bunch of parsley
Small bunch of thyme
Pinch saffron threads
1tbsp olive oil
1 litre water

Bouillabaisse originated in Marseilles and here we made a version with a variety of fish and seafood. Authentically, the dish is served with toasted croutes of bread with rouille, a hot and garlicky mayonnaise. Serves 6.

Method: Collect the equipment you will need, a chopping board, sharp knife, sieve, can opener, garlic crusher, measuring spoons , measuring jug and a pressure cooker. Finely chop the onions, garlic an parsley and pull the leaves off the thyme stalks. Drain the can of tomatoes, crush the saffron threads and cut the fish into large chunks. Heat the olive oil in the base (the saucepan part) of the pressure cooker and lightly saute the onion. Add the garlic, bay, thyme, parsley, saffron, tomatoes, water and a little salt and pepper, close the lid on the pressure cooker and bring to a high pressure (gauged by valve in top of the lid). Cook for 5 minute, release the pressure and open the lid.

Add all the fish and seafood, stir and close the lid. Bring back to a high pressure and cook for a further 3 minutes. Release the pressure, open the lid and serve scattered with a little more chopped flat leaf parsley.

Tweet

Bookmark this on Delicious