RECIPES
81
BOUILLABAISSE
Serves: 4 generously
7 + 4 minutes, HIGH pressure
An effortless dish, outstanding for entertaining company, just add a salad and
crusty French bread or garlic bread for a complete meal. You may vary the seafood
as you wish to what is fresh and in season. Frozen seafood works well, too.
1 pound hearty fish fillets, cut into chunks
1 pound lobster tail, cut into chunks
12 ounces scallops
¼ pound shrimp, peeled, deveined with the tails on
6 clams in shells
3 cups water
1 (12 ounce) can diced tomatoes in juice
3 tablespoons olive oil
2 onions, chopped
2 cloves garlic
2 tablespoons parsley, chopped
1 bay leaf
1 teaspoon thyme
¼ teaspoon saffron (optional, but better if used)
Salt and pepper to taste
Use the SAUTÉ setting to sauté the onions, about 3 minutes. Turn off the SAUTÉ
setting. Add the garlic, parsley, tomatoes, bay leaf, thyme, optional saffron, water,
salt and pepper.
Close and lock the lid of the multi-cooker and set the timer for 7 minutes on HIGH
pressure. When done, release the pressure and open the cooker. Add the fish
and seafood and stir well. Close and lock the lid of the multi-cooker and set the
timer for 4 minutes on HIGH pressure. When done, release the pressure, open the
cooker and remove the bay leaf. Serve hot.
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