You are here

Bouillabaisse

Chef.Foodie's picture
Ingredients
  Sliced onions 2 Cup (32 tbs)
  Chopped fresh parsley 1⁄2 Cup (8 tbs)
  Bay leaves 2
  Garlic 1 Clove (5 gm), minced
  Canned tomatoes 28 Ounce, drained (1 Can)
  White wine 1 1⁄2 Cup (24 tbs)
  Clam juice 1 Cup (16 tbs)
  Water 1⁄4 Cup (4 tbs)
  Basil 1 Teaspoon
  Thyme 1 Teaspoon
  Salt To Taste
  Pepper To Taste
  Swordfish 1 Pound (2 Inch Pieces)
  Flounder 1 Pound (2 Inch Pieces)
  Scallops 1 Pound
Directions

1. Combine onions, parsley, bay leaves, garlic, tomatoes, wine, clam juice, water, basil, thyme in 6-quart Low Pressure Cooker/Fryer; season with salt, pepper to taste; clamp on cover; bring up pressure on setting #9 (high heat); reduce to setting #2 (low heat); cook 20 minutes; turn off; let stand 5 minutes, then reduce pressure.
2. Stir in swordfish, flounder, scallops; clamp on cover; bring up pressure on setting #9 (high heat); reduce pressure to setting #2 (low heat); cook 5 minutes; turn off; reduce pressure; serve immediately with hot crusty bread, as desired. Makes 6-8 servings

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Appetizer
Dish: 
Soup
Ingredient: 
Seafood
Interest: 
Party
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes
Servings: 
6

Rate It

Your rating: None
4.175
Average: 4.2 (16 votes)