25 December, 2019
Instant Pot Bouillabaisse
I’ve been on a mission to find a good balance between my carb-heavy diet and Hubby’s protein-heavy needs. The middle ground appears to be fish and poultry, which I can eat lots of without the negative… effects… that I get when I eat large portions of red meat. Fortunately, seafood is something I grew up eating plenty of, so I decided to try my hand at the ultimate seafood dish: Bouillabaisse.
Using a pressure cooker makes cooking the veggies and the broth a cinch, and with the sauté feature on the Instant Pot, you can finish it all up in the same vessel. Fewer pans mean less cleanup and more time for puzzles, TV, cuddling, or whatever other evening plans you might have. Pressure cooking makes the flavors of this dish come together as if they’ve been simmering for hours.
1/4 cup Canola or vegetable oil
1, 14.5 oz can Fire-roasted tomatoes
1 medium Yellow onion, diced
1 large Carrot, diced (about a cup)
3 small Yukon Gold potatoes, skinned and cut into chunks
1 cup Water
1 cup Vermouth
1 tsp Fish sauce (POTENT STUFF — Don’t overdo it!)
2 Bay leaves
1 1/2 tbsp Tomato paste
3 tbsp Garlic, minced
2 tsp Fennel seeds, ground
1 1/2 tsp Oregano
2 tsp Salt
1 tsp Pepper
2 tsp Red pepper flakes
4 cups Assorted seafood (I used a bag of frozen mussels, shrimp, calamari, and octopus)
1 tbsp Lemon juice
In the basin of your Instant Pot, mix together all the ingredients but the seafood and the lemon juice. Secure the lid and cook on high pressure for 15 minutes with a 10-minute natural pressure release after. Once your 10 minutes is up, release the remaining pressure and turn on the sauté function. Add in the seafood and bring the stew to a boil, stirring often.
Once the shrimp (or other large chunks) have cooked — about 5-10 minutes — add in the lemon juice and stir. Serve hot and pair with a Sauvignon Blanc for a citrusy compliment that is sure to make the dish pop!