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Easy Bouillabaisse |
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Serves: 6 Print this Recipe3 tablespoons olive oil 2 onions, chopped 2 cloves garlic 2 tablespoons parsley, chopped 1 14 1/2-ounce can tomatoes, drained, chopped 1 bay leaf 1 teaspoon thyme 1/4 teaspoon saffron threads, crushed, optional 4 cups water Salt and pepper, , to taste 1 pound hearty fresh or frozen fish fillets, thawed, cut in chunks 1 pound lobster tails, cut in chunks 12 ounces scallops 1/4 pound shrimp, shelled 6 clams in shells Organize all of your own recipes with the Cook'n Recipe Software. Watch and see how easy it is! Heat olive oil in pressure cooker. Saute onion until tender. Add garlic, parsley, tomatoes, bay leaf, thyme, water, and salt and pepper to taste. Lock lid and bring to full pressure. Adjust heat to maintain pressure and cook for 5 minutes. Release pressure and open lid. Add fish and seafood, then stir. Close lid and bring back up to high pressure and cook for 3 minutes. Release pressure, open lid and serve. Cook's Note: Any variety of seafood may be used. Easy Bouillabaisse is from the Cook'n Under Pressure collection. Click here to get this CD or download the recipes right now! Sign up for our free monthly newsletter, with recipes, cooking tips and more! Enjoy more recipes like this! Cream of Tomato Soup Cheese Potato Soup Jiffy Minestrone Roasted Red Pepper and Potato Soup Harvest Soup Southwestern Tortilla Soup Sweet Potato-n-Sausage Stew Chicken Stock Beef Stock Thanksgiving Turkey Stock Vegetable Stock Cold-Curing Chicken Soup Zesty Italian Soup Beef Bourguignon Easy Bouillabaisse Game-Night Stew Tortilla Soup New England Clam Chowder |
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