Simple Seafood Bouillabaisse

The ingredient list may look a little daunting, but the recipe is structured in such a way that you’re prepping ingredients while the pot is cooking, making this elegant French stew infinitely doable.

PREP TIME: 10 minutes

FUNCTION: Pressure/Manual (High); Sauté (Normal)

CLOSED POT TIME: 30 minutes

TOTAL TIME: 40 minutes

RELEASE: Quick

SERVES: 6

• 1 medium fresh or frozen lobster tail (8 to 10 ounces)
• 12 ounces fresh or frozen jumbo shrimp
• 12 ounces fresh or frozen skinless halibut or sea bass, cut 1 to 1½ inches thick
• 1 medium fennel bulb
• 1 medium red sweet pepper, coarsely chopped
• 1 medium red onion, chopped (about ¾ cup)
• 1 14.5-ounce can diced tomatoes
• 3 cloves garlic, halved
• 3 wide, long strips orange zest (orange-color outer part of the peel only)
• 3 cups seafood stock
• 8 ounces fresh mussels (see Tip)
• ½ cup dry white wine
• ½ teaspoon dried saffron threads, crushed
• ¼ teaspoon crushed red pepper
• ¼ cup chopped fresh flat-leaf parsley
• 2 tablespoons chopped fresh chives
• Lemon wedges

PREP

Thaw lobster, shrimp, and halibut if frozen. Set aside. Trim tops off fennel bulb; reserve the tops for garnish if desired. Trim a thin slice off the bottom of the bulb; cut bulb in half. Cut out the core and discard. Chop the bulb; add to the Instant Pot®. Add sweet pepper, onion, undrained tomatoes, garlic, and orange zest. Rinse lobster tail with cold water; place lobster tail on top vegetables in the pot. Pour 1 cup of the seafood stock over all in pot.

COOK

Secure the lid on the pot. Close the pressure-release valve. Select manual and cook at high pressure for 3 minutes. Once cooking is complete, use a quick release to depressurize. Transfer lobster tail to a cutting board. Transfer vegetables and cooking juices from the pot to a blender or food processor. If necessary, allow mixture to cool for about 10 minutes.* Cover and blend or process vegetable mixture until smooth. Set aside.

While lobster is cooking, clean mussels (see Tip). Peel and devein shrimp. Rinse shrimp and halibut with cold water; pat dry with paper towels. Cut halibut into 1½-inch cubes. Add mussels, shrimp, and halibut to the pot. Pour remaining 2 cups seafood stock over all. Secure the lid on the pot. Close the pressure-release valve. Select manual and cook at high pressure for 2 minutes. Once cooking is complete, use a quick release to depressurize. Press cancel.

Using kitchen scissors, cut the lobster tail down the center, along the soft side of the shell. Open the shell and remove the lobster meat. Chop lobster meat.

Add pureed vegetable mixture, lobster, wine, saffron, and crushed red pepper to the seafood mixture in the pot. Select sauté and adjust to normal. Cook for 1 to 2 minutes or until heated through, stirring gently. Press cancel.

SERVE

Ladle into shallow bowls. If desired, snip some of the feathery tops of the reserved fennel. Sprinkle over each serving; sprinkle parsley and chives over each serving. Serve with lemon wedges.

*Tip: Some blenders do not require liquid to be cool before blending. Check your blender manufacturer directions.