Bouillabaisse Recipe
Ingredients
| Onions | 2 Cup (16 tbs), sliced | |
| Parsley | 1/2 Cup (16 tbs), chopped | |
| Bay leaves | 2 | |
| Garlic | 1 Clove (5gm), minced | |
| Tomatoes | 1 Can (10oz), drained | |
| White wine | 1 1/2 Cup (16 tbs) | |
| Clam Juice | 1 Cup (16 tbs) | |
| Water | 1/4 Cup (16 tbs) | |
| Basil | 1 Teaspoon | |
| 1 teaspoon thyme Salt, pepper | ||
| Swordfish | 1 pound | |
| Flounder | 1 pound | |
| 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
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
Chef
