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Bouillabaisse Marseillaise

  Bouillabaisse Marseillaise

(Shell Fish Chowder)
Serves: 4
Cooking Time: 5 minutes


  • 3 T olive oil
  • 1 leek, white part only, sliced
  • 1 onion, sliced
  • 1 fennel bulb, sliced thin
  • 2 garlic cloves, minced
  • 1 cup dry white wine
  • 1 strip orange zest
  • 4 tomatoes, peeled and chopped
  • 1 bouquet garni
  • 1 tsp saffron
  • 1 tsp cayenne
  • 3/4 lb fresh light white fish
  • 6 oz shrimp, shelled and deveined
  • 6 oz scallops
  • 1 tsp salt
  • 1 tsp pepper
  • 3 cups fish stock
Heat the oil in the pressure cooker. Add the leek, onion, fennel and garlic. Cook until soft. Increase heat to high. Add wine and orange zest. Bring to a boil. Add fish stock, tomatoes, bouquet garni, saffron, and cayenne. Cover and cook for 5 minutes on high pressure. While the soup cooks, cut the fish into pieces. Leave the shellfish whole. Release the pressure, remove cover. Add the fish and shellfish. Bring to high pressure once again and remove from heat immediately. Release pressure and remove top. Remove the orange zest and bouquet garni. Season with salt and pepper. Serve hot.