Instant Pot Bouillabaisse (Fish Stew)

½ stick (4 tbsp) of salted butter

1 leek, rinsed and finely chopped into about ½ cup worth (use only the center portion by peeling off the outer layers)

4 cups of Fish Broth (I used 4 tsp of Fish Better Than Bouillon + 4 cups of water which I highly suggest you use for maximum flavor; but you can use clam broth or chicken broth instead)

28 oz can of crushed tomatoes

⅓ cup of cooking sherry

Juice of half a lemon

1 tsp of dried basil

½ tsp of Old Bay seasoning

½ to 1 tsp of saffron

1 tsp of seasoned salt

1 bay leaf

1 lb of any whitefish, de-boned and sliced into bite-size pieces (I used cod but you can use any white fish you prefer such as red snapper, porgy or striped bass)

½ lb of fresh scallops (any size)

1 lb of fresh shrimp, raw, peeled, tail-off and de-veined (use large or jumbo size)

½ lb of fresh lump crab meat (I used the kind from Costco found in the refrigerated dips section but you can also get this in cans at many markets in the seafood section where it will also be refrigerated)

Loaf of French bread, for dipping in the Bouillabaise

Directions at pressureluckcooking.com

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