Beef Tongue in Tomato Broth
Bouillabaisse
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| Servings |
4 Servings
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Ingredients
- ¼ cup unsalted butter 90 g
- 8 jumbo fresh shrimp (or prawns) with head and tail
- Salt and pepper to taste
- 1 lb (400 g) fish loin (bass or red snapper) with skin, cut into thick chunks
- 1 shallot finely chopped
- ½ cup leek (white part only) sliced
- 2 cloves garlic minced
- 5 tomatoes cut into cubes
- olive oil
- 2.5 L water
- Pinch of saffron
- 3 bay leaves
- 12 fresh clams in their shell
- 12 fresh mussels in their shell
- Puff pastry + beaten egg + pinch of salt optional
Ingredients
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Instructions
- Place the stainless steel inner pot inside the Instant Pot®. Press Saute, add 1 tbsp butter and brown the shrimp, season with salt and pepper; when they change color, turn them over. Once cooked, remove and set aside. Peel the shells and set aside.
- In the same saute step, add 2 tbsp butter. Once melted, add the fish loins on the skin side, season with salt and pepper, turn them over. Once cooked, remove and set aside.
- While still in Saute, add 2 tbsp butter, stir fry the shallot, leek and garlic. Add the tomatoes, add a drizzle of olive oil, season with salt and pepper. Add the water, saffron and bay leaf, using a wooden spatula, scrape the bottom of the pot to release all the flavors. Add the shrimp shells, clams and mussels. Press Cancel.
- Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Soup/Broth and set time to 20 Minutes. Once done, strain the broth and check for salt.
- On a deep dish, serve on chunk of fish, shrimp, mussels and clams. Add the broth, cover with the puff pastry dough, baste with egg and sprinkle with a pinch of salt. Bake at 355°F (180°C) for 20 Minutes or until the pasta is golden.
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