• ¼ cup unsalted butter
  • 8 jumbo fresh shrimp (or prawns)
  • Salt and pepper
  • 1 lb (400 g) fish loin (bass or red snapper)
  • 1 shallot
  • ½ cup leek (white part only)
  • 2 cloves garlic
  • 5 tomatoes
  • 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
  • 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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