Bullavesa soup with lobster

Are you looking for a special recipe for these holidays or for a special celebration? Nothing beats the pleasure of sharing a lobster bouillabaisse soup with your loved ones, and prepared in a slow cooker you will make it in no time! This Mediterranean recipe, full of sea flavors and comforting aromas and whose origins date back to the Provence region in France, has gone through generations maintaining its essence: an exquisite combination of fish, fresh seafood and aromatic herbs .

Bouillabaisse soup is recognized for its intense flavors and long traditional preparation. However, for those looking to enjoy this emblematic dish without spending hours in the kitchen, the slow cooker becomes an invaluable ally: today we prepare this recipe in the WMF Perfect pressure cooker . With this tool, cooking time is significantly reduced ( up to 65-70% less! ), allowing you to savor the essence of bouillabaisse soup in much less time , ideal for busy Christmas celebrations.

The essence of Bouillabaisse Soup

Bouillabaisse soup finds its origin in local fishermen of the 18th century, who took advantage of the various fish and shellfish of the day to create this recipe. Over time, bouillabaisse became an icon of Mediterranean cuisine, fusing fresh ingredients with authentic flavors. The traditional version includes lobster as a key piece, but the versatility of this soup allows adaptations with lobster, shrimp or firm fish, always maintaining its seafood essence.

Variations and Adaptations: the versatility of bouillabaisse soup

Bouillabaisse soup is more than a recipe, it's a platform for culinary creativity. In addition to the seafood variations, you can adjust the content of herbs and spices to create a more intense or subtle soup depending on your taste. Do you prefer a spicy touch? Add a little pepper or a pinch of paprika. Are you looking for a more pronounced aroma? Increase aromatic herbs such as thyme, rosemary or tarragon.

Get ready to enjoy an unforgettable gastronomic experience during these festivities with a lobster bouillabaisse soup prepared in a quick cooker!

Ingredients

• 2 lobsters of 500g each (approx.)
• 400 g monkfish tail, cleaned, skinned, and cut into slices
• 500 g fresh mussels
• 1 leek (white part only)
• 1 onion
• 3 garlic cloves
• 500 g fresh fennel
• 250 g crushed tomato (without skin, seeds or juice)
• 500 ml fish broth
• a few strands of saffron
• 2 sprigs of chopped parsley
• 1 bay leaf
• 1 sprig of thyme
• oil
• salt

Preparation

1. Cut the heads of the lobsters, cut their tails into slices and separate the claws, crack the latter a little. Then, cut the heads in half lengthwise and remove the stomach.
2. Cut the monkfish into small portions or slices and season to your liking.
3. Cut the white of the leek into thin slices, mince the garlic cloves, chop the onion and chop the fresh fennel.
4. Heat a frying pan over high heat and, when ready, add a splash of oil. Brown the monkfish pieces and set them aside. In that same pan, continue with the lobster pieces until they turn red and set them aside.
5. Add the prepared vegetables to that same pan and sauté them over medium heat for a couple of minutes. Then add the crushed tomato and stir.
6. Finally, add the saffron, parsley, bay leaf and thyme. Pour the entire contents of the pan into the Perfect WMF pressure cooker over medium-high heat.
7. Add the fish broth to the pot and stir.
8. Place the mussels in the steam basket and, when the contents of the pressure cooker begin to boil, insert the loaded basket. Lid, but without closing the lid. Cook for 2 minutes to open the mollusks, uncover the pot and remove the basket with the opened mussels, set them aside.
9. Close the pot and cook over medium-high heat until the pressure indicator shows its second ring (in the PERFECT PREMIUM model, place the handle selector in position 2). Then, reduce the heat to low and cook for 5 minutes.
10. After 5 minutes, turn off the heat and let the pressure of the WMF cooker drop for 15 minutes, until the cooking rings are no longer visible and you can open the cooker.
11. Depressurize and open the pot; Add the reserved mussels, monkfish and lobster without mixing. Close the pot again, increase the heat until the pressure indicator shows its first ring (in the PERFECT PREMIUM model, place the handle selector in position 1). Remove the pot from the heat and let it sit until the cooking rings are no longer visible and you can open the pot again.
12. Serve immediately.

Grades