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Le Chaudron recipe
Bouillabaisse express (Cookéo)
Quick bouillabaisse (Cookeo)
⏱ 30 minServes 4Medium300 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
800 g (28 oz)assorted rockfish
300 g (11 oz)mussels
1onion
2 clovesgarlic
400 g (14 oz)tomatoes, chopped
1pinch saffron
800 ml (3⅓ cups)fish stock
- 800 g (28 oz) assorted rockfish
- 300 g (11 oz) mussels
- 1 onion
- 2 cloves garlic
- 400 g (14 oz) tomatoes, chopped
- 1 pinch saffron
- 800 ml (3⅓ cups) fish stock
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Run the BROWN mode and sauté the sliced onion and chopped garlic for 2 min until soft and golden.
- Add the crushed tomatoes, saffron and fish stock and stir with a wooden spoon.
- Add the rockfish to the broth, close the lid and run PRESSURE COOK mode for 6 minutes.
- Carefully release the pressure and open the lid once it has fully dropped.
- Add the cleaned mussels (no pressure) and let them open for 4 min in the bubbling broth.
- Adjust the seasoning, discard any closed mussels and serve hot with croutons and rouille.
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