French Styled Bouillabaisse Fish Soup with Thermal Cooker
Ingredients (serves 2–3)
- 1 whole crab, cleaned and segmented
- 200g squid, sliced
- 200g prawns
- 300g fish fillet, cut into chunks
- 1 carrot, diced
- 3 celery sticks, sliced
- 2 canned tomatoes, diced
- 2 garlic cloves, sliced
- A pinch of saffron, steeped in warm water
- 1 tbsp olive oil
- 6 cups vegetable stock
- Black pepper, to taste
- ¼ cup parsley, chopped
Directions
- In the inner pot, cook the garlic in olive oil over medium-high heat until fragrant. Add the diced tomato, vegetable stock, celery, and carrot. Bring to a boil, then reduce to medium heat and simmer for 20 minutes.
- Add the crab, fish fillet, prawns, squid, and saffron water. Cover with the lid and transfer the inner pot into the vacuum outer pot. Leave to heat-insulation cook for 1 hour — don't open the lid during this time, as it releases the stored heat.
- Season with black pepper, scatter over the parsley, and serve.