Quick & Easy Bouillabaisse – Low Carb

This is one of my favorite meals to make. It is super easy and incredibly yummy.

Quick & Easy Instant Pot Bouillabaisse - Low Carb

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Course: Soup
Cuisine: American
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 8


  • 1/3 cup olive oil
  • 1 pound mussels
  • 1 pound fish fillets Grouper, Flounder, Sea Bass work well
  • 2 tablespoons finely chopped garlic
  • 1 cup chopped onions
  • 5 Roma tomatoes peeled and sliced, or 1 cup canned Italian tomatoes
  • 1 teaspoon fennel seed
  • Pinch saffron
  • 1 tbsp salt
  • 1 1/2 teaspoons freshly ground black pepper
  • 2 tablespoons butter need more for bread
  • 2 cups boiling water
  • 1 8-ounce bottle clam juice
  • 4 crab halves
  • 1 pound unpeeled shrimp
  • 1 loaf French bread


  • Rinse the mussels in cold water
  • Set the Instant Pot to Sautee and bring 2 cups of water to a boil. Add the mussels and cover the pot. Steam for 6 to 8 minutes or until the mussels open. Discard any mussels that didn't open.
  • Scoop out the mussels and pour the stock into a bowl.
  • Cut the fish into 1-inch thick slices.
  • Set to Sautee again and get it hot. Add the garlic, onions, tomatoes, fennel, saffron, salt, and pepper. Cook for a few minutes until the onions are translucent.
  • Add the mussel broth, the bottle of clam juice and 2 tbsps of butter to the pot. Bring to a rolling boil, add the crabs and fish, and continue to boil for 5 minutes.
  • Add the mussels along with the shrimp, and boil for an additional 5 minutes.
  • Slice the French bread, butter it, and toast lightly.
  • Serve the bouillabaisse in large individual bowls. Cut the bread into sticks and place on the sides. Serve with another tsp of butter on top of each.

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