1pound fish filletsGrouper, Flounder, Sea Bass work well
2tablespoonsgarlicfinely chopped
1cuponionschopped
5Roma tomatoespeeled and sliced, or 1 cup canned Italian tomatoes
1teaspoonfennel seed
1tablespoonsalt
1 ½teaspoonsfreshly ground black pepper
2tablespoonsbutter
2cupsboiling water
8ouncesclam juice
4crab halves
1poundunpeeled shrimp
1loafFrench bread
Instructions
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, clam juice, and 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.