Step 1

Cut the leek with the green top left whole and the white part finely sliced.

Step 2

Peel and chop the potatoes into large quarters.

Step 3

Chop tomatoes and onions into small pieces (any way you like).

Step 4

Heat olive oil in Instant pot set to Sauté on Normal.

Step 5

Add onion, leeks, potatoes, tomatoes, the fish stock and the rest of the spices and sauté about 10 minutes until soft, stirring occasionally.

Step 6

While waiting, clean the fish. (Leave the shells on the shellfish.)

Step 7

Place the fish and shell fish in the instant pot and lock the lid in place. Select Pressure Cook (Manual) and cook for 4 minutes on High Pressure.

Step 8

Quick release as soon as the the cooking cycle finishes and stir.

Step 9

Remove bay leaves and let bouillabaisse cool for a couple of minutes before serving.

Step 10

While waiting for the instant pot, crush the garlic, chilli, and saffron together in a mortar with a pestle.

Step 11

In a bowl, whisk in the egg yolks and gradually add the olive oil until you make a mayonnaise-like sauce.

Step 12

Add in the crushed garlic, chilli, saffron, cayenne pepper and dijon mustard, as you mix and whisk.

Step 13

Set aside once the rouille is smooth.

Step 14

Serve with bouillabaisse when ready.