- In the inner pot, cook garlic with olive oil over medium high heat until fragrant, and add in diced tomato, vegetable stock, celery and carrot. Bring to a boil, reduce to medium heat and continue cooking for 20 minutes.
- Add in crab, fish fillet, prawn, squid and saffron into inner pot. Cover the pot with lid and transfer the inner pot into the vacuum outer pot. Allow heat insulation cooking for 1 hour.
- Serve with black pepper and parsley.
French Styled Bouillabaisse Fish Soup
Ingredients