Mediterranean Fish Stew - Cook's essentials CEPC800 Owner's Manual

MEDITERRANEAN FISH STEW

The vegetables for this stew are quickly cooked under pressure, then chunks
of fish are added in the final moments and cooked on the BROWNING mode.
For optimum taste and visual appeal, use a variety of fish.
2 tablespoons olive oil
1 1/2 cups chopped leeks or onions
1 teaspoon whole fennel seeds (optional)
1/2 cup dry white wine or vermouth
Two 8-ounce bottles clam broth
One 28-ounce can plum tomatoes (with liquid)
1 pound potatoes, scrubbed and cut into 1/2-inch cubes
1 rib celery, diced
1 bay leaf
1 clove garlic, pushed through a press
2 pound fish fillets, such as swordfish, scrod, salmon, or
snapper (or a combination), cut into 1-inch chunks
Salt and freshly ground pepper to taste
2 tablespoons chopped parsley
1. Press BROWN and START. Heat 1 tablespoon oil in cooker. Add fennel
seeds (if using). Add leeks and cook, stirring occasionally, until leeks soft-
en slightly, about 2 minutes. Add wine and cook until about half evapo-
rates.
2. Add clam broth and tomatoes. Break up tomatoes with a large wooden or
plastic spoon. Stir in potatoes, celery, and bay leaf.
3. Pull lid handles apart and set lid on cooker. Slide safety lock to LOCK
position. Point pressure regulator knob to PRESSURE.
4. Set pressure mode for HIGH and cook time for 4 MINUTES. Press START.
5. When cooker beeps three times, STOP light will illuminate. Quick-release
pressure by holding down Quick Steam Release Button until red Pressure
Indicator Rod drops.
6. Slide safety lock to UNLOCK. Pull handles apart and remove lid.
7. Remove bay leaf and stir in garlic. Press BROWN and START, and cook
for 1 minute. Add fish, additional tablespoon of oil, and salt and pepper to
taste. Cook until fish easily flakes, 2 to 3 minutes. Stir in parsley and serve
in large soup bowls.
Serves 4
(4 minutes, high pressure)
28