Cook's essentials K42027 Instruction Manual page 38

FISHERMAN'S SEAFOOD CHOWDER
SERVES 4
The Soup Base Ingredients
A Mild Roux Mix
1 Tbsp Flour
The Stock & Other Ingredients
2 Cups Water
1 Cup Chicken Stock
1 Whole Onion (Chopped)
2 Whole Tomatoes (Chopped)
1/2 Cup Corn (Optional)
Directions
To make a roux, follow the "BROWNING" instructions in this manual: melt the butter and then
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add the flour to the butter and mix with a wooden spoon. Start diluting the roux with the
white wine little by little.
To the roux mix, add the chopped onions, garlic and chopped tomatoes, plus the celery. Cook
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the mixture for just a couple of minutes and cancel "BROWNING." The mixture should be thick
and creamy. Season with salt and pepper.
Add the water, tomato sauce and chicken stock. Add bay leaves and saffron. Give everything
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a good mix. The soup base should be pretty watery with a slight hint of thickness. If it's still
too thick, add more water or stock or white wine.
Seafood Ingredients
1-2 Cups Seafood Mix (Calamari Rings,
Scallops, Bay Shrimps, etc.)
1-2 Cups Whole Clams
1-2 Cups Whole Shrimp (Shells removed)
Add the seafood to the soup base mix. You always want to leave at least about 2-inches from
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the top rim to prevent over-flowing. (If you like, you can remove the shells so there is more
room.)
Once the seafood has been added, give everything another good stir. Then shut lid and turn
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to lock it into position. Adjust Pressure Valve to "Airtight".
Program the pressure cooker for 10-minutes.
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When the pressure cooker is finished with its cooking cycle, it will beep and go to keep warm
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automatically and start dropping the pressure down by itself. This recipe, you can choose to
release the pressure manually or let it drop down in pressure by itself, it doesn't make a
difference. But always check that "Pressure Float Valve" has dropped before attempting to
turn the lid to unlock and open it.
Serve with slices of sourdough bread or crackers.
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1 Tbsp Butter
1 Cup White Wine
1/2 Cup Celery (Optional)
4 Cloves of Garlic (Chopped)
1 Can Tomato Sauce
3 Bay Leaves
1/2 Tsp Saffron Strands
1-2 Cups Whole Mussels
1-2 Cups Langostino Tails
1-2 Cups Chopped Salmon (Or any other
fish is fine)
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