Mediterranean Fish Stew - Russell Hobbs RHNPC800P Nutritionist 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 BROWN 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 COOK MODE Button until the Red Indicator Light next to BROWN
is lit. Press the START/STOP Button until the Green START Indicator Light
illuminates and the Red BROWN Indicator Light flashes. Heat 1 table-
spoon oil in Pressure Cooker. Add fennel seeds (if using). Add leeks and
cook, stirring occasionally, until leeks soften slightly, about 2 minutes. Add
wine and cook until about half evaporates.
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 Pressure 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 Button.
5. When Pressure Cooker beeps three times, STOP Light will illuminate.
Quickly release pressure by holding down QUICK STEAM RELEASE
Button until red Pressure Indicator Rod drops.
6. Slide Safety Lock to UNLOCK. Pull Lid Handles apart and remove Lid.
7. Remove bay leaf and stir in garlic. Press COOK MODE Button until the
Red Indicator Light next to BROWN is lit. Press the START/STOP Button
until the Green START Indicator Light illuminates and the Red BROWN
Indicator Light flashes. 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)
30