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#30 Cioppino
Serves: 4-6
Pre-Programmed Cooking Stages:
Stage 1: 425°F - 6 minutes
Total Cook Time: 6 minutes
Ingredients:
2 tablespoons olive oil
1 fennel, fronds removed and saved
½ medium onion, thinly sliced
or julienned
1(15½-ounce) can whole peeled plum
tomatoes, crushed by hand
½ cup white wine
½ cup vegetable juice
2 fresh bay leaves
2 sprigs fresh oregano, leaves only
2 sprigs fresh marjoram
2 sprigs fresh thyme
2 cloves garlic, smashed
3 clams
15 mussels
12 medium shrimp, peeled,
cleaned and deveined
1 (4-ounce) fillet of cod
½ cup crab meat (optional)
Kosher salt & black pepper to taste
110 • NuWave
PIC
Platinum Complete Cookbook
™
®
Prep Directions:
1. Cut fennel bulbs in quarters, remove
core and thinly slice or julienne.
2. Add oil to Pressure Cooker and
heat on High (425°F).
3. Add fennel and sauté for 2 minutes
to start caramelization.
4. Add onion to fennel and continue to
cook for additional 5 minutes, or until
vegetables completely caramelize.
5. Add cracked pepper, pinch salt
and garlic.
6. Add tomatoes, wine, vegetable juice,
and fresh herbs.
7. Add clams, mussels, shrimp, cod
and crab meat to Pressure Cooker.
Cooking Directions:
1. Cover and lock in push plate.
2. Turn pressure regulator to 2
for high pressure.
3. Press Program.
4. Enter 30 on numeric keypad.
5. Press Start.
6. Once cooking has finished, turn
pressure regulator to steam release
position to quickly release pressure.
7. Unlock push plate and remove lid.
8. Remove bay leaf and transfer to
soup terrine and serve.
5.5 Qt. Pot
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