Bouillabaisse; Swordfish Teriyaki - Fagor ELECTRIC PRESSURE COOKER User Manual

BOUILLABAISSE

Serves 4 generously, 7 + 4 minutes (High Pressure)
An effortless dish, outstanding for entertaining company, just add a salad and
crusty French bread for a complete meal. You may vary the seafood as you wish
to what is fresh and in season. Frozen seafood works well, too.
1 pound hearty fish fillets, cut into chunks
1 pound lobster tail, cut into chunks
12 ounces scallops
¼ pound shrimp, peeled, deveined with the tails on
6 clams in shells
3 cups water
1 12 ounce can diced tomatoes in juice
3 tablespoons olive oil
2 onions, chopped
2 cloves garlic
2 tablespoons parsley, chopped
1 bay leaf
1 teaspoon thyme
¼ teaspoon saffron (optional, but better if used)
Salt and pepper to taste
Use the brown setting to sauté the onions, about 3 minutes. Turn off the browning
setting. Add the garlic, parsley, tomatoes, bay leaf, thyme, optional saffron, water,
salt and pepper.
Close the lid and turn press HIGH Pressure and set the timer for 7 minutes. When
done, release the pressure and open the cooker. Add the fish and seafood and
stir well. Close the lid and set the timer for 4 minutes at high pressure. When
done, release the pressure, open the cooker and remove the bay leaf. Serve hot.

SWORDFISH TERIYAKI

Serves 4, 3 minutes (High Pressure)
The teriyaki marinade creates a flavorful, light and healthy meal. Serve with
white rice.
1 ½- 1 ¾ pounds swordfish or tuna steaks, cut into 1 ½ inch cubes
2 red peppers cut into 1 ½ inch dice
10 scallions in 1 ½ inch lengths, thicker portions only
2 tablespoons oil
Teriyaki Sauce:
½ cup soy sauce
2 tablespoons sugar
2 tablespoons dry sherry
1 tablespoon rice wine or other white wine
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