Mediterranean Seafood Stew - Cuisinart PSC-350 Instruction Booklet

Mediterranean Seafood Stew

¼ pound small new potatoes, skin
on, whole
 garlic cloves, peeled and minced
 large onion, peeled, cut into
quarters, with root ends intact (to
hold it together)
 tablespoon extra virgin olive oil
 can ( ounces) diced tomatoes,
juices drained
½ can ( ounces) salt-free tomato
paste
½ cup clam juice or fish stock
½ cup dry white wine or vermouth
½ teaspoon saffron
½ teaspoon dried basil
 bay leaf
Place potatoes, garlic, onion and olive oil in ceramic pot of the Cuisinart
Cooker; stir gently to combine. Add tomatoes, tomato paste, clam juice, wine,
saffron and dried basil. Place bay leaf, fennel seeds, peppercorns and parsley sprigs
in a  x -inch square of cheesecloth (or coffee filter) and tie securely with kitchen
twine. Add to pot. Cover and press the on/off button to turn the unit on. Set time
for  hours and press High; once slow cooker switches to Warm, set time for 
hours and press Simmer. Slow cooker will automatically switch to Warm when
cooking time has elapsed. At this point the sauce can rest on Warm until one hour
before serving.
Raise heat to High, then add fennel slices; cook another 0 to 0 minutes. Add
mussels, shrimp, scallops and fish. Continue to cook about 0 to  minutes, or
until mussels are open, shrimp are pink, scallops and fish are opaque. Garnish with
chopped parsley and orange zest. Ladle stew directly from the pot into warm soup
bowls. Serve with crusty bread on the side.
Calories 407 (16% from fat) • carb. 32g • pro. 48g • fat 7g • sat. fat 1g
Makes 4 servings
Nutritional information per serving:
• chol. 187mg • sod. 582mg • calc. 155mg • fiber 5g
S
¼ teaspoon fennel seeds
¼ teaspoon peppercorns
 whole sprigs of fresh parsley
(stems and leaves)
½ small fennel bulb ( ounces), top
off, cut into ½-inch slices
0 mussels, scrubbed and debearded
if necessary
 jumbo shrimp, peeled, deveined,
left whole with tail on
 sea scallops, cut in half
horizontally
½ pound white fish, such as scrod,
cut into -inch pieces
¼ cup chopped parsley leaves
grated zest of one orange
& c
tewS hiliS
  
Slow
®