Mediterranean Seafood Stew - Cuisinart PSC-650C Instruction Booklet

Mediterranean Seafood Stew

½ p ound (227 g) small new potatoes,
skin on, whole
4 garlic cloves, peeled and minced
2 l arge onions, peeled, cut into
quarters, with root ends intact
(to hold them together)
2 tablespoons (30 ml) extra virgin
olive oil
2 c ans [14 ounces (397 g) each] diced
tomatoes, juices drained
1 c an [6 ounces (170 g)] salt-free
tomato paste
1 cup (250 ml) clam juice or fish stock
1 cup (250 ml) dry white wine or
vermouth
1 teaspoon (5 ml) saffron
1 teaspoon (5 ml) dried basil
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
5 x 5-inch (12.5 x 12.5 cm) 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 2 hours and press
High. Once Slow Cooker switches to Warm set time for 3 hours and press Simmer.
Once time elapses, reset time for 3 hours and press Simmer; the 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 30 to 40 minutes. Add
mussels, shrimp, scallops and fish. Continue to cook about 10 to 15 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 6 servings
Nutritional information per serving:
• chol. 187mg • sod. 582mg • calc. 155mg • fiber 5g
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tewS
1 bay leaf
½ teaspoon (2 ml) fennel seeds
¼ teaspoon (1 ml) peppercorns
5 w hole sprigs of fresh parsley
(stems and leaves)
1 s mall fennel bulb [8 ounces (227 g),
top off, cut into ½-inch (1.25 cm)
slices
18 m ussels, scrubbed and debearded if
necessary
12 j umbo shrimp, peeled, deveined, left
whole with tail on
12 s ea scallops, cut in half horizontally
¾ p ound (340 g) white fish, such as
scrod, cut into 2-inch ( 5 cm) pieces
½ cup (125 ml) chopped parsley leaves
grated zest of one orange
& c
hiliS
6 1
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® Slow