Fisherman's Wharf Cioppinio

Description
Contributed by PressureCookerRecipes Y-Group
 * Pressure cooking time 6 minutes | Other cooking time: 5 minutes
 * Serves: 4

Ingredients

 * 12 mussels
 * 2 large cloves garlic
 * 1 medium onion, 5 – 6 oz
 * 1 large stalk celery
 * 2 tbsp olive oil
 * 1 cup dry white wine
 * 3 medium tomatoes, peeled and seeded
 * 1 can (16 oz) tomato sauce
 * 1 bottle (8 oz) clam juice
 * ½ tsp dried thyme
 * ½ tsp dried marjoram
 * ½ tsp sugar
 * ¼ tsp crushed red pepper flakes
 * 4 oz bay scallops
 * 12 large shrimps, peeled
 * 1 small red pepper, diced fine
 * 8 oz firm fleshed fish, like red snapper, cut in 1¼ inch chunks
 * ½ cup minced fresh herbs, such as parsley, cilantro, or basil
 * salt and pepper to taste
 * 1 cup water

Directions

 * 1) Pull the beards from the mussels.
 * 2) Put the mussels in a bowl of cold salted water to soak while you proceed with the soup.
 * 3) Discard any mussels that open during soaking.
 * 4) Mince the garlic and onion.
 * 5) Dice the celery.
 * 6) Heat the oil in the pressure cooker.
 * 7) Add garlic, onion and celery, and cook until they begin to soften, 3 to 4 minutes.
 * 8) Add wine and boil over high heat for a minute.
 * 9) Add water.
 * 10) Dice the tomatoes and add them to the pressure cooker along with tomato sauce, clam juice, thyme, marjoram, sugar and red pepper flakes.
 * 11) Close pressure cooker and bring up to full pressure.
 * 12) Reduce heat to stabilize pressure and cook for 5 minutes.
 * 13) Release pressure.
 * 14) Drain the mussels well and put them in the pressure cooker along with the fish, scallops, shrimp and red pepper.
 * 15) Close the pressure cooker and bring up to pressure for 1 minute.
 * 16) Release pressure.
 * 17) The mussels should be open and the fish should be opaque.
 * 18) Stir in the minced herbs and season with salt and pepper to taste.