Fisherman's Wharf Cioppinio

Fisherman�s Warf Cioppino

Pressure cooking time 6 minutes. Other cooking time: 5 minutes

12 mussels 2 large cloves garlic 1 medium onion, 5-6 oz. 1 large stalk celery 2 Tbsp olive oil 1 C dry white wine 3 medium tomatoes, peeled & seeded 1 can (16 oz) tomato sauce 1 bottle (8 oz) Clam juice 1/2 tsp dried thyme 1/2 tsp dried marjoram 1/2 tsp sugar 1/4 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 1 1/4 inch chunks 1/2 C minced fresh herbs, such as parsley, cilantro, or basil Salt and pepper to taste 1 C water Pull the beards from the mussels. Put the mussels in a bowl of cold salted water to soak while you proceed with the soup. Discard any mussels that open during soaking. Mince the garlic and onion. Dice the celery. Heat the oil in the pressure cooker. Add garlic, onion and celery, and cook until they begin to soften, 3 to 4 minutes. Add wine and boil over high heat for a minute. Add water. Dice the tomatoes and add them to the pressure cooker along with tomato sauce, clam juice, thyme, marjoram, sugar and red pepper flakes. Close pressure cooker and bring up to full pressure. Reduce heat to stabilize pressure and cook for 5 minutes. Release pressure.

Drain the mussels well and put them in the pressure cooker along with the fish, scallops, shrimp and red pepper. Close the pressure cooker and bring up to pressure for 1 minute. Release pressure. The mussels should be open and the fish should be opaque. Stir in the minced herbs and season with salt and pepper to taste.

Serves: 4

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 * PressureCookerRecipes Y-Group