RECIPES
64
CIOPPINO
Serves: 4 - 6
Pressure Cooking Time: 4 minutes
3 tablespoons olive oil
1 cup yellow onion, chopped fine
1 red pepper, seeded and chopped fine
2 garlic cloves, minced
1 (28 ounce) can peeled and chopped tomatoes
1 cup fish or seafood broth
¼ teaspoon red crushed chili flakes
2 tablespoons tomato paste
½ pound large shrimp, shelled and deveined
½ pound fresh codfish, skin removed, cut about 1 inch thick
12 mussels
12 clams
8 ounces fresh crabmeat, picked through
½ cup Italian parsley leaves
Place the multi-cooker on the “brown” position; add the oil, onion, pepper, garlic,
tomatoes, broth, chili flakes, tomato paste, shrimp, codfish, mussels and clams.
Close and secure cover and then allow to come to pressure on high heat. Turn
off unit and allow to cool until the pressure is released. Add the crab, parsley and
season with salt and pepper.
POACHED SALMON
Serves: 4
Pressure Cooking Time: 6 minutes
16 ounces salmon fillet with the skin on
4 scallions, trimmed
Zest of 1 lemon
3 black peppercorns
½ teaspoon fennel seeds
1 teaspoon white wine vinegar
1 bay leaf
½ cup dry white wine
2 cups chicken broth
¼ cup fresh dill
Salt and Pepper
Put a trivet in the pressure cooker. Season the fish with salt and pepper and
place on the trivet. Pour the broth, wine and vinegar over the fish; top the fish
with the remaining ingredients. Close and secure cover and bring to pressure on
high, and cook for 6 minutes. Turn unit off and allow to cool until the pressure is
reduced. Uncover. Place the salmon on a serving dish. Brown and reduce the
other ingredients on high, season and pour over the fish.
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