Pressure Cooker Recipes
San Francisco Cioppino
Yield: 6 main dish servings (8 cups)
Equipment
Ingredients
- 1 pound scrod, cod, or other firm fish, about l inch thick
- 1 cup chopped green bell pepper
- 1/2 cup chopped onion
- 3 cloves garlic, minced
- 1 1/2 teaspoons dried oregano or basil, crushed
- 1 1/2 teaspoons black pepper
- 1 (28 ounce) can diced tomatoes, undrained
- 1 cup chicken or veggie broth
- 3 tablespoons tomato paste
- 1/2 pound medium shrimp shelled and deveined
- 1 (6 ounce) can crab meat, drained
- 3 tablespoons snipped parsley fresh
- Few dashes hot pepper sauce (optional)
Instructions
- Cut fish into 4 pieces.
- In a 4 to 6 quart pressure cooker combine next 8 ingredients. Place fish on top. Lock lid in place. Place pressure regulator on vent pipe (if you have a first generation cooker). Over high heat bring cooker up to pressure just until pressure regulator begins to rock slowly.
- Quick release the pressure. (With a first generation cooker run under cold water.) Carefully remove lid.
- Add shrimp and crab meat to cooker. Bring to boiling, stirring gently to break up fish fillets. Stir in parsley and hot pepper sauce. Cook for 1 to 2 minutes or until shrimp turn pink.