San Francisco Cioppino


  • 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)


  1. Cut fish into 4 pieces.
  2. 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.
  3. Quick release the pressure. (With a first generation cooker run under cold water.) Carefully remove lid.
  4. 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.

Makes 6 main dish servings (8 cups).