FISH AND SHELLFISH

Bouillabaisse
An effortless dish, outstanding for a company gathering. You may vary the seafood as you wish.

3 tablespons olive oil
2 onions, chopped
2 cloves garlic
2 tablespoons parsley, chopped
1 can tomatoes, drained and chopped
1 bay leaf
1 teaspoon thyme
1/4 teaspoon saffron, crushed (optional)
4 cups water
1 pound hearty fish fillets, cut in chunks
1 pound lobster tail, cut in chunks
12 oz. Scallops
1/4 lb. Shrimp, shelled
6 clams in shells
Salt and pepper

Directions: Heat oil in pressure cooker pot and sauté onion. Add garlic, parsley, tomatoes, bay leaf, thyme, water, salt and pepper to taste. Close lid and bring to high pressure and cook for 5 minutes. Release pressure and open lid. Add fish and seafood, then stir. Close lid and bring back up to high pressure and cook for 3 minutes. Release pressure, open lid and serve.

Grouper New Orleans

2 tablespoons oil
1 small onion, chopped
1 clove garlic, chopped
1 stalk celery, chopped
1 green pepper, chopped
1 16-ounce can tomatoes
1 tablespoon tomato paste
1 teaspoon sugar
Pinch of Basil
1/2 teaspoon chili powder
4 Grouper Fillets, cubed
Salt and pepper, to taste

Directions: Heat oil in open pressure cooker and sauté the onion, garlic, celery and green pepper for 2-3 minutes. Stir in tomatoes, including the juice with water (added to make up 1 cups). Add the tomato paste, sugar, basil, chili powder, salt, pepper, and grouper pieces. Close lid, bring to high pressure then lower heat on stove and cook for 4 minutes. Remove from heat and release using cold-water release method according to manufacturer’s directions.

Oriental Sweet & Sour Shrimp

1 pound small shrimp, peeled
1/4 lb. snow peas
3 tablespoons soy sauce
2 tablespoons white vinegar
1/2 cup pineapple juice
2 tablespoons sugar
1 cup chicken broth

Directions: In a pressure cooker, combine all ingredients. Close lid, bring to high pressure and lower heat. Cook 3 minutes. Remove cooker from heat and release pressure. If sauce needs to be thickened, place back on stove and turn heat on low and stir constantly for a few minutes. Serve hot over rice.

Butternut Squash Bisque

1 tablespoon olive oil
1 48 ounce can chicken broth
3 lb. Butternut squash, peeled, seeded, and cut into 1" chunks
2 large onions, peeled and cut into large pieces
3 large red delicious apples, peeled and cut into 1" pieces
3/4 cup long-grain rice
1 1/2 teaspoon ground cumin
2 teaspoon ground ginger
1 pint half&half (fat-free works well), or milk for thinner consistency
Salt, to taste

Directions: In a 6 quart pressure cooker, sauté onions in olive oil for approximately 3 minutes, or until they begin to soften, but not brown. Add remaining ingredients, except half & half and salt, and place lid on cooker. Bring up to high pressure, then lower heat and cook for 10 minutes. Release pressure as directed by manufacturer. Open lid and allow to cool slightly. (6) Place ingredients into blender or food processor, along with half & half and salt, if desired. Puree until smooth. Serve medium hot.

Bouillabaisse
An effortless dish, outstanding for a company gathering. You may vary the seafood as you wish.

3 tablespons olive oil
2 onions, chopped
2 cloves garlic
2 tablespoons parsley, chopped
1 can tomatoes, drained and chopped
1 bay leaf
1 teaspoon thyme
1/4 teaspoon saffron, crushed (optional)
4 cups water
1 pound hearty fish fillets, cut in chunks
1 pound lobster tail, cut in chunks
12 oz. Scallops
1/4 lb. Shrimp, shelled
6 clams in shells
Salt and pepper

Directions: Heat oil in pressure cooker pot and sauté onion. Add garlic, parsley, tomatoes, bay leaf, thyme, water, salt and pepper to taste. Close lid and bring to high pressure and cook for 5 minutes. Release pressure and open lid. Add fish and seafood, then stir. Close lid and bring back up to high pressure and cook for 3 minutes. Release pressure, open lid and serve.

Grouper New Orleans

2 tablespoons oil
1 small onion, chopped
1 clove garlic, chopped
1 stalk celery, chopped
1 green pepper, chopped
1 16-ounce can tomatoes
1 tablespoon tomato paste
1 teaspoon sugar
Pinch of Basil
1/2 teaspoon chili powder
4 Grouper Fillets, cubed
Salt and pepper, to taste

Directions: Heat oil in open pressure cooker and sauté the onion, garlic, celery and green pepper for 2-3 minutes. Stir in tomatoes, including the juice with water (added to make up 1 cups). Add the tomato paste, sugar, basil, chili powder, salt, pepper, and grouper pieces. Close lid, bring to high pressure then lower heat on stove and cook for 4 minutes. Remove from heat and release using cold-water release method according to manufacturer’s directions.

Oriental Sweet & Sour Shrimp

1 pound small shrimp, peeled
1/4 lb. snow peas
3 tablespoons soy sauce
2 tablespoons white vinegar
1/2 cup pineapple juice
2 tablespoons sugar
1 cup chicken broth

Directions: In a pressure cooker, combine all ingredients. Close lid, bring to high pressure and lower heat. Cook 3 minutes. Remove cooker from heat and release pressure. If sauce needs to be thickened, place back on stove and turn heat on low and stir constantly for a few minutes. Serve hot over rice.

Almond Cod with Peas

• 1 (1-pound) package frozen cod fillets
• 2 large cloves garlic, cut in half
• 1/2 cup lightly packed parsley sprigs
• 1 tablespoon fresh oregano sprigs OR 1/2 teaspoon dry oregano
• 2 tablespoons slivered or sliced almonds
• 1/2 teaspoon paprika
• 1 tablespoon vegetable oil
• 1 cup chicken broth or wine
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• 1 (10-ounce) package frozen peas

Remove fish from freezer and let stand at room temperature while preparing herb mixture. Put garlic, parsley, oregano, 1 tablespoon almonds and paprika in food processor. Chop with an on and off motion. Heat oil in a 4- or 6-quart Presto® pressure cooker; brown remaining 1 tablespoon almonds in hot oil. Remove from cooker and drain on paper towels; set aside. Put chicken broth or wine in pressure cooker and stir in herb mixture. Place cooking rack or steamer basket in cooker. Cut fish into 4 even pieces and place on rack. Close cover securely. Place pressure regulator on vent pipe. Cook for 2 minutes, at 15 pounds pressure, with regulator rocking slowly. Cool cooker at once. Open and carefully remove fish, keep warm. Remove rack. Add frozen peas to cooker. Close cover securely. Place pressure regulator on vent pipe. Cook for 1 minute, at 15 pounds pressure, with regulator rocking slowly. Cool cooker at once. If desired, thicken mixture with 1 tablespoon cornstarch mixed with 1 tablespoon cold water. Pour peas into serving dish; place fish on top of peas. Sprinkle fish with browned almonds and serve.
Makes 4 servings

Creole Cod

• 1/4 cup vegetable or olive oil
• 2 cups chopped onion
• 1 large green pepper, chopped
• 1 cup chopped celery
• 2 cloves garlic, minced
• 1 (28-ounce) can tomatoes, chopped
• 1/4 cup white wine
• 2 (1-pound) packages (blocks) frozen cod fillets
• 2 bay leaves
• 1 tablespoon paprika
• 1/2 teaspoon cayenne pepper
• 1 teaspoon salt

Saute onion, green pepper, celery, and garlic in oil in a 4- or 6-quart Presto^® pressure cooker. Remove vegetables from pan and reserve. Drain juice from tomatoes (about 1 cup). Place the tomato juice, wine, and cooking rack or steamer basket in pressure cooker. Put 2 frozen blocks of fish on rack in a criss-cross fashion. Do not allow fish to extend above the 2/3 full level in the pressure cooker. It may be necessary to break fish up slightly. Close pressure cooker cover securely. Place pressure regulator on vent pipe. Cook for 5 minutes, at 15 pounds pressure, with regulator rocking slowly. Cool pressure cooker at once. Remove fish and reserve. Add sauteed vegetables, tomatoes, bay leaves, paprika, cayenne pepper, and salt to juices in pressure cooker. Break reserved fish into large chunks and place in pressure cooker. Close pressure cooker cover securely. Place pressure regulator on vent pipe. Cook for 0 minutes, at 15 pounds pressure. Cool cooker at once. Remove fish. Pour sauce over fish, discarding bay leaf. Serve in bowls with a portion of cooked rice in the center.
Makes 8 servings

New England Clambake

• 1 1/2 cups water
• 1 bay leaf
• 1 tablespoon each fresh chopped herbs such as parsley, chive, oregano, thyme, chervil (substitute with 1/2 teaspoon dried herbs)
• 4 cloves garlic, slivered
• Sea salt and freshly ground white pepper, to taste
• 2 or 3 large red potatoes, washed and cut into quarters
• 1 medium onion, quartered
• 16 to 20 fresh/live littleneck clams, thoroughly rinsed
• 1 8- to 10-ounce cold water lobster tail (may substitute large shrimp, deveined, shells left on)
• 4 to 6 jumbo sea scallops
• 3 tablespoons butter, cut into thin slices
• 1 ear corn-on-the-cob, cut into four 1 1/2-inch pieces
• 1 lemon for garnish

Pour water in 6-Quart Presto® pressure cooker. Add bay leaf, herbs and garlic. Season with salt and pepper. Add potatoes and onion. Add clams; spread them evenly.

Split lobster tail in half (leave in shell), lightly season and lay over clams. Lightly season sea scallops and layer in cooker. Place thinly sliced butter over the top of the lobster and scallops. Add corn-on-the-cob pieces. Close pressure cooker cover securely. Place regulator on vent pipe and cook 4 minutes with pressure regulator rocking slowly. Quick cool the cooker. Serve hot in large bowls with a lemon wedge.
Makes 4 servings

Salmon Steaks Moutarde

• 4 small salmon steaks, 1-inch thick (thawed) *
• 4 tablespoons Dijon mustard
• 3 or 4 sprigs fresh thyme OR 1/2 teaspoon dry thyme
• 1 tablespoon olive or vegetable oil
• 1 onion, chopped
• 1 garlic clove, minced
• 1 cup dry white wine OR 1 cup chicken broth
• 1 bay leaf
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• 2 tablespoons Dijon mustard
• 1 tablespoon cornstarch

Spread each steak with 1 tablespoon mustard. Press a sprig of thyme into the mustard on each steak or sprinkle with dry thyme; set aside. Heat 4- or 6-quart Presto® pressure cooker, add oil and saute onion and garlic. Stir 1 cup wine and bay leaf into onion mixture. Place cooking rack or steamer basket in cooker. Arrange salmon steaks on cooking rack or in steamer basket. Close cover securely. Place pressure regulator on vent pipe. Cook 2 minutes, at 15 pounds pressure, with pressure regulator rocking slowly. Cool cooker at once. Carefully remove salmon steaks and keep warm. Remove rack and discard bay leaf. Mix 2 tablespoons mustard with cornstarch; blend into hot liquid in cooker. Cook until thickened. Serve with salmon steaks.
Makes 4 servings

* Other thick fish such as halibut may be used.

Shrimp and Asparagus Risotto

• 1/2 small onion, finely diced
• 1 clove garlic, minced
• 1 tablespoon butter
• 1 cup short grain Arborio rice
• 1 cup water
• 1 cup clam juice
• 2 cups water
• 1/2 pound small shrimp (about 25 to 30), peeled and deveined
• 1/2 bunch asparagus, cut into 1-inch pieces
• 1 tablespoon olive oil
• 2 ounces Parmesan cheese
• Sea salt and freshly ground white pepper, to taste

Sauté onion and garlic in butter over medium heat for 5 minutes. Add rice and stir to coat with butter. Transfer rice to a 1-quart glass or metal dish that will fit into a 6-quart Presto® pressure cooker. Add 1 cup water and 1 cup clam juice to rice mixture. Cover dish tightly with aluminum foil. Add 2 cups water to pressure cooker. Place 1-quart dish on cooking rack or in steamer basket in cooker. Close pressure cooker cover securely. Place regulator on vent pipe and cook 10 minutes with pressure regulator rocking slowly. Quick cool the cooker.

While rice is cooking, sauté shrimp and asparagus in olive oil over high heat. Don't cook completely; just enough to give the shrimp some color.

Open pressure cooker and carefully remove dish. Add shrimp and asparagus to rice mixture. Stir well, cover tightly with aluminum foil and return to pressure cooker. Close pressure cooker cover securely. Place regulator on vent pipe and cook 4 minutes with pressure regulator rocking slowly. Quick cool the cooker. Remove foil, stir and serve with freshly grated Parmesan cheese. Season to taste.
Makes 2 to 3 servings