51
In the cooking pot, transfer the mix and add all the water, tomato sauce and
chicken stock. Add the bay leaves and saffron. Give everything a good mix.
The soup base should be pretty watery with a slight hint of thickness. If it
’
s
still too thick, add more water or stock or white wine.
SEAFOOD INGREDIENTS:
1-2 Cups Seafood Mix (Calamari Rings, Scallops, Bay Shrimps, etc.)
1-2 Cups Whole Clams
1-2 Cups Whole Shrimp (Shells removed)
1-2 Cups Whole Mussels (The ones in my photo were the only ones I could
find at my market)
1-2 Cups Langostino Tails
1-2 Cups Chopped Salmon (Or any other fish is fine)
Now it
’
s time to add all the wonderful seafood to the soup base mix. I listed
the ingredients as 1-2 cups for everything because some people like a bit
more of something and a bit less of something else. Plus, it
’
s also so you
don
’
t over-fill the cooking pot. You always want to leave at least about 2-
inches from the top rim to prevent over-flowing. (If you like, you can
remove the shells so there is more room.)
Once all the seafood has been added, give everything another good stir.
Then shut the lid and turn it to lock it into position. Adjust the Pressure
Valve to
“
Airtight
”
. Following the instructions for
“
How to use the Pressure
Cook Time button
”
on page 10 of this manual, program the pressure cooker
for 10-minutes.
When the pressure cooker is finished with its cooking cycle, it will beep and
go to keep warm automatically and start dropping the pressure down by
itself. This recipe, you can choose to release the pressure manually or let it
drop down in pressure by itself, it doesn
’
t make a difference. But always
check that
“
Pressure Float Valve
”
has dropped before attempting to turn the
lid to unlock and open it.
Serve with slices of sourdough bread or crackers.
------------------------------------------------------------------------------------------------
LEEK & ASPARAGUS RISOTTO
SERVES 4 -6
Ingredients
1 1/2 tablespoons olive oil
1 1/2 tablespoons butter
1 1/2 tablespoons water
2 garlic cloves, minced
1 1/2 cups leeks, sliced
1 1/2 cups Arborio rice
4 cups vegetable broth
1/4 lb asparagus, chopped into 1 inch segments
1 1/4 cups parmesan cheese, shredded
