Chinese Cioppino Pressure Cooker Recipe

Chinese Cioppino Pressure Cooker Recipe

Ingredients

SERVES 4 – Cooker: 6- to 8-quart – Time: 10 minutes at HIGH pressure

• 2 tablespoons light olive oil or vegetable oil
• 1 medium white onion, chopped
• 1 cup chopped green bell pepper
• 2 ribs celery, chopped
• 2 cloves garlic, minced
• 2 teaspoons minced peeled fresh ginger
• ½ cup Chinese rice wine (shaoxing) or dry sherry
• 2 cups chicken broth or fish stock, or 1 cup bottled clam juice plus 1 cup water
• 1 (28-ounce) can plum tomatoes, undrained, cut into small pieces with a knife in the can
• 1 or 2 stalks lemongrass, to taste, tough outer leaves removed, trimmed to make a 5-inch stalk, and split lengthwise halfway up, OR 1 tablespoon prepared lemongrass paste
• ¼ teaspoon sea salt
• 3 tablespoons tomato paste
• 8 small hard-shell clams, scrubbed
• 12 ounces skinless cod, halibut, red snapper, sea bass, monkfish, or other non-oily firm white fish fillets, cut into about l-inch pieces
• 8 ounces large (21-25 count) shrimp, peeled and deveined, with tails left on
• 8 ounces flaked Dungeness or lump blue crabmeat, picked over for cartilage
• 1/3 cup white miso
• ½ teaspoon chili garlic sauce (Chinese or Vietnamese tuong ot toi)
• 3 tablespoons chopped fresh cilantro, for garnish

Method

1. In a 6- to 8-quart pressure cooker, heat the oil over medium-high heat
2. Add the onion, bell pepper, celery, garlic, and ginger and cook until softened, stirring a few times, about 2 minutes
3. Add the wine and bring to a boil
4. Add the broth, tomatoes, lemongrass, and salt
5. Spoon the tomato paste on top; do not mix in
6. Close and lock the lid
7. Set the burner heat to high
8. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
9. Set a timer to cook for 10 minutes
10. Remove the pot from the heat
11. Open the cooker with the Natural Release method; let stand for 10 minutes
12. Quick Release any remaining pressure
13. Be careful of the steam as you remove the lid
14. Remove the lemongrass stalk and discard
15. Add water to thin the sauce if necessary
16. Return the pot to the burner and bring to a low simmer over medium heat, uncovered
17. Add the clams, fish, and shrimp
18. Cover and simmer until the clams open, the fish turns opaque, and the shrimp turns pink and curls, 3 to 4 minutes
19. Stir in the crab, miso, and chili garlic sauce; bring to a simmer to just heat through
20. The miso will dissolve into the broth
21. Do not overcook
22. Taste for seasoning and serve immediately, ladled into shallow bowls, portioning the seafood, and sprinkled with cilantro

Full List of Fish Recipes
Full List of Chinese Recipes