Provencal Seafood and Vegetable Stew with Garlic Toasts Pressure Cooker Recipe

Provencal Seafood And Vegetable Stew With Garlic Toasts Pressure Cooker Recipe

Ingredients

SERVES 6 – Cooker: 6- to 8-quart – Time: 5 minutes at HIGH pressure

GARLIC TOASTS

• 4 (¾-inch-thick) slices crusty bread cut from a 9-inch round loaf
• ½ cup mayonnaise
• 1 heaping tablespoon minced fresh chives
• 2 teaspoons fresh lemon juice
• 2 teaspoons sweet Hungarian paprika
• 2 cloves garlic, halved lengthwise

STEW

• 6 tablespoons light olive oil
• 1 large white onion, chopped
• 3 cloves garlic, minced
• 1 pound boiling potatoes, cut into ½-inch cubes
• 2 medium carrots, cut into ¼-inch-thick rounds
• 1 fennel bulb, trimmed of stalks, sliced, and coarsely chopped
• 1 cup chopped green bell pepper
• 1 cup dry white wine
• 1 (28-ounce) can plum tomatoes in juice, undrained, cut into pieces with a knife in the can
• 2 cups bottled clam juice
• pinch sea salt
• 1 pound mussels, rinsed and debearded if necessary
• 1 pound non-oily firm white-flesh fish fillets, such as monkfish, cod, halibut, red snapper, or sea bass, cut into 1-inch pieces
• 8 ounces medium (31-40 count) shrimp, peeled and deveined, with tails left on
• 1 tablespoon finely chopped fresh tarragon
• 2 to 3 tablespoons Pernod or other anise-flavored liqueur, to taste

Method

1. Preheat the broiler
2. Line a baking sheet with parchment paper or aluminum foil
3. In a small bowl, mix the mayonnaise, chives, lemon juice, garlic, and paprika together
4. Place the bread on the baking sheet 4 inches from the heat and toast, turning once, until golden brown on both sides
5. Do not walk away; the slices will brown quickly
6. Immediately rub each toast with the garlic, then, with a rubber spatula, spread the mayonnaise mixture over one side of each slice
7. Return the toasts to the broiler and broil until the topping is brown and bubbly, 20 to 30 seconds
8. Immediately remove from the oven
9. When cool enough to handle, cut across into 2-inch-wide strips for serving
10. In a 6- to 8-quart pressure cooker, heat the oil over medium-high heat
11. Add the onion, garlic, potatoes, carrots, fennel, and green pepper and cook, stirring a few times, until softened, 3 to 4 minutes
12. Add the wine and bring to a boil
13. Add the tomatoes with their juice, clam juice, and salt
14. Close and lock the lid
15. Set the burner heat to high
16. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
17. Set a timer to cook for 5 minutes
18. Remove the pot from the heat
19. Open the cooker with the Natural Release method; let stand for 10 minutes
20. Quick Release any remaining pressure
21. Be careful of the steam as you remove the lid
22. Return the pot to the burner and bring to a low simmer over medium heat, uncovered
23. Add the mussels, fish, and shrimp
24. Cover and simmer until the mussels open, the fish turns opaque, and the shrimp turns pink and curls, 2 to 3 minutes
25. Stir in the tarragon and Pernod; bring to a simmer to just heat through
26. Do not overcook; seafood continues to cook after it is removed from the pot
27. Taste for seasoning
28. Serve immediately ladled into shallow bowls, portioning the seafood, and with the garlic toasts on the side

Full List of Seafood Recipes
Full List of Stew Recipes

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