Catalan Seafood Stew

Author

NuWave

Servings

6

Category

Main Dishes

Ingredients

• 1 onion, small dice
• 4 cloves garlic, minced
• 2 whole tomatoes, rough chop
• ½ c corn
• ½ c celery, small dice
• Sea salt
• Black pepper
• 2 c water
• 1 c white wine
• 1 (28-oz) can tomato sauce
• 1 c chicken stock
• 3 bay leaves
• ½ t saffron threads
• 1-2 c seafood mix: calamari rings, scallops, bay shrimp, etc.
• 1-2 c whole clams
• 1-2 c whole shrimp, shells removed, deveined
• 1-2 c mussels, cleaned, beards removed
• ¼ c lemon juice
• Lemon wedges (garnish)
• Parsley, rough chop (garnish)
• Toasted French bread

Directions

1. Set pressure cooker to "sear", add butter, adjust time to 15 minutes, and press "start/stop". When hot, add flour and mix well until flour darkens, about 5 minutes. Pour in white wine and whisk. Add onions, garlic, tomatoes, corn, and celery. Simmer for 5 minutes. Season with salt and pepper.
2. Add water, tomato sauce, chicken stock, and add bay leaves and saffron. Add all seafood. Close lid and lock. Set to "fish", adjust time 10 minutes, and press "start/stop".
3. When done, natural release for 15 minutes, then quick release to make sure all pressure is released before opening lid. Carefully open lid, add lemon juice, and stir. Check seasoning and add salt and pepper, if needed. Ladle into serving dishes. Top with lemon wedges, parsley, and bread.