Cioppino

Author

NuWave

Servings

4-6

Category

Side Dishes

Ingredients

• 2 tablespoons olive oil
• 1 fennel, fronds removed and saved
• ½ medium onion, thinly sliced or julienned
• 2 fresh bay leaves
• 2 sprigs fresh oregano, leaves only
• 2 sprigs fresh marjoram
• 2 sprigs fresh thyme
• 2-3 cloves garlic, smashed
• 1 (15½-ounce) can whole peeled plum tomatoes, crushed by hand
• ½ cup white wine
• ½ cup vegetable juice
• 3 clams
• 15 mussels
• 12 medium shrimp, peeled, cleaned and deveined
• 1 (4-ounce) fillet of cod
• ½ cup crab meat (optional)
• Kosher salt & black pepper to taste

Directions

1. Cut fennel bulbs in quarters, remove core and thinly slice or julienne.
2. In NuWave Pressure Cooker, heat oil on High (425°F).
3. Add fennel and saute for 2 minutes to start caramelization.
4. Add onion to fennel and continue to cook for additional 5 minutes, or until vegetables completely caramelize.
5. Add cracked pepper, pinch salt and garlic.
6. Add tomatoes, wine, vegetable juice, and fresh herbs.
7. In order listed above, place seafood in Pressure Cooker.
8. Cover with lid and lock in push plate.
9. Turn pressure regulator to 2 for high pressure.
10. Cook for 6 minutes, or until clams and mussels are open and shrimp is pink.
11. Once cooking time is complete, release steam by moving pressure regulator to steam release position.
12. Unlock push plate.
13. Transfer to soup tureen.