Pressure Cooker seafood for Austin
OK Austin, see what you think of this
SOUTH AMERICAN SEAFOOD STEW
5 minutes high pressure
3-4 minutes additional cooling
1 1/2 tbs olive oil plus 1/2 tsp paprika
1 cup coarsely chopped onions
2 tsp whole cumin seeds
3 cups fish broth or 24 oz bottled clam juice
1/4 tsp crushed red pepper flakes2 large bay leaves
1 1/4 lbs. yellow plaintains or Yukon Gold potatoes, peeled and cut into 1/2 inch pieces
1 1/2 lbs calabaza pumpkin or butternut squash, peeled and cut into 1 1/2 inch chunks
1 15 oz can diced tomatoes or whole plum tomatoes, chopped, with liquid
1 tsp salt, or to taste
1-2 cloves garlic, pushed through a press
1 tsp dried oregano leaves
1 lb.firm-fleshed white fish fillets, such as triped bass, flounder, or scrod, cut into 1 inch chunks
1/2 pound small or medium shrimp, shelled & deveined
1/4 cup chopped fresh cilantro
2 tbs freshly squeezed lime juic, or more to taste.
Heat the oil in the cooker over medium high heat. Cook the onions and cumin, stirring frequently, for 2 minutes. Add the fish broth, red pepepr flakes, bay leaves, and plaintains/potatoes. Set the calabeza pumpkin/butternut squash on top. Pour the tomatoes over the squash and sprinkle with salt. DO NOT STIR.
Lock the lid in place. OVer high heat, bring to high pressure. Reduce the heat just enough to maintain high pressure and cook for 3 minutes. Quick-release the pressure. Remove lid, tiltilng it away from you to shield from the steam
Stir well as you add the garlic and oregano; remove the bay leaves.(most of the calbeze is likely to melt into a puree and thicken the sauce.) Over medium heat, bring to a gentle boil Add the fish and cook, uncovered, for 2 minutes, stirring gently once or twice. Add the shrimp and cook until the fish becomes opaque and eaily flakes and the shrimp turns pink, 1-2 minutes more.
Adjust for salt and stir in the cilantro and enough lime juice to sharpen the flavors and give the stew a slight acid edge. Serve inlarge soup bowls.
From "The Pressured Cook", Lorna Sass
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