posted by Sue Freeman 09-03-98 6:16 AM
San Fransico Cioppino
1 lb scrod, cod, or other firm fish about l in thick
1 cup chopped green sweet pepper
1/2 cup chopped onion
3 cloves garlic, minced
1 1/2 tsp dried oregano or basil, crushed
1 1/2 tsp black pepper
1 (28 ounce) can diced tomatoes, undrained
1 cup chicken or veggie broth
3 T tomato paste
1/2 lb medium shrimp shelled and deveined
1 (6 ounce) can crab meat, drained
3 T snipped parsley fresh
few dashes of hot pepper sauce (optional)
Cut fish into 4 pieces.
In a 4 to 6 qt pressure cooker
combine next 8 ingredients. Place fish on top.
Lock lid in place. Place pressure regulator on vent pipe (if you have a first generation cooker). Over high heat bring cooker up to pressure just until pressure regulator begins to rock slowly.
Quick release the pressure. (with a first generation cooker run under cold water). Carefully remove lid.
Add shrimp and crab meat to cooker. Bring to boiling, stirring gently to break up fish fillets. Stir in parsley and hot pepper sauce. Cook for 1 to 2 minutes or til shrimp turns pink. Makes 6 main dish servings.
(8 cups)