Ease of Preparation Rating: Easy
Yield: 4-6 servings
Ingredients:
2 tablespoons (30 ml) butter
2 tablespoons (30 ml) olive oil
1 onion, diced
2 garlic cloves, minced
1 red bell pepper, seeded and diced
2 celery stalks, chopped
1 cup (240 ml) fish or seafood broth
1 cup (240 ml) white wine
1 cup (240 ml) tomato juice
1 x 28-ounce (796 ml) can chopped tomatoes, with juice
2 tablespoons (30 ml) tomato paste
1 teaspoon (5 ml) dried oregano
1 teaspoon (5 ml) dried thyme
1 bay leaf
1 teaspoon (5 ml) crushed red pepper
2 teaspoons (10 ml) salt
3 tablespoons (45 ml) lemon juice
1 pound (454 g) firm white fish, cut into chunks
½ pound (227 g) shrimp
1 pound (454 g) mussels, cleaned
½ pound (227 g) calamari
¼ cup (60 ml) chopped fresh parsley
Lemon wedges, for serving
Toasted thick crusty bread slices, for serving
Method:
Set multi-cooker to Sauté on high. Add butter and olive oil. Once butter has melted, add onions and sauté for 2 minutes. Add garlic and sauté just until fragrant. Add red pepper and celery and cook for a few minutes.
Add broth and white wine and simmer for 5 minutes. Add tomato juice, chopped tomatoes with juice, tomato paste, oregano, thyme, bay leaf, crushed red pepper, salt, and lemon juice. Select Pressure Cook on high for 10 minutes. Once cooking has finished, let steam release naturally for 10 minutes, then quick release the rest by opening the valve, making sure to vent steam away from you.
Set multi-cooker to Sauté and add fish, shrimp, and mussels. Let simmer and cook until mussels open. Add calamari and cook for 2-3 minutes.
Turn multi-cooker off. Remove bay leaf. Add parsley and stir in. Serve with lemon wedges and toasted slices of crusty bread.
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