Make a classic seafood stew with mussels, prawns, fish and squid in a rich tomato and white wine broth. An easy, impressive pressure multicooker meal.
You will need:
- ¼ cup olive oil OR 50g butter
- 1 large fennel bulb, dry outer leaves removed, green tops discarded, sliced thinly
- 1 leek, white part only, thinly sliced
- 3 cloves garlic, sliced thinly
- 1 tsp dried chilli flakes
- 1 bottle white wine
- 2 cups water
- Pinch of saffron (about 15 threads - optional)
- 1kg chopped tomatoes
- 1 Tbs tomato paste
- 1kg black lipped mussels, washed, de-bearded
- 200g prawn meat OR scallops, butterflied
- 200g firm fleshed white fish
- 200g cleaned squid, cut into rings or baby octopus, halved lengthways
- Salt & pepper
- ½ cup roughly chopped flat leaf parsley
To Serve
- Baguette or crusty loaf
Let's make it:
Step 1:
Combine the olive oil, fennel, leek, garlic and chilli in the Pressure Multicooker. Press BROWN, then press START/STOP. Sauté until fragrant but not coloured.
Step 2:
Add white wine, water, saffron, tomatoes and tomato paste. Stir for a couple of minutes. Secure the lid, ensure the Steam Release Dial is in the ‘seal’ (closed) position. Press MANUAL PRESSURE. Reduce setting on timer to 5 minutes. Press START/STOP. When the cooking has finished, release the steam and remove the lid.
Step 3:
Add the mussels and spread them out evenly, covering them with the hot liquid where possible. Set on SIMMER and press START/STOP.
Step 4:
When the mussels are open, stir in the remaining seafood and cook until just cooked through. Taste then season with salt and pepper if needed.
Step 5:
Stir in the parsley and serve hot with a crusty loaf.
