- 1 lb. cleaned fish (cod, halibut or salmon), cut into 1 inch cubes
- ½ lb. mussels, steamed and unshelled
- ½ lb. prawns, unshelled and deveined, remove heads
- ½ lb. clams, scrubbed
- 1 onion, diced
- 1 stalk celery, diced
- 2 cloves garlic, minced
- 6 cups fish stock
- ½ cup sherry white wine
- 3 tbsp. tomato paste
- 2 tbsp. olive oil
- ¼ stick butter
- ½ tsp. Calabrian pepper
- Course Coarse Sea Salt and ground white pepper to taste
- 2 tbs. dehydrated wakame seaweeds
- Parsley, cilantro and chopped chives
Heat olive oil and butter in your MAGEFESA pressure cooker over medium heat add garlic and sauté. Stir in onion and celery. Sweat for 8 to 10 minutes over medium-low heat or until onions appear translucent.Pour sherry white wine into the pot and cook over high heat for a couple of minutes, until alcohol evaporates. Incorporate the tomato paste, fish stock and broth from the steamed mussels. Let it cook for 4 or 5 minutes. Stir in fish, mussels, clams and prawns. Sprinkle with wakame seaweeds and season to taste.
Close lid securely, select position I, bring to pressure over high heat and wait until pressure regulating valve begins to release steam. Reduce heat to medium-low and cook for 2-3 minutes (Practika Plus, Qualix and Athenas models), 1-2 minutes (Nova model).
Once cooking time has elapsed, remove pressure cooker from heat source and release steam using the fast pressure release method. Open the lid cautiously following the instructions manual indications. Adjust seasonings, sprinkle with parsley, cilantro or fresh chives and serve.