Directions

1. Cut fennel bulbs in quarters, remove core and thinly slice or julienne.

2. In NuWave Pressure Cooker, heat oil on High (425°F).

3. Add fennel and saute for 2 minutes to start caramelization.
4. Add onion to fennel and continue to cook for additional 5 minutes, or until vegetables completely caramelize.
5. Add cracked pepper, pinch salt and garlic.
6. Add tomatoes, wine, vegetable juice, and fresh herbs.
7. In order listed above, place seafood in Pressure Cooker.
8. Cover with lid and lock in push plate.
9. Turn pressure regulator to 2 for high pressure.
10. Cook for 6 minutes, or until clams and mussels are open and shrimp is pink.
11. Once cooking time is complete, release steam by moving pressure regulator to steam release position.
12. Unlock push plate.
13. Transfer to soup tureen.