- 2 tablespoons olive oil
- 1 fennel, fronds removed and saved
½ medium onion, thinly sliced or julienned
- 2 fresh bay leaves
- 2 sprigs fresh oregano, leaves only
- 2 sprigs fresh marjoram
- 2 sprigs fresh thyme
- 2-3 cloves garlic, smashed
1 (15½-ounce) can whole peeled plum tomatoes, crushed by hand
½ cup white wine
½ cup vegetable juice
- 3 clams
- 15 mussels
- 12 medium shrimp, peeled, cleaned and deveined
- 1 (4-ounce) fillet of cod
½ cup crab meat (optional)
- Kosher salt & black pepper to taste
- Cut fennel bulbs in quarters, remove core and thinly slice or julienne.
In NuWave Pressure Cooker, heat oil on High (425°F).
- Add fennel and saute for 2 minutes to start caramelization.
- Add onion to fennel and continue to cook for additional 5 minutes, or until vegetables completely caramelize.
- Add cracked pepper, pinch salt and garlic.
- Add tomatoes, wine, vegetable juice, and fresh herbs.
- In order listed above, place seafood in Pressure Cooker.
- Cover with lid and lock in push plate.
- Turn pressure regulator to 2 for high pressure.
- Cook for 6 minutes, or until clams and mussels are open and shrimp is pink.
- Once cooking time is complete, release steam by moving pressure regulator to steam release position.
- Unlock push plate.
- Transfer to soup tureen.
- Fennel tastes like celery but smells like licorice.
- Remove fronds from fennel. Use fronds for garnish, or save for other recipes or your compost.
- You can substitute seafood stock for chicken stock.