This seafood recipe is amaaaay-ZING!  I tweaked it a bit but it’s got some heavenly flavors that’s going to dance in your mouth!  I love seafood.  It always reminds me of traveling and vacationing by the beautiful oceans of our planet.  This recipe is completely pescatarian.  It’s also fast and super easy, and perfect for this chilly gloomy weather.

THE SOUP BASE INGREDIENTS:
A Mild Roux Mix

  • 1 Tbsp Flour
  • 1 Tbsp Butter
  • 1 Cup White Wine
The Stock & Other Ingredients
  • 2 Cups Water
  • 1 Cup Chicken Stock
  • 1 Whole Onion (Chopped)
  • 2 Whole Tomatoes (Chopped)
  • 1/2 Cup Corn (Optional – I added these last minute so I didn’t take a photo)
  • 1/2 Cup Celery (Optional – I didn’t add any cause my husband doesn’t like them much)
  • 4 Cloves of Garlic (Chopped – Not pictured, I forgot about it.)
  • 1 Can Tomato Sauce
  • 3 Bay Leaves
  • 1/2 Tsp Saffron Strands

Press the START button on the pressure cooker to heat up the heating element for the Browning feature.  We’re going to make a mild roux mix so the chowder is slightly thick but not overly dense.
Melt the butter in the inner pot and then add the flour to the butter and mix with a wooden spoon.  Start diluting the roux with the white wine little by little.

To the roux mix, add the chopped onions, garlic and chopped tomatoes, plus the celery.  (Sorry, the photos of my ingredients are kind of out of order.)  Cook the mixture for just a couple of minutes and then you can shut off the pressure cooker by pressing the CANCEL button.  The mixture should look like this.  Thick and creamy.  Season with salt and pepper.

Now add to the mix all the water, tomato sauce and chicken stock.  Add the bay leaves and saffron.  Give everything a good mix.  The soup base should be pretty watery with a slight hint of thickness.  If it’s still too thick, add more water or stock…..or wine for that matter.  You can never have too much wine!

SEAFOOD INGREDIENTS:

  • 1-2 Cups Seafood Mix (Calamari Rings, Scallops, Bay Shrimps, etc.)
  • 1-2 Cups Whole Clams
  • 1-2 Cups Whole Shrimp (Shells removed)
  • 1-2 Cups Whole Mussels (The ones in my photo were the only ones I could find at my market)
  • 1-2 Cups Langostino Tails
  • 1-2 Cups Chopped Salmon (Or any other fish is fine)

Now it’s time to add all the wonderful seafood to the soup base mix.  This is what I’m talking about!!!  I listed the ingredients as 1-2 cups for everything because some people like a bit more of something and a bit less of something else. Plus, it’s also so you don’t over-fill the cooking pot.  You always want to leave at least about 2-inches from the top rim to prevent over-flowing.  (If you like, you can remove the shells so there is more room.)
Once all the seafood has been added, give everything another good stir.  Then shut the lid and turn it to lock it into position.  Adjust the Pressure Valve to “Airtight”.  Press the PRESSURE COOK TIME button to 10-minutes and then press START.

That is it.

I know with all the ingredients for this recipe, it may come off kind of complicated but it’s not.  It’s super easy!  10-minutes will get everything all nicely cooked and the flavors melded together.  You can tweak this recipe to your liking by adding all sorts of seafood or vegetables to it.  The world is your “oyster”!  (Pun intended).

When the pressure cooker is finished with its cooking cycle, it will beep and go to keep warm automatically and start dropping the pressure down by itself.  This recipe, you can choose to release the pressure manually or let it drop down in pressure by itself, it doesn’t make a difference.  But always check that “Pressure Float Valve” has dropped before attempting to turn the lid to unlock and open it.

I have never made this soup before, whether on the stove-top or in the pressure cooker.  But hot damn, it smelled so good! I spooned out a bit to taste and oh-my-goodness, I wanted to faint!  It was soooo good.  I was amazed!  I’m not trying to toot my own horn or anything like that.  I totally surprised even myself by how good it was.  If you like seafood, this is going to blow your socks off!  My HB was drooling all over the place, and his socks shot clear across the room!  Okay, not really, but that’s only cause his socks have too many holes in them.

ENJOY!!!

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10 Comments

  1. Carolyn Jung on the 13. Dec, 2011 remarked #

    Living in the Bay Area, I can never pass up a good seafood stew, especially at this time of year when Dungeness crab is in season. Would have never thought to make this in a pressure cooker. That’s genius!

  2. AM on the 26. Dec, 2011 remarked #

    How many people does this fine dish serve?

    • Patty on the 26. Dec, 2011 remarked #

      Probably about 8 depending on how much each person can eat!

  3. suzie on the 14. Jul, 2012 remarked #

    Looking forward to trying this! Do you put the frozen fish in, or must you thaw it first? Some of your fish (eg TJs) looks frozen while some looks fresh (eg salmon), thanks!!!

    • Patty on the 16. Jul, 2012 remarked #

      With seafood, it doesn’t matter if you mix frozen or thawed. It will cook at the same rate pretty much.

  4. Shannon on the 07. Sep, 2012 remarked #

    I love your blog! I just got an electric pressure cooker and after I was able to cook an artichoke in 17 minutes I was hooked. When you say it takes ten minutes to cook does that mean at high or low pressure? My pressure cooker has both settings.

    • Joanne on the 24. Mar, 2013 remarked #

      Does any know the answer to whether it should be set to high or low?

  5. Dale on the 29. Mar, 2013 remarked #

    I just cooked this recipe. Loved it, tasted great. I would only make one reccomendation, from experience, let this recipe drop pressure slowly, I used the quick pressure release and while it didn’t harm the flavour it made a huge mess and sprayed stock and soup all over my benches and cupboards.

    I’m new to pressure cooker and learnt this same lesson on double bowl porridge. I’m not making this mistake again.

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