Ingredients
1 handful flat leaf parsley, finely chopped
2 garlic cloves, finely chopped
1 lemon, zest and juice
4 tbsp olive or cooking oil
1 red onion, finely sliced
500g new potatoes, halved
1 red chilli, finely chopped
2 tsp fennel seeds
1 tsp smoked paprika
1 x 400g can chopped tomatoes
150ml fish stock (or vegetable stock)
100ml white wine
1 x 400g can chickpeas, drained and rinsed
200g raw unpeeled prawns
500g mixed fresh fish, cut into chunks
Salt and pepper (to taste)
Suitable for: Pressure King Pro 5.7L 12-in-1 Pressure CookerPressure King Pro 3L 8-in-1 Pressure Cooker
The Method
Make some gremolata by mixing together the parsley, lemon zest, half the garlic and 1 tbsp of oil in a bowl. Set aside for later.
Select the BROWNING function then add 2 tbsp oil and allow to heat. Add the onion and potato and stir regularly for ~5 minutes until they begin to soften.
Add the last tbsp of oil and add the garlic, chilli, fennel seeds and paprika and combine for a further 2 minutes.
Add the lemon juice, wine, tomatoes, stock and chickpeas, stir to combine then press CANCEL.
Put the lid on and close the pressure valve then select the FISH function and adjust the time to 8 minutes.
When the program has finished press CANCEL. For this recipe we recommend the QUICK RELEASE method before opening the pressure valve and removing the lid.
Add the prawns and fish and stir to combine, then put the lid on and close the pressure valve then select the FISH function again and adjust the time to 3 minutes.
When the program has finished press CANCEL. For this recipe we recommend the QUICK RELEASE method before opening the pressure valve and removing the lid.