FIREHOUSE RECIPIES RECIPES

Steps:

• Pour the water or wine into an Instant Pot. Set the pot’s rack (with the handles up) or a large, open vegetable steamer inside the pot. Set the fillets skin-side down on the rack or in the steamer, arranging them so they overlap as little as possible (do not stack them). Set two barely overlapping lemon slices on each fillet. Sprinkle the fish and lemon slices evenly with the pepper and salt. Lock the lid onto the cooker.
• Option 1 Max Pressure Cooker Press Pressure cook on Max pressure for 5 minutes with the Keep Warm setting off.
• Option 2 All Pressure Cookers Press Meat/Stew or Pressure cook (Manual) on High pressure for 6 minutes with the Keep Warm setting off. The valve must be closed.
• Use the quick-­release method to bring the pot’s pressure back to normal. Unlatch the lid and open the cooker. Use a metal spatula to transfer the fillets one by one to serving plates

Steps:

• In a large pot, melt butter. Add onions, and heat on low heat until onions are translucent, 5 to 8 minutes.
• Add flour and stir 1 to 2 minutes.
• Add the milk, vegetable broth, reserved clam juice, potatoes, bay leaf, thyme and salt & pepper to taste.
• Bring to a boil, then cover and cook on low until potatoes are soft, about 10 minutes.
• Remove half of the soup and discard bay leaves, put soup in blender and blend until smooth. Return to pot.
• Add clams, corn and adjust salt if needed and cook another 5 minutes.
• Serve and garnish with fresh parsley.