SEAFOOD STEAM POT RECIPES RECIPES

Steps:

• Preheat oven to 400°F. Rub a little bit of olive oil over the stew meat. Place stock bones and stew meat into the Cooking Vessel.
• Once the oven has preheated, place the Cooking Vessel into the oven. Roast in the oven for about 45 minutes. Turn the bones and meat pieces half-way through cooking, until nicely browned.
• When the bones and meat are nicely browned, remove theCooking Vessel from the oven and place it into the Cooking Base.
• Add carrots, onions celery tops, garlic, parsley, bay leaves and peppercorns into the Cooking Vessel.
• Fill with cold water, 2 inches over the top of the bones (about 8-9 cups of water).
• Close the lid. Select-SLOW COOK and set the time to?12 hours.?Press START.
• From time to time check in on the stock and use a large metal spoon to scoop away the fat and any scum that rises to the surface.
• Do not stir the stock while cooking. Stirring will mix the fats in with the stock, clouding up the stock.
• Once the cooking cycle is complete, open the lid.
• Strain the beef stock through strainer.
• Serve immediately or let cool to room temperature then chill in the refrigerator. If you plan to freeze the stock, however, remove and discard the fat, pour the stock into a jar or plastic container.

Steps:

• Turn the Instant Pot® on. Choose the Sauté program and the Normal setting. Once it has come up to temperature, add the oil.
• Add the garlic and onions and cook, stirring frequently for 3 minutes, or until they begin to soften. Add the peppers, potato, smoked paprika, chicken broth, and tomatoes.
• Closed the lid and vent, set to Stew” and the temperature to Normal. Set the timer to 5 minutes.
• Once the time is up, quick release the pressure according to the manufacturer’s directions to release the steam.
• Open the lid and add the cod fillet, close the lid and the vent, set to Stew and the temperature to Less. Set the timer for 8 minutes.
• When the time is up, quick release the pressure according to the manufacturer’s directions. Open the lid and stir in the shrimp. Close the lid for 5 minutes to allow the shrimp to heat through.
• Ladle the stew into a large bowl, garnish with herbs and lemon wedge.