Ingredients
– 1.5l- 2l vegetable soup (I prepared it the day before at 10 min HI Pressure: potatoes, carrots, celery, leeks, onions, peppers, and a turmeric root);
– 200g white fish fillet;
-200g red fish fillet;
– 150g fresh shrimp in chilli sauce;
– 100 ml of dry white wine;
– 2 small onions chopped;
– 2 cloves of garlic minced;
– a carrot thinly sliced;
– a piece of celery;
– snipped parsley;
– 4 fresh small tomatoes cut up;
– 2 tablespoons of tomato sauce;
– 2 bay leaves;
– salt;
– Parmesan cheese.
Cooking steps:
On the Sauté function, add: vegetables, wine, tomato sauce, salt, bay leaf, vegetable soup and fish.
Carefully secure the pressure cap and choose the HI Pressure function.
Cooking times:
– 10 minutes Sauté Hi;
– 10 min Hi Pressure;
– 10 min NPR (normal pressure release – keep warm).
Add parmesan and chopped parsley at the end .
Bon apetit!!!