Magefesa PRACTIKA PLUS Manual página 27

5
MIN
INGREDIENTS
2 pounds (combined total)
of two or three varieties of
firm-fleshed fish such as cod,
ling cod, halibut, snapper or
monkfish, skinned,
de-boned and cut into 2-inch
1 teaspoon dried basil
1/2 teaspoon dried dill
1 teaspoon salt, or to taste
1/4 teaspoon pepper
1/4 cup finely chopped parsley
1/2 cup water
3 tomatoes, peeled and cut
into 1/4 inch slices
1 medium onion, chopped
1/2 pound mushroom, slices.
1 large stalk celery, chopped
2 cloves garlic, minced
5
MIN
INGREDIENTS
1 pound large shrimp or
prawns,
peeled and de-veined
1/2 pound Chinese pea pods
(fresh or frozen)
Small onion, chopped or cut
1/2 inch strips
1/2 cup unsweetened
pineapple juice
3/4 cup chicken broth
3 tablespoons soy sauce
2 tablespoons vinegar
3 tablespoons sugar
1 tablespoon cornstarch
1/4 cup cold water
FISH STEW
Put all ingredients in cooker. Bring to a boil over medium heal, stirring
occasionally, close cover and bring to pressure. Lower heal and cook for 5
minutes. Remove from heal. Reduce pressure using the Natural Release
method. Remove fish and vegetables to a serving bowl with slotted spoon.
Return cooker to the stove and boil remaining liquid with cover off until liquid
is reduced by half, stirring occasionally. Ladle liquid over fish and serve.
chunks
SWEET AND SOUR SHRIMP
Combine all ingredients except cornstarch and 1/4 cup cold water. Bring to a boil, stirring
occasionally. Close cover and bring to high pressure. Lower heat and cook 2 minutes.
Remove from heat and reduce pressure using the Quick Release method. Remove
cover.
In a small bowl, combine cornstarch with water and stir until smooth. Pour into cooker
and cook over medium heat, stirring until sauce thickens and becomes translucent
(about 2 minutes).
Serve over hot rice.
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