- Main
- Soup
- Fish
- Shellfish
- American
- Italian
- Pressure cooker
- Oven
- Adventurous
Good for, as AI judged the whole recipe.
Ingredients
For the broth
- 3 tbsp
olive oil
- 1
fennel bulb, cored and thinly sliced, any fronds reserved
- 1
yellow onion, chopped
- 6 cloves
garlic, thinly sliced
- 1 tsp
red chili flakes
- 1 tsp
dried oregano
- 2 tbsp
tomato paste
- 1 cup
dry white wine
- 1 can
whole peeled tomatoes (28 oz), crushed by hand
- 2 cups
seafood or chicken stock
- 1
bay leaf
- 1 tsp
salt, plus more to taste
1 tsp in step 4
For the seafood
- 1 lb
littleneck clams, scrubbed
- 1 lb
large shrimp, peeled and deveined
- 1 lb
skinless cod fillet, cut into 2-inch chunks
- 1/4 cup
flat-leaf parsley, chopped
- 1
lemon, cut into wedges
For the toasts
- 8 slices
sourdough bread, cut 3/4 inch thick
- 2 tbsp
olive oil
- 1 clove
garlic, peeled, left whole
- Dairy-free
Contains wheat (sourdough bread), fish (skinless cod fillet) and shellfish (littleneck clams, large shrimp).
Not checked: seafood or chicken stock.
Diets guessed by AI from the ingredients, not checked.
Steps
- Step 1
Set the pressure cooker to its sauté or browning setting and add the olive oil. When it shimmers, add the sliced fennel and onion with a pinch of the salt and cook, stirring now and then, until softened and just starting to color, about 7 minutes.
7 min
- 3 tbsp olive oil
- 1 fennel bulb
- 1 yellow onion
- Step 2
Add the sliced garlic, chili flakes, oregano and tomato paste. Stir constantly for 1 to 2 minutes, until the paste darkens slightly and smells toasty.
2 min
- 6 cloves garlic
- 1 tsp red chili flakes
- 1 tsp dried oregano
- 2 tbsp tomato paste
- Step 3
Pour in the white wine and scrape the bottom of the pot clean with a wooden spoon. Let it bubble until reduced by about half, 3 minutes.
3 min
- 1 cup dry white wine
- Step 4
Add the crushed tomatoes with their juice, the stock, bay leaf and 1 tsp salt. Turn off the sauté setting, lock on the lid, set the valve to sealing and cook on high pressure for 8 minutes.
8 min, hands-off
- 1 can whole peeled tomatoes (28 oz)
- 2 cups seafood or chicken stock
- 1 bay leaf
- 1 tsp salt
- Step 5
While the broth cooks, heat the oven to 400°F. Brush the sourdough slices on both sides with the 2 tbsp olive oil, lay them on a baking sheet and bake until golden and crisp at the edges, 8 to 10 minutes. Rub one side of each hot toast with the whole garlic clove and set aside.
10 min · 400°F
- 8 slices sourdough bread
- 2 tbsp olive oil
- 1 clove garlic
- Step 6
When the 8 minutes are up, carefully release the pressure with a quick release (keep hands and face away from the steam). Open the lid, fish out the bay leaf and taste the broth: it should be bright and well salted. Add more salt if it needs it.
- Step 7
Turn the sauté setting back on to bring the broth to a strong simmer. Add the clams, put the lid back on (valve open, no pressure) and cook 4 minutes.
4 min, hands-off
- 1 lb littleneck clams
- Step 8
Scatter the cod chunks over the broth, then the shrimp. Replace the lid and cook until the clams have opened, the shrimp are pink and the cod flakes easily, 4 to 5 minutes more. Turn off the heat and discard any clams that stayed shut.
5 min, hands-off
- 1 lb large shrimp
- 1 lb skinless cod fillet
- Step 9
Ladle the stew into wide bowls, spooning the seafood on top. Shower with the parsley and any reserved fennel fronds and serve with lemon wedges and the garlic toasts for dunking.
- 1/4 cup flat-leaf parsley
- 1 lemon
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026