FISHERMAN'S WHARF CIOPPINO

Pressure cooking time:: 5 minutes. Yields: 4 Servings
Other cooking time: 5 minutes

Ingredients:
   
12 mussels
2 large cloves garlic
1 medium onion, 5-6 oz.
1 large stalk celery
2 tablespoons olive oil
1 cup dry white wine
3 medium tomatoes, peeled and
seeded
1 can (15 or 16 oz.) tomato sauce
1 bottle (8 oz.) Clam juice
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
1/2 teaspoon sugar
1/4 teaspoon crushed red pepper
flakes
8 oz. firm fleshed fish, such as red snapper, cut in 1 1/4 inch chunks
4 oz. bay scallops
12 large shrimps, peeled
1 small red pepper, diced fine
1/2 cup minced fresh herbs, such
as parsley, cilantro, or basil
Salt and freshly ground pepper to
taste
1 cup water
   
Pull the beards from the mussels. Put the mussels in a bowl of cold salted water to soak while you proceed with the soup. Discard any mussels that open during soaking.
Mince the garlic and onion. Dice the celery. Heat oil in the pressure cooker. Add garlic, onion and celery, and cook until they begin to soften, 3 to 4 minutes. Add wine and boil over high heat for a minute. Add water.
Dice the tomatoes and add them to the pressure cooker along with tomato sauce, clam juice, thyme, marjoram, sugar and red pepper flakes. Close pressure cooker and bring up to full pressure. Reduce heat to stabilize pressure and cook for 5 minutes.
Release pressure. Drain the mussels well and put them in the pressure cooker along with the fish, scallops, shrimp and red pepper. Close thepressure cooker and bring up to pressure for 1 minute. Releasepressure. The mussels should be open and the fish shouldbe opaque. Stir in the minced herbs and season with salt and pepper to taste.