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RECIPES -Fish and Seafood

Fish with Sweet-Sour Sauce

4.2 Qt.	6/8 Qt.	Ingredients
1	2	Onions, sliced
3	6	Carrots, sliced
1	2	Bay Leaf
1	2	Parsley Sprigs
1 1/2 Cups	3 cups	Water
1 1/2 lbs.	3 lbs.	Fish (haddock, pike, trout)
1 tsp	2 tsp	Salt
Dash	1/4 tsp	Pepper
2 Tbsp	1/4 cup	Butter or Margarine
1 Tbsp	2 Tbsp	Flour
3 Tbsp	1/3 cup	Brown Sugar
1/3 cup	2/3 cup	Vinegar
1/4 tsp	1/2 tsp	Salt
4 servings	8 servings

1. Place onions, carrots , bay leaf, parsley and water in cooker. Place fish on rack in cooker. Season with salt and pepper.
2. Cover, set control to 10 PSI and cook 2-4 minutes after control jiggles. Reduce pressure instantly
3. Place fish on hot platter. Force onions and carrots through a course sieve or puree in blender; add to strained broth.
4. Brown butter, stir in flour. Gradually stir in broth. Cook until thickened, stirring constantly. Stir in sugar, vinegar and salt.
5. Pour over fish. Garnish with chopped parsley.

Perch or Halibut Steak

4.2 Qt.	6/8 Qt.	Ingredients
1 1/2 lbs.	3 lbs.	Perch or Halibut
2 Tbsp	4 Tbsp	Butter or Margarine
1 1/2 tsp	1 Tbsp	Salt
Dash	1/4 tsp	Pepper
2 Tbsp	4 Tbsp	Onion, chopped
1/4 cup	1/2 cup	Water for frozen fish
	or	or
1/2 cup	1 cup	Water for fresh fish
2 Tbsp	4 Tbsp	Flour
1/2 cup	1 cup	Water
1/4 tsp	1/2 tsp	Salt
4 servings	8 servings

1. Cut fish into individual servings.
2. Brown fish in hot fat in bottom of cooker. Place fish on rack.
3. Season with salt and pepper. Sprinkle with onions. Add water
4. Cover, set control to 10 PSI and cook for 4 minutes after control jiggles.
5. Cool cooker normally. Remove fish and place on hot platter.
6. Thicken liquid with flour mixed with cold water. Stir until smooth. Add salt and parsley.

Shrimp Curry

4.2 Qt.	6/8 Qt.	Ingredients
1 lbs.	2 lbs.	Shrimp
2 Tbsp	4 Tbsp	Fat
2 Tbsp	4 Tbsp	Flour
1 1/4 cups	2 1/2 cups	Hot Milk
1/4 tsp	1/2 tsp	Slat
Dash	1/4 tsp	Paprika
1 tsp	2 tsp	Onion, minced
1 tsp	2 tsp	Curry Powder
1 tsp	2 tsp	Lemon Juice
4 servings	8 servings

1. Cook shrimp according to chart directions.
2. Melt fat in saucepan. Blend in flour.
3. Add hot milk slowly, stirring constantly.
4. Add remainder of ingredients and cook until smooth and thickened, stirring constantly.
5. Add shrimp and serve over cooked rice.

Shrimp Creole

4.2 Qt.	6/8 Qt.	Ingredients
1/2 lbs.	1 lb	Cooked or Canned Shrimp
1/2 cup	1 cup	Onion, diced
1/2 cup	1 cup	Celery, diced
1	2	Clove Garlic, minced
1 Tbsp	2 Tbsp	Fat
1 1-lb. can	2 1-lb. cans	Tomatoes
1 8-0z. can	2 8-oz. cans	Tomato Sauce
1 1/2 tsp	1 Tbsp	Salt
1 tsp	2 tsp	Sugar
1/2 tsp	1 tsp	Chili Powder
1 Tbsp	2 Tbsp	Worcestershire Sauce
Dash	Dash	Red Pepper Sauce
1/2 cup	1 cup	Green Pepper, diced
1 Tbsp	2 Tbsp	Cornstarch
1/2 cup	1 cup	Water
6 servings	12 servings

1. Cook shrimp according to Directions Table.
2. Cook onion, celery and garlic in fat in cooker until tender but not brown.
3. Add tomatoes (with liquid), tomato sauce, seasonings, green pepper and shrimp.
4. Cover, set control to 10 PSI and cook 3 minutes after control jiggles. Reduce pressure instantly.
5. Mix cornstarch and water. Gradually stir into creole. Cook until thickened, stirring constantly. Serve over rice.

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