FOR ALL FISH AND SEAFOOD, REDUCE PRESSURE INSTANTLY BY PLACING COOKER UNDER
COLD WATER (FAUCET).
Amount of Liquid
|
Fish and Seafood
|
Minutes to Cook
|
| 4.2 Qt. Cooker |
6/8 Qt. Cooker |
at 10 Lbs. |
at 15 Lbs. |
| |
|
|
|
|
| 1 cup |
2 cup |
Fish Steaks - 3/4 in. thick. Season with salt and pepper.
Dip in flour. Brown in hot shortening in cooker. Place Steaks on rack.
Add water. Cover and cook. |
4-6 |
3-5 |
| 1 cup |
2 cup |
Steamed Fish - 3/4 in. thick. Place water, sliced onion,
bay leaf and parsley in cooker. Season fish and place on rack in cooker.
Cover and cook. |
3-5 |
2-4 |
| 3 cups |
6 cups |
Finnan Haddie (Salt Cod) - Cover with water and let
stand 1 hour. Drain. Place in cooker with water. Cover and cook. Flake
fish and discard skin. Serve with white sauce. |
8 |
6 |
| 3 cups |
6 cups |
Shrimp - Wash shrimp. Place in cooker with water and
lemon slice. Cover and cook. Drain. Cover with cold water. Shell and clean. |
4-6 |
3-5 |
| 3 cups |
6 cups |
Lobster Tail - Wash lobster tails. Place in cooker with
water and salt. Cover and cook. Plunge lobster tails in cold water and
remove shells. |
6-8 |
5-6 |
| 3 cups |
6 cups |
Clams - Wash clams thoroughly in salted water, using
a brush to scrub the shells. Cover clams with cold water and salt. Cover
and cook. Strained clam liquid can be used in clam chowder. |
4-6 |
3-5 |
