East-West Curried Seafood Stew

Are you a fan of bouillabaisse? Well, prior to meeting my husband, I’d actually never had bouillabaisse, which is surprising since I’ve always been quite the foodie. Now, I’m somewhat of a connoisseur. Bouillabaisse is essentially a type of seafood stew that’s packed full of veggies, beans, herbs and spices. Using a pressure cooker to prepare such stew can substantially reduce your cooking time while also preserving all the savory flavors. Here’s a fun and delicious pressure cooker bouillabaisse recipe that’s perfect if you’re in the mood for something exotic: "East-West Curried Seafood Stew".

What You Need:

-2 cloves garlic, minced
-1 apple, peeled and chopped
-1 banana, peeled and sliced
-1⁄2 cup of raisins
-1⁄4 cup curry powder
-2 tablespoons of packed brown sugar
-1⁄4 teaspoon of ground cumin
-1⁄4 teaspoon of crushed saffron threads
-2 cups of unsweetened coconut milk (*see tip below)
-2 cups of chicken stock
-2 tablespoons of freshly squeezed lemon or lime juice
-1 teaspoon of Worcestershire sauce
-3⁄4 cup of heavy or whipping (35%) cream
-12 large mussels, scrubbed and debearded
-16 large shrimp, peeled and deveined
-16 sea scallops
-12 ounces of snapper (or halibut or other firm white fish), cubed
-1⁄2 cup of cooked chickpeas
-1⁄2 cup of diced red bell pepper
-1⁄4 cup of chopped cilantro
*Tip: Unsweetened coconut milk comes in a can and is easy to find in Asian markets. It adds an exotic flavor to soups and curries but is high in saturated fat and calories. For most recipes, you can substitute "light" coconut milk, which has half the fat of regular coconut milk. Shake the canned coconut milk before opening it, as the thick cream tends to separate and rise to the top..

Recipe courtesy of "125 Best Chicken Recipes" by Rose Murray © 2014 www.robertrose.ca. Reprinted with publisher permission.

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