Fish Stock; Vegetable Stock - Mellerware JUNO Manual De Instrucciones

Fish Stock

Makes about 6 cups
• 900 g fish and shellfish meat, bones, heads and
shells
• 1 celery stalk, cut into several pieces
• 1 carrot, scraped and cut into several pieces
• 1 bay leaf
• 1 teaspoon thyme
• 4 peppercorns
• 2 sprigs parsley
• 1 onion, peeled and sliced
• Salt to taste
• 6 cups water
Directions:
Combine all ingredients in the Mellerware pressure
cooker. Lock the lid in place and set to suggested
setting and adjust time (see below). Once finished
release pressure by opening the pressure valve,
remove the lid. Cool, then strain, and refrigerate or
freeze until ready to use.
Suggested time: 25 minutes
Suggested setting: soup

Vegetable Stock

Makes about 6 cups
• 8 cups boiling water
• 8 cups miscellaneous vegetables (see alongside),
washed and coarsely
chopped
• 2 medium onions, peeled and quartered
• 1 to 2 garlic cloves, chopped
• 3 carrots, cut into chunks
• 4 celery ribs, cut into chunks
• 1 to 2 parsnips, cut into chunks
• 2 bay leaves
• 3 to 4 sprigs parsley
• 2 sprigs of fresh thyme or oregano
• Salt to taste
Directions:
Add boiling water to the Mellerware pressure cooker.
Add all the ingredients, except salt. Lock the lid in place
and set to suggested setting and adjust time. Once
finished release pressure by opening pressure valve
and remove the lid. Allow the stock to cool slightly,
then strain, pressing the vegetables against the sides
of the strainer to extract all of the liquid. Add salt if
desired. Cool and refrigerate for up to 3 days, or freeze
for up to 3 months. Suggested vegetables for stock:
asparagus stalks, broccoli stalks, baby marrows, corn
cobs, celery, parsnip, carrot, leek greens, peeled winter
squash, peeled turnips, potatoes, sweet potatoes.
Note: skins of potatoes, parsnip. carrots, onion,
garlic may be included. Avoid using: turnip skins,
waxed squash peels, cabbage, brussel sprouts, green
peppers, eggplant and collards.
Suggested time: 10 minutes
Suggested setting: soup
Potato, Leek and Pea Soup (V)
Serves 4
• 2 tablespoons canola or olive oil
• 1 medium onion, finely chopped
• 4 leeks, well washed and finely chopped
• 500g potatoes, cubed
• 1 cup peas
• 2 tablespoons minced parsley
• 1 cup milk
• 4 cups chicken or vegetable stock
or water
• Salt and pepper to taste
• Croutons (optional)
Directions:
Sauté leeks and onions in oil in a pot or frying pan
until softened and add to the pressure cooker. Now
add potatoes, peas and parsley. Stir in the milk and
stock and season with salt and pepper. Lock the lid
in place and set to suggested setting and adjust time.
Allow pressure to drop by releasing the pressure
valve, remove the lid and allow to cool slightly. Place
ingredients into a blender or food processor. Puree until
smooth. Serve hot or cold, sprinkled with croutons.
Suggested time: 10 minutes
Suggested setting: soup