Pressure Cooker Fennel and Scallop Bisque

By JimMac

Ingredients

• 2 small fennel bulbs, about 1 1/4 pounds total
• 1 med. onion, about 6 ounces
• 1 med. red potato
• 1 stalk celery
• 1 large clove garlic
• 3 Tbsp unsalted butter
• 1/4 pounds sea scallops
• 1 cup fish stock or clam juice
• 1 cup of water
• 1/4 cup dry white wine or sherry, optional
• Salt and Pepper to taste
• Nutmeg freshly ground
• Hot Pepper sauce (optional)

Details

Servings 10

Preparation

Step 1

Trim the long stalks from the fennel down to the bulb. Peel the outside
of the bulb, remove the core, and cut the bulb into thin slices. Cut the
onion and potato into thin slices too. Remove the strings from the
celery and cut into thin slices. Mince the garlic. Melt the butter in
the pressure cooker. Add the fennel, onion, potato, celery and garlic
and cook over medium high heat, stirring often, until soft about 7
minutes. Rinse and drain the scallops. Add them, fish stock or clam
juice and water and wine to the pressure cooker. Cover and bring up to
full pressure then reduce heat to stabilize pressure. Cook for 10
minutes and release pressure. Puree with a hand held blender or food
processor. Add salt, pepper and nutmeg to taste. If a richer soup is
wanted, you can add 1/4 cup heavy cream.