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Print this Recipe    Almond Cod

Almond Cod with Peas
Makes 4 servings.

1 (1-pound) package frozen cod fillets
2 large cloves garlic, cut in half
1/2 cup lightly packed parsley sprigs
1 tablespoon fresh oregano sprigs OR 1/2 teaspoon dry oregano
2 tablespoons slivered or sliced almonds
1/2 teaspoon paprika
1 tablespoon vegetable oil
1 cup chicken broth or wine

1 (10-ounce) package frozen peas

Remove fish from freezer and let stand at room temperature while
preparing herb mixture. Put garlic, parsley, oregano, 1 tablespoon
almonds and paprika in food processor. Chop with an on and off
motion. Heat oil in a 4- or 6-quart Presto pressure cooker; brown
remaining 1 tablespoon almonds in hot oil. Remove from cooker and
drain on paper towels; set aside. Put chicken broth or wine in
pressure cooker and stir in herb mixture. Place cooking rack or
steamer basket in cooker. Cut fish into 4 even pieces and place on
rack. Close cover securely. Place pressure regulator on vent pipe.
Cook for 2 minutes, at 15 pounds pressure, with regulator rocking
slowly. Cool cooker at once. Open and carefully remove fish, keep
warm. Remove rack. Add frozen peas to cooker. Close cover securely.
Place pressure regulator on vent pipe. Cook for 1 minute, at 15
pounds pressure, with regulator rocking slowly. Cool cooker at
once. If desired, thicken mixture with 1 tablespoon cornstarch
mixed with 1 tablespoon cold water. Pour peas into serving dish;
place fish on top of peas. Sprinkle fish with browned almonds and
serve.

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