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Print this Recipe    Creole Cod

Creole Cod
Makes 8 servings.

1/4 cup vegetable or olive oil
2 cups chopped onion
1 large green pepper, chopped
1 cup chopped celery
2 cloves garlic, minced
1 (28-ounce) can tomatoes, chopped
1/4 cup white wine
2 (1-pound) packages (blocks) frozen cod fillets
2 bay leaves
1 tablespoon paprika
1/2 teaspoon cayenne pepper
1 teaspoon salt

Saute onion, green pepper, celery, and garlic in oil in a 4- or
6-quart Presto pressure cooker. Remove vegetables from pan and
reserve. Drain juice from tomatoes (about 1 cup). Place the tomato
juice, wine, and cooking rack or steamer basket in pressure cooker.
Put 2 frozen blocks of fish on rack in a criss-cross fashion. Do
not allow fish to extend above the 2/3 full level in the pressure
cooker. It may be necessary to break fish up slightly. Close pressure
cooker cover securely. Place pressure regulator on vent pipe. Cook
for 5 minutes, at 15 pounds pressure, with regulator rocking slowly.
Cool pressure cooker at once. Remove fish and reserve. Add sauteed
vegetables, tomatoes, bay leaves, paprika, cayenne pepper, and salt
to juices in pressure cooker. Break reserved fish into large chunks
and place in pressure cooker. Close pressure cooker cover securely.
Place pressure regulator on vent pipe. Cook for 0 minutes, at 15
pounds pressure. Cool cooker at once. Remove fish. Pour sauce over
fish, discarding bay leaf. Serve in bowls with a portion of cooked
rice in the center.

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