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LOCATION: Recipes >> Pressure Cooker >> Fish Stew

Print this Recipe    Fish Stew

Saffron Fish Stew
Makes 8 servings.

1 pound firm whitefish (halibut, haddock, cod, pollack, etc.)
1/4 cup dry white wine
1 medium onion, finely chopped (about 1 cup)
2 cloves garlic, minced
1/4 cup chopped parsley
1 bay leaf
8 small new red potatoes
3 carrots, cut into 1/2-inch chunks
1 (14 1/2-ounce) can chicken broth
Pinch of saffron threads OR 1/4 teaspoon tumeric

1 small red pepper, cut into chunks
1 cup frozen peas

Cut fish into 8 chunks. Place wine, onion, garlic, parsley, and
bay leaf in a 4- or 6-quart Presto pressure cooker. Add fish and
turn to coat. Let marinate while preparing vegetables. Scrub potatoes
and remove one strip of peeling around each. Put potatoes and
carrots in pressure cooker. Add chicken broth and saffron. Close
cover securely. Place pressure regulator on vent pipe. Cook 2
minutes, at 15 pounds pressure, with pressure regulator rocking
slowly. Cool cooker at once. Stir in red pepper and frozen peas.
Close cover securely. Place pressure regulator on vent pipe and
cook 1 minute with pressure regulator rocking slowly. Cool cooker
at once. Discard bay leaf.

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