Pressure Cooker Saffron Fish Stew

By JimMac

Ingredients

• 1 pound firm fish (halibut, haddock, cod, pollack, etc.) fresh or thawed
• 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 turmeric
• 1 small red pepper, cut into chunks
• 1 cup frozen peas

Preparation

Step 1

Cut fish into 8 chunks. Place wine, onion, garlic, parsley, and bay leaf
in a 4 or 6 quart 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.