Pressure Cooker Braised Halibut Provencal

By JimMac

Ingredients

• 4 pieces halibut fillet, 1 1/2" thick (about 1 1/2 lb)
• 1 Tbsp all purpose flour
• 3 Tbsp extra virgin olive oil
• 2 leeks, white and pale green parts only, halved and sliced
• 3 cloves garlic, coarsely chopped
• 2 carrots, thinly sliced
• 1 bulb fennel, white part only, trimmed and slivered
• 1 cup small mushrooms, halved
• 1/2 red or yellow bell pepper, diced
• 1 large plum (Roma) tomato, seeded and chopped
• 1/2 tsp dried thyme
• 1/2 tsp dried oregano
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/4 cup chicken stock
• 1/4 cup white wine
• 2 Tbsp chopped flat leaf parsley
• 1 to 2 tsp cornstarch, dissolved in 1 tsp water

Details

Servings 4

Preparation

Step 1

Remove skin from halibut, if desired. Dust each fillet on one side with
flour. In the pressure cooker, heat oil over high heat until almost
smoking In batches, cook fish, floured side down, for 1 minute or just
until golden brown. Transfer to a plate. Set aside.

Reduce heat to medium. Add leeks, garlic, carrots, fennel and mushrooms
then cook, stirring, for 5 minutes or until beginning to brown and
caramelize. Add red pepper and saute for 1 minute longer. stir in
tomato, thyme, oregano, salt and pepper then cook for 30 seconds. Place
fish browned side up on top of vegetables, pour in chicken stock and wine.

Lock lid and bring to full pressure over high heat. Reduce heat to just
maintain pressure and cook 3 to 4 minutes, depending on thickness of
fish. Remove from heat and release pressure quickly. The fish should
flake easily with a fork. If not, return to full pressure and cook 1 to
2 more minutes. Remove from heat and release pressure quickly.

Transfer fish to a platter and tent with foil to keep warm. If desired,
whisk cornstarch mixture into sauce. Bring to a boil, reduce heat and
simmer, stirring, until slightly thickened. Spoon sauce over each
serving of fish and vegetables. Sprinkle with parsley.