SAFFRON FISH STEW

1 (14 1⁄2 ounce) can chicken broth
1⁄4 cup dry white wine
4 new red potatoes, quartered
3 carrots, cut into 1⁄2-inch chunks
1 medium onion, finely chopped
2 cloves garlic, minced
1⁄4 cup chopped parsley
1 bay leaf
Pinch of saffron threads (or 1⁄4 teaspoon turmeric)
1 pound firm fish (halibut, haddock, cod, pollack) fresh or thawed, cut into 8 pieces
1 small red pepper, cut into chunks
1 cup frozen peas, thawed

Place broth, wine, potatoes, carrots, onion, garlic, parsley, bay leaf, and saffron in pressure cooker. Close cover securely. Place pressure regulator on vent pipe and cook 2 minutes with pressure regulator rocking slowly. Cool cooker at once.

Add fish, pepper, and peas. Close cover securely. Place pressure regulator on vent pipe and cook 1 minute with pressure regulator rocking slowly. Cool cooker at once (see note*). Discard bay leaf.

CAUTION:
FOR SOUPS AND STOCKS, DO NOT FILL PRESSURE COOKER OVER 1⁄2 FULL! Operating the cooker without cooking liquid or allowing the cooker to boil dry will damage the cooker.

*NOTE:
If the instructions state, "Cool cooker at once," cool the pressure cooker under a running water faucet or pour cold water over it, or place it in a pan of cold water until pressure is completely reduced. Note: Do not set hot cooker in a molded sink as it could damage the sink. Pressure is completely reduced when the air vent/cover lock has dropped. If the air vent/cover lock remains in its raised position, there is still pressure inside the pressure cooker. Continue to cool until the air vent/cover lock drops. After pressure has been completely reduced, remove the pressure regulator. Always remove the pressure regulator before opening the cover.

Makes 8 servings
From: Recipelink.com
Source: Presto 4 or 6 quart Pressure Cooker Manual, 2006

Category:  Main Dishes, Fish, Shellfish
Msg Link:  http://www.recipelink.com/msgid/3149152