Taste of Home
Pressure-Cooker Fish Stew
TOTAL TIME: Prep: 25 min. Cook: 5 min. + releasing
YIELD: 8 servings (3 quarts).
I love fish and chowder, so this stew is a favorite of mine. It's made without cream or whole milk so I don't have to worry about having those on hand. Feel free to top servings with a little grated cheddar. —Jane McMillan, Dania Beach, Florida
Ingredients
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1 pound potatoes (about 2 medium), peeled and finely chopped
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1 can (14-1/2 ounces) diced tomatoes, undrained
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1 can (10-1/2 ounces) condensed cream of celery soup, undiluted
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1 package (10 ounces) frozen corn, thawed
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1-1/2 cups frozen lima beans, thawed
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1-1/2 cups vegetable or chicken broth
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1 large onion, finely chopped
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1 celery rib, finely chopped
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1 medium carrot, finely chopped
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1/2 cup white wine or additional vegetable broth
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4 garlic cloves, minced
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1 bay leaf
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1 teaspoon lemon-pepper seasoning
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1 teaspoon dried parsley flakes
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1 teaspoon dried rosemary, crushed
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1/2 teaspoon salt
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1 pound cod fillets, cut into 1-inch pieces
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1 can (12 ounces) fat-free evaporated milk
Directions
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1.
Combine the first 16 ingredients in a 6-qt. electric pressure cooker; top with cod. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 2 minutes.
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2.
Let pressure release naturally. Discard bay leaf. Stir in milk until heated through.
Nutrition Facts
1-1/2 cups: 186 calories, 2g fat (0 saturated fat), 20mg cholesterol, 488mg sodium, 29g carbohydrate (9g sugars, 5g fiber), 14g protein. Diabetic Exchanges: 2 starch, 2 lean meat.
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