New England Fish Stew
To add even more impact and make this a special occasion dish, float a pat of butter on top of each portion. Using heavy cream obviously makes this a richer stew, but you can substitute milk if you prefer.
INGREDIENTS | SERVES 4
- 2 tablespoons butter
- 1 large Vidalia onion, diced
- 2 stalks celery, diced
- 4 large carrots, peeled and diced
- 4 medium russet or red potatoes, peeled and cut in ½" cubes
- 1 pound firm-fleshed white fish fillets (like cod), cut in ½" pieces
- 2 cups fish stock or clam juice
- 1 cup cold water
- 1 bay leaf
- ½ teaspoon dried thyme
- 1 cup heavy cream or milk
- 1 cup fresh or thawed frozen corn kernels
- Salt and freshly ground white or black pepper to taste
- OPTIONAL: additional butter to taste
- OPTIONAL: fresh chopped parsley to taste
Add the butter to the cooker and bring it to temperature over medium heat. Add the onions; sauté for 3 minutes, or until soft. Stir in the celery, carrot, and potatoes; sauté for 1 minute. Add the fish, fish stock or clam juice, water, bay leaf, and thyme.
Lock the lid in place; increase to high heat and bring the pressure cooker to high pressure. Adjust the heat to maintain the high pressure and cook for 4 minutes. Reduce the pressure with your cooker's quick-release method. Remove the lid, tilting it away from you to allow any excess steam to escape.
Remove and discard the bay leaf. Stir in the cream or milk and corn. Taste for seasoning and add salt and pepper to taste. Simmer until the corn is cooked and the chowder is hot.
Transfer to a serving tureen or individual bowls and top with additional butter, if desired. Garnish with parsley, if desired.
Newer Pressure Cooker Innovation
B/R/K pressure cookers (sold by Pleasant Hill Grain) have a continuously-adjustable pressure regulating valve that saves you from constantly having to monitor the pressure level; the valve maintains the pressure you set and also lets you change that pressure setting at any time during the cooking process.