INSTANT POT FISH (FROZEN COD)
Instant pot cod fish cooked from frozen in an electric pressure cooker in 2 minutes. No more waiting around to thaw your fish for dinner, with this recipe, you can have this quick and healthy dinner from the kitchen to your table under 10 minutes.
Provided by Ajoke
Categories Main Course
Time 7m
Number Of Ingredients 3
Steps:
- Rinse the fish under cold water to deglaze, this step is optional. If using more than 1 frozen fish, make sure the fish are separated and not clumped together.
- Place the trivet in the instant pot and add 1 cup of water. I used 6qt IP DUO, If you are using 8qt instant pot, use the minimum water required which is 2 cups.
- Add the frozen cod fish and season with salt and freshly ground black pepper.
- Cover the lid of your instant pot securely then turn the valve to the sealing position. Select manual or pressure cook and cook on high pressure for 2 minutes then carefully do a quick release.NOTE: If the thickness of your frozen cod fillet is more than ½ an inch, you can increase the cooking time to 3 or 4 minutes. 2 minutes has always worked for me, Alternatively, let the instant pot come to natural pressure for another 5 minutes after 2 minutes on high pressure
- Serve with lemon wedge, melted butter and chopped dill or parsley sauce
Nutrition Facts : Calories 82 kcal, Protein 18 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 43 mg, Sodium 635 mg, ServingSize 1 serving
HADDOCK WITH SPINACH AND RICE
This Haddock with Spinach and Rice recipe is a seafood lovers dream! It's wonderfully light and flaky and is super quick to make.
Provided by URVASHI PITRE
Categories Main Courses
Time 14m
Number Of Ingredients 12
Steps:
- Set out the fish on the kitchen counter to defrost and proceed with the steps listed below. By the time you gather all the ingredients and get to to the fish, it should be somewhat defrosted and ready for you.
- Rinse the rice well and drain. Place the rice, water, salt, and oil in the inner liner of the instant pot and stir to mix.
- Cut 4 pieces of aluminum foil large enough to hold and wrap the fish in a pocket. Divide the spinach evenly between the four sheets. Place the fish on top. Drizzle oil, salt and pepper on top of the fish and close each packet. Close up the packets of foil into long rectangles, ensuring the packages will not leak (otherwise your rice is going to taste entirely too fishy).
- Place a steamer rack on top of the rice. Place the aluminum packets of spinach and fish on the steamer rack in one layer.
- Cook for 4 Minutes high pressure.
- Allow it to release pressure naturally for 10 mins and then release all remaining pressure.
- For the Sauce: While the rice and fish cook, mix together the mayonnaise, garlic and lemon juice and let it rest.
- To serve, divide the rice into four bowls. Spoon the spinach and fish from each packet onto the rice, pouring any juice in the package on the rice, and drizzle with the sauce, if using. Or you know, let everyone get their own fish-you've already done the cooking for them!
Nutrition Facts : Calories 418 kcal, Carbohydrate 41 g, Protein 24 g, Fat 17 g, SaturatedFat 2 g, Fiber 2 g, ServingSize 1 serving
DOWN EAST HADDOCK CHOWDER
Chowders are simple soups - usually just fish, potato, onion and milk. They are quick to make and among the best soups in Canada. This haddock chowder is a recreation of the popular chowder served at the Evangeline Snack Bar in Grand Pri, N.S. When asked the secret of the chowder's success, the waitress modestly answered, "We get good fish here." You might like to add a few cooked shrimp, a spoonful of fresh parsley or some crumbled bacon to the soup. If haddock is unavailable, substitute other firm white fish.
Provided by Strawberry Girl
Categories Chowders
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Place fish, water and salt in large saucepan.
- Bring to boil, reduce heat and simmer gently, uncovered, for 8 to 10 minutes.
- Fish is done when flesh is opaque. Remove immediately and when cool enough to handle, break into bite-size pieces.
- Reserve until rest of soup is ready.
- Skim any foam off fish stock.
- Add potatoes, onion, celery and pepper; cover and bring to boil.
- Reduce heat and simmer until tender.
- Return fish to pan.
- Pour in milk and heat through without boiling.
- Taste and adjust seasoning.
- Swirl in butter.
- Transfer to heated tureen or soup bowls and serve immediately.
INSTANT POT® SEAFOOD CHOWDER
A simple and hearty Instant Pot® seafood chowder full of veggies and flavor.
Provided by Paula Copeland
Time 1h15m
Yield 12
Number Of Ingredients 17
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add bacon and brown, 5 to 7 minutes. Add garlic and cook and stir for 30 seconds. Add onion, followed by celery and carrot. Cook and stir for 1 to 2 minutes. Turn off Saute function.
- Layer potatoes, then corn, on top of vegetable mixture. Pour in vegetable broth. Lay haddock on top, followed by shrimp and scallops.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Turn the Saute feature on and stir to break up the fish. Add thyme, red pepper flakes, and ground pepper. Mix cornstarch and water together in a measuring cup; stir into chowder and cook until thickened. Stir in milk and serve.
Nutrition Facts : Calories 203.2 calories, Carbohydrate 24.7 g, Cholesterol 58.9 mg, Fat 3.6 g, Fiber 2.9 g, Protein 18.5 g, SaturatedFat 1.1 g, Sodium 365 mg, Sugar 3.8 g
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