Pressure Cooker Haddock in Creamy Tomato Broth with Potatoes, Carrots and Kale Recipe

§  1pound wild caught Haddock Filetsfrozen, preferably - or other white fish

§  2tablespoons gheebutter or coconut oil

§  1medium onion, finely chopped

§  1medium peeled & chopped Carrot

§  1large red skinned potato, peeled & cubed

§  1clove garlic, minced or pressed

§  2cups chicken bone-brothor water

§  2cups Whole Peeled Tomatoeswith juice, fresh or canned

§  1pinch crushed red pepper flakes

§  2teaspoons sea salt (real salt)

§  1/2teaspoon black pepper

§  2cups chopped kaletightly packed

§  1/2cup heavy creamor coconut cream, if dairy free

§  2tablespoons fresh chopped parsley

§  1tablespoon fresh chopped basil

Instructions

  1. In your pressure cooker, lightly sautee onion and garlic in ghee until soft, about 3 minutes.
  2. Add chicken stock, cubed carrots and potatoes, chopped herbs and peeled/chopped tomatoes. Bring to a simmer.
  3. Layering my frozen haddock filets ontop of everything using my steamer rack insert -- the fish was just barely touching the goodies below but not fully submerged.  I added generous seasoning and pressure cooked it for 6 minutes - then quick depressurized.
  4. Carefully remove the steamer insert with the fish. And using a blender or immersion blender, puree part of the broth/veggies to thicken the liquid.
  5. Add kale, cream and fish into the thickened broth and allow to sit on the warm function for 5-10 minutes.
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Pressure Cooker Haddock in Creamy Tomato Broth with Potatoes, Carrots and Kale Recipe