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Ingredientes
- 1 pkt frzn cod fillets - (1 lb)
- 2 lrg garlic cloves cut in half
- 1/2 c. parsley sprigs - (lightly packed)
- 1 Tbsp. fresh oregano sprigs (or possibly 1/2 tspn dry oregano)
- 2 Tbsp. slivered or possibly sliced almonds
- 1/2 tsp paprika
- 1 Tbsp. vegetable oil
- 1 c. chicken broth or possibly wine
- 1 pkt frzn peas - (10 ounce)
Direcciones
- Remove fish from freezer and let stand at room temperature while preparing herb mix.
- Put garlic, parsley, oregano, 1 Tbsp. almonds and paprika in food processor. Chop with an on and off motion.
- Heat oil in a 4- or possibly 6-qt pressure cooker; brown remaining 1 Tbsp. almonds in warm oil. Remove from cooker and drain on paper towels; set aside.
- Put chicken broth or possibly wine in pressure cooker and stir in herb mix. Place cooking rack or possibly steamer basket in cooker. Cut fish into 4 even pcs and place on rack.
- Close cover securely. Place pressure regulator on vent pipe. Cook for 2 min, at 15 pounds pressure, with regulator rocking slowly. Cold cooker at once. Open and carefully remove fish, keep hot.
- Remove rack. Add in frzn peas to cooker. Close cover securely. Place pressure regulator on vent pipe. Cook for 1 minute, at 15 pounds pressure, with regulator rocking slowly. Cold cooker at once. If you like, thicken mix with 1 Tbsp. cornstarch mixed with 1 Tbsp. cool water. Pour peas into serving dish; place fish on top of peas. Sprinkle fish with browned almonds and serve.
- This recipe yields 4 servings.
- Comments: Complementing fish with the sweet taste and incomparable crunch of nuts is a very old and almost universal tradition. Medieval Europeans learned the technique from the Arabs. When the Spaniards came in conquest of the Americas, they found the Aztecs already using seeds and nuts to thicken sauces for fish, shellfish, and poultry. Continue the tradition with this rich, yet light, cod and almond combination.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 142g | |
| Recipe makes 4 servings | |
| Calories 101 | |
| Calories from Fat 39 | 39% |
| Total Fat 4.5g | 6% |
| Saturated Fat 0.4g | 2% |
| Trans Fat 0.09g | |
| Cholesterol 0mg | 0% |
| Sodium 174mg | 7% |
| Potassium 222mg | 6% |
| Total Carbs 11.24g | 3% |
| Dietary Fiber 4.2g | 14% |
| Sugars 3.71g | 2% |
| Protein 4.88g | 8% |
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