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
Pressure-Cooker Fish Stew
Pressure-Cooker Fish Stew
Prep Time
25 min
Cook Time
5 min
Yield
8 servings (3 quarts)
Ingredients
- 1 pound potatoes (about 2 medium), peeled and finely chopped
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 can (10-1/2 ounces) condensed cream of celery soup, undiluted
- 1 package (10 ounces) frozen corn, thawed
- 1-1/2 cups frozen lima beans, thawed
- 1-1/2 cups vegetable or chicken broth
- 1 large onion, finely chopped
- 1 celery rib, finely chopped
- 1 medium carrot, finely chopped
- 1/2 cup white wine or additional vegetable broth
- 4 garlic cloves, minced
- 1 bay leaf
- 1 teaspoon lemon-pepper seasoning
- 1 teaspoon dried parsley flakes
- 1 teaspoon dried rosemary, crushed
- 1/2 teaspoon salt
- 1 pound cod fillets, cut into 1-inch pieces
- 1 can (12 ounces) fat-free evaporated milk
Directions
- 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.
- 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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