INGREDIENTS
- 28 ounces diced tomatoes packed in juice 3 1/2 cups
- 10 ounces frozen sliced zucchini; or 1 medium zucchini sliced into 1/4- inch-thick rounds, 2 cups
- 1/2 cup frozen chopped onion or 1 small yellow or white onion, peeled and chopped
- 4 ounce diced pimientos (1 jar); do not drain
- 1 tbsp dried Provençal or Mediterranean seasoning blend
- 4 frozen skinless cod fillets 6 ounces each
INSTRUCTIONS
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Stir the tomatoes, zucchini, onion, pimientos, and seasoning blend in an Instant Pot. Lock the lid onto the cooker.
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Option 1 Max Pressure Cooker
Press Pressure cook on Max pressure for 3 minutes with the Keep Warm setting off. -
Option 2 All Pressure Cookers
Press Pressure Cook or Manual on High pressure for 4 minutes with the Keep Warm setting off. The valve must be closed. -
Use the quick- release method to bring the pot’s pressure back to normal. Unlatch the lid and open the cooker. Nestle the cod fillets into the sauce. Lock the lid back onto the pot.
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Option 1 Max Pressure Cooker
Press Pressure cook on Max pressure for 5 minutes with the Keep Warm setting off. -
Option 2 All Pressure Cookers
Press Pressure Cook or Manual on High pressure for 6 minutes with the Keep Warm setting off. The valve must be closed. -
Again, use the quick- release methodto bring the pot’s pressure back to normal. Unlatch the lid and open the cooker. Use a large cooking spoon to transfer the fish and sauce to serving bowls.
RECIPE NOTES
Beyond
– If you don’t want to use a Provençal or Mediterranean seasoning blend, substitute 1 teaspoon lemon pepper seasoning, 1 teaspoon dried marjoram, and 1 teaspoondried thyme.
– Garnish each serving with 1 tablespoon butter or a generous drizzle of extravirgin olive oil.
– Substitute four frozen 6-ounce halibut or tilapia fillets for the cod.
– Garnish with finely grated lemon zest and/or drained and rinsed capers. Or skip those and garnish each serving with a little tapenade. And don’t forget garlic toast!