Serves 6, prep time 10 minutes, cooking time 5 minutes
1 large onion, chopped
3 celery sticks, sliced
300g of frozen sweetcorn
400ml of hot vegetable stock
3 garlic cloves chopped
1 tsp of paprika
1 tbsp of dried parsley
1 tsp of black pepper
½ tsp of salt
2 tbsp of fish sauce
10 baby new potatoes, quartered
6 frozen sole fillets (or any flaky white fish)
1 cup of single cream
2 tbsp of cold water
2 tbsp of cornstarch
Dried fried onion and fresh bread to serve
Add the onion, celery, sweetcorn and vegetable stock to the Nutricook pot.
Next, add the garlic, salt, pepper, fish sauce and paprika.
Add the potatoes and top with the sole fillets.
Close the lid and seal the valve, select pressure and set the timer for five minutes on high pressure.
Meanwhile, combine the cornstarch and cold water.
When cooked manually release the pressure, stir the pot to break up the fish, then add the fresh cream.
A little at a time, add the cornstarch until the sauce thickens, season more if required.
Finally, serve topped with some dried fried onions and fresh bread.