While working with Nutricook, I was tasked with creating some easy one-pot pressure cooker dishes that are simple and budget-friendly. I love a good challenge, I also enjoy saving money on my grocery bills. This simple fish chowder recipe uses store-cupboard ingredients, plus some frozen fish fillets. Any white fish works for this recipe. Frozen fish is a staple in my freezer, making it super convenient for a quick curry, or a delicious pastry-topped fish pie.
Serves 4, prep time 10 minutes, cooking time 5 minutes
INGREDIENTS
1 large onion, chopped
3 celery sticks, sliced
300g frozen sweetcorn
400ml hot vegetable stock
3 garlic cloves, chopped
1 tsp paprika
1 tbsp dried parsley
1 tsp black pepper
½ tsp salt
2 tbsp of fish sauce
10 baby new potatoes, quartered
6 frozen sole fillets (or any flaky white fish)
1 cup single cream
2 tbsp cold water
2 tbsp cornstarch
Dried fried onion and fresh bread to serve
METHOD
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 on top, then place the sole fillets over the potatoes.
Close the lid and seal the valve. Select the pressure setting and set the five-minute timer at high pressure.
In the meantime, combine the cornstarch with cold water in a separate bowl.
Once the cooking time is up, manually release the pressure.
Stir the contents of the pot to break up the fish, and then stir in the cream.
Gradually add the cornstarch mixture until the sauce thickens, and season further if needed.
Finally, serve the dish topped with crispy fried onions and fresh bread.
