Fish And Seafood; Fish And Salsa Ranchero; Fish And Seafood Timetable - Presto 02141 Instruction And Recipe Manual

Fish and Seafood

Fish and seafood are the basis of some of the healthiest and most nutritious meals you can make. Steaming them in the pressure cooker brings
out their finest, fullest flavors.
Fish and seafood cook very quickly under pressure, and the cooking time required is directly related to the thickness of the seafood. To
prevent overcooking, do not cook fish or seafood that is less than ¾ inch thick. For fish or seafood more than 1 inch thick, cook for the
suggested time in the timetable below and then allow the cover to remain on the pressure cooker for another minute after the air vent/cover
lock has dropped.

Fish and Seafood Timetable

To cook, pour 1 cup of water or other cooking liquid into the cooking pot.
If using the cooking rack, position it in the cooking pot and then place fish or seafood on the rack. Close cover. Place quick pressure release
valve on vent pipe. Press FISH and adjust time as necessary.
To prevent overcooking, use the quick pressure release method after cooking fish and seafood.
SEAFOOD
(Fresh or Thawed)
Fish Fillets
Salmon Fillets
Shrimp
Tuna Fillets
NOTE: When fish and seafood are cooked 0 minutes, once pressure is reached, the unit will stop heating.
Fish in Salsa Ranchero
1 tablespoon olive oil
1 small onion, chopped
½ small orange or yellow pepper, chopped
1 clove garlic, minced
1 cup water
1 pound tomatoes, peeled and chopped
1 tablespoon minced fresh parsley
1 tablespoon minced fresh cilantro
½ teaspoon salt
½ teaspoon ground cumin
½ teaspoon dried oregano
1 pound of cod fillets, 1 inch thick
• • • • • • •
Corn or flour tortillas
FOR FISH AND SEAFOOD, DO NOT FILL COOKING POT OVER
SIZE
1 inch thick
1 inch thick
Medium to Large (36 to 42 count)
Jumbo (21 to 25 count)
1 inch thick
COOKING TIME
(Minutes)
With cooking pot in cooker body, press SAUTÉ and preheat
cooker. Add oil; sauté onion, pepper, and garlic until tender.
Press CANCEL. Add water, tomatoes, parsley, cilantro, salt,
cumin, and oregano. Place cod fillets in sauce. Close cover.
Place quick pressure release valve on vent pipe. Press FISH
and then adjust time to 0 minutes.
When time is up, use quick pressure release method.
Cut 2 or 3 tortillas into thin strips. Stir into mixture. Serve
in bowls with additional warm tortillas.
4 servings
12
⅔
FULL!
0
0 –1
1
2
0 –1