Complementing fish with the sweet taste and incomparable crunch of nuts is a very old and almost universal tradition. Medieval Europeans learned the technique from the Arabs. When the Spaniards came in conquest of the Americas, they found the Aztecs already using seeds and nuts to thicken sauces for fish, shellfish, and poultry. Continue the tradition with this rich, yet light, cod and almond combination.
Almond Cod with Peas
Remove fish from freezer and let stand at room temperature while preparing
herb mixture. Put garlic, parsley, oregano, 1 tablespoon almonds and paprika
in food processor. Chop with an on and off motion. Heat oil in a 4- or 6-quart
Presto® pressure cooker; brown remaining 1 tablespoon almonds in hot oil.
Remove from cooker and drain on paper towels; set aside. Put chicken broth or
wine in pressure cooker and stir in herb mixture. Place cooking rack or steamer
basket in cooker. Cut fish into 4 even pieces and place on rack. Close cover
securely. Place pressure regulator on vent pipe. Cook for 2 minutes, at 15 pounds
pressure, with regulator rocking slowly. Cool cooker at once. Open and carefully
remove fish, keep warm. Remove rack. Add frozen peas to cooker. Close cover
securely. Place pressure regulator on vent pipe. Cook for 1 minute, at 15 pounds
pressure, with regulator rocking slowly. Cool cooker at once. If desired, thicken
mixture with 1 tablespoon cornstarch mixed with 1 tablespoon cold water. Pour
peas into serving dish; place fish on top of peas. Sprinkle fish with browned
almonds and serve.
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