![]() Pop the lid on top, set to HIGH pressure for 4 minutes, then allow 5-7 minutes for natural pressure release. Add some water, drizzle with olive oil and sprinkle with some sea salt and chili flakes. Scatter the rest of the ingredients on top and in between the fillets. So, the first step is to add the frozen fish fillets to the pot. If you were to do fresh fish in the Instant Pot, the cooking time would be much, much shorter and might not result in the same broth. Because frozen fish takes a little longer than fresh fish, we get enough cooking time for the broth to develop its flavors. Here is the best part! Cooking Instant Pot frozen fish is the easiest thing ever. The classics: Olive oil, garlic and chili flakes are the classic Mediterranean and Italian ingredients and of course, they are part of this dish. They are great in pasta dishes, sandwiches and salads, so leftovers won’t go to waste. You can find these ingredients in the same section as other pickles or get them online. Our other two Italian ingredients were marinated baby capers and roasted, pickled red peppers. Pickled stuff: We used dried black olives, but you could also go with regular Kalamata olives or green olives. You can replace fresh tomatoes with 1/2 cup or so of tinned tomatoes. Tomatoes: We love using cherry tomatoes as they are sweeter and have more flavor (and they look pretty), but you can cut a couple of whole Roma tomatoes into quarters instead. You can use pretty much any frozen fish in this recipe as these Italian flavors are very versatile. We ran them under hot water for 10 seconds and then cut each fillet in two halves. They came as whole fillets, which didn’t fit in our 6q Instant Pot. The good news is that all of these ingredients are easily accessible and you might already have them:įrozen fish: We used two frozen sea bass white fish fillets. Try a sprightly Lago di Caldero or an easier-to-find Valpolicella.Let’s break down what you need to make this gorgeous, flaky, tender Instant Pot fish dish. Step 6 Wine Recommendation: The adage is white wine with fish, but the tomatoes in this sauce call for a red instead.Then you've got boiling water ready for the pasta. Using a slotted spoon, remove the tomato from the water, peel, and chop it. Bring a pot of water to a boil, core the tomato, and drop it into the water for fifteen seconds. Step 5 Test-Kitchen Tips: To peel the fresh tomato quickly, make double use of the pasta-cooking water.Stir it into the tomato sauce and warm for about a minute before tossing with the pasta. Step 4 Variation: To make this dish without a trip to the fish market, substitute two cans of drained tuna for the cod.Top the pasta with the remaining tablespoon parsley. ![]()
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