BOUILLABAISSE

BOUILLABAISSE:
INGREDIENTS:

500  g  fish
1  medium  onion
1  small  tomato
3  flakes garlic
A  pinch of thyme
1  bayleaf
1  orange peel
1  tsp ground pepper
A  pinch of  saffron powder
A  few sprigs parsley
1  tbsp  olive oil
200  ml  fish stock (3/4 cup)
Salt to taste

preparation
Fillet the fish. Chop onion, tomato, garlic, parsley and orange peel.

METHOD:

• Heat oil in cooker.  Add the chopped vegetables and saute for 2 minutes.  Add stock, seasoning and flavouring. Bring to boil and then gently place the fish fillets on top of the vegetables.
• Close cooker and bring to full cooking pressure on maximum heat. Reduce to minimum heat and cook for 2 minutes.
• Allow cooker to cool gradually before opening. Place the fish and vegetables on a plate. Pour the liquid over the fish.