Spicy cod chowder southern style by Magefesa USA



  • 1 lb. Fresh cod fillet, chunked.
  • 1 c. Bacon, cut into strips.
  • 2 Medium red potatoes, diced.
  • 1 Red onion, diced.
  • 1 Celery stalk, diced.
  • 1 Leak, sliced.
  • 2 Cloves garlic, minced.
  • 1/2 Stick butter.
  • 1 tbsp. Olive oil.
  • 1 tsp. Thyme.
  • 1 tsp. Hot paprika.
  • 1/2 Bay leaf.
  • Salt and ground white pepper.
  • 1/4 c. Cream 18 % fat.
  • 6 c. Fish stock.
  • Finely chopped parsley or chives.

Heat olive oil and butter in Magefesa pressure cooker; when hot enough, add bacon and sauté until brown. Remove bacon from cooker and set apart on a plate lined with paper towels. Stir in vegetables and sauté over medium-low heat for 5 or 6 minutes. Add potatoes and spice with hot paprika, bay, thyme and season to taste. Sauté the whole for a few seconds and cover with the fish stock. Close lid securely, select the “I” position, bring to pressure over high heat and wait until pressure regulating valve begins to release steam. Reduce heat to medium-low and cook for 6-8 minutes. Once time has elapsed, remove pressure cooker from heat source and release steam using the natural release method.  Test for doneness of potatoes and add cream and cod. Cod will continue to cook in residual heat from the stew. Let it rest for 10 or 15 minutes. Serve hot and sprinkled parsley.




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