FISH WITH PAPRIKA POTATOES
Serves 4
2 tbsp. olive oil 2 red onions, sliced into wedges 1 lb. 2 oz. new potatoes, diced 1 garlic clove, grated 1 tsp. hot paprika 1⁄2 tsp. fennel seeds 1 sprig rosemary 31⁄2 oz. red wine 7 oz. canned chopped tomatoes 13 ⁄4 oz. pitted black olives 1 lb. 5 oz. skinless fish fillets Zest of 1 lemon
1. Heat the oil in your pressure cooker. Add onions and potatoes; sauté on high heat until starting to brown. Add next 4 ingredients and stir for a couple more minutes. Season.
2. Pour in wine and let it bubble for a minute or two, then add tomatoes and 31 ⁄2 oz. water. Stir, then close lid and bring to high pressure. Cook 2 min., then release pressure quickly. Make sure potatoes are almost tender. Stir in olives.
3. Season cod and rub with lemon zest. Arrange on top of potatoes. Bring to low pressure and cook 2 min.; allow to drop pressure naturally and serve.
PER SERVING: 376 cal, 38g protein, 29g carbs, 6g fiber, 5g sugar, 10g fat