350 g (12 oz) potatoes, peeled and cut into 1 cm dice
350g (12 oz) cod fillets, skinned and cut into 25 cm pieces
600 ml pint chicken stock or water
1/4 teaspoon ground turmeric
1/4 teaspoon dried thyme
1 bay leaf
freshly ground black pepper
To Finish
1 (200g) can baby clams or mussels. drained
150ml pint single cream
1 tablespoon chopped fresh parsley
Directions:
Heat the oil in the open cooker. Add the bacon and fry gently
for 1 minute. Add the onion, celery and potato and fry until the
onion is transparent. Lift out, draining well.
Add the cod to the cooker and fry until lightly browned. Lift
out and drain off any excess oil
Return the vegetables, bacon and fish to the cooker with the
stock or water, turmeric, thyme, bay leaf and pepper to taste. Stir
well.
Close the cooker, bring to H pressure and cook for 3 minutes.
Reduce the pressure quickly.
Return the open cooker to the heat. Add the drained clams or
mussels and simmer for 3-4 minutes. Discard the bay leaf.
Just before serving stir in the cream and parsley, and taste and
adjust the seasoning.
