Chupín de pescado is a stew from Argentina's riverside cooking, made by quickly cooking white fish with tomatoes, peppers and onions in a pressure cooker. Using a single pot makes it easy to take to a picnic or serve hot to a crowd at a party. The brothy tomato sauce keeps the dish light yet satisfying.
Heat the olive oil in the pressure cooker with the lid off. Sauté the garlic, onion and green pepper until softened.
Add the grated tomatoes, white wine vinegar and salt. Boil for a few minutes, until the sauce thickens.
Place the pieces of sea bass fillet in the sauce and boil uncovered for 2–3 minutes. Close the pressure cooker lid and cook for 4 minutes once it begins to whistle.
Release the pressure and open the lid. Garnish the stew with parsley and serve hot.
Add the fish to the sauce last and boil for only 2–3 minutes without closing the pressure cooker lid; prolonged pressure cooking will make the fish fall apart. Allergen: contains fish.
Taze domates yerine kışın konserve domates kullanmayı düşünüyorum, bu durumda beyaz şarap sirkesinin miktarını azaltmam gerekir mi, yoksa konservenin kendi ekşiliği zaten dengeyi sağlar mı acaba?
Tarifte 4 dakika basınçlı pişirme yazıyor ama bende balık tamamen dağıldı ve sos neredeyse pürüzsüz bir kıvama geldi, sizce sorun benim tencerenin eski model olup basıncı çok daha çabuk yükseltmesi olabilir mi?
Haklısınız, eski model düdüklü tencereler basıncı daha hızlı yükseltip fazladan pişirebiliyor; bir dahaki sefere süreyi 2 dakikaya indirip basıncı doğal yoldan indirmeyi deneyin.
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