Chupín de Pescado is a stew from Argentina's riverside kitchens, made by quickly cooking white fish with tomato, pepper and onion in a pressure cooker. Because it all comes together in one pot, it travels well for a picnic and serves easily at a crowded party table. The tomato-based broth turns out light yet hearty.
Heat the olive oil in the pressure cooker with the lid off and sauté the garlic, onion and green pepper until soft.
Add the grated tomato, white wine vinegar and salt, then simmer for a few minutes until the sauce thickens slightly.
Nestle the sea bass pieces into the sauce, simmer uncovered for 2-3 minutes, then seal the lid and cook under pressure for 4 minutes once it comes up to pressure.
Release the pressure, open the lid, scatter over the parsley and serve the stew hot.
Add the fish to the sauce last and only simmer it uncovered for 2-3 minutes before sealing the lid; too long under pressure will break the fish apart. Allergens: contains fish.
If you swap the white fish for prawns, cut the cooking time to 1 minute; prawns turn rubbery very quickly under pressure.
Admin DadaGastro · verified in test kitchenTaze 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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