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1
Remove fish from freezer and let stand at room temperature while preparing herb mix.
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2
Put garlic, parsley, oregano, 1 Tbsp.
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3
almonds and paprika in food processor.
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4
Chop with an on and off motion.
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5
Heat oil in a 4- or possibly 6-qt pressure cooker; brown remaining 1 Tbsp.
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6
almonds in warm oil.
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7
Remove from cooker and drain on paper towels; set aside.
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8
Put chicken broth or possibly wine in pressure cooker and stir in herb mix.
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9
Place cooking rack or possibly steamer basket in cooker.
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10
Cut fish into 4 even pcs and place on rack.
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11
Close cover securely.
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12
Place pressure regulator on vent pipe.
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13
Cook for 2 min, at 15 pounds pressure, with regulator rocking slowly.
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14
Cold cooker at once.
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15
Open and carefully remove fish, keep hot.
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16
Remove rack.
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17
Add in frzn peas to cooker.
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18
Close cover securely.
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19
Place pressure regulator on vent pipe.
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20
Cook for 1 minute, at 15 pounds pressure, with regulator rocking slowly.
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21
Cold cooker at once.
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22
If you like, thicken mix with 1 Tbsp.
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23
cornstarch mixed with 1 Tbsp.
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24
cool water.
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25
Pour peas into serving dish; place fish on top of peas.
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26
Sprinkle fish with browned almonds and serve.
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27
This recipe yields 4 servings.
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28
Comments: Complementing fish with the sweet taste and incomparable crunch of nuts is a very old and almost universal tradition.
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29
Medieval Europeans learned the technique from the Arabs.
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30
When the Spaniards came in conquest of the Americas, they found the Aztecs already using seeds and nuts to thicken sauces for fish, shellfish, and poultry.
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31
Continue the tradition with this rich, yet light, cod and almond combination.
