Piquant Fish Casserole
|Onion||1 , peeled and chopped|
|Button mushrooms||100 Gram, cleaned|
|Cod fillet/Haddock fillet||750 Gram|
|Canned lobster bisque||415 Gram (1 can, soup)|
|Water||1⁄4 Cup (4 tbs) (adjust quantity as needed)|
|Worcestershire sauce||15 Milliliter|
|Freshly ground black pepper||To Taste|
|Water||2 Tablespoon (adjust quantity as needed)|
|Chopped fresh parsley||1 Tablespoon|
1)In the cooker fry onions and mushroom in butter,without browning.
2)Add fish into the mixture and brown lightly.
3)Add can of soup and a quarter of a can of water with the Worcestershire sauce, bay leaf, salt and pepper and stir well.
4)Return the fish and vegetables to the cooker.
5)Bring to high pressure and cook for 4 minutes,reducing the pressure immediately and removing the bay leaf.
6)Let the sauce be thick by adding cornflour into it.
7)Let it boil and then simmer it for a minute.
8)Garnish with the chopped parsley.
9)Serve this delectable Piquant Fish Casserole with hot and sour soup.