Preparation time: 10 minutes
Cooking time: 15 minutes
Servings: 4
Ingredients:
4 (6-ounce) pieces frozen halibut fillet or other white fish
2 tablespoons ghee or coconut oil
1 small red onion, sliced thinly
1 teaspoon grated fresh ginger
5-6 medium potatoes, peeled, cubed
1 cup dry white wine
2 cups chicken broth
1 celery stalk, chopped
2 teaspoon chopped parsley
Salt and pepper, to taste
Directions:
1. Heat ghee or coconut oil in the pressure cooker using the "brown" or "sauté" button. Add the onion then cook and stir for about 3 minutes.
2. Stir in the ginger, potatoes, white wine, chicken broth and celery then bring to a boil. Season to taste with salt and pepper.
3. Insert the steamer basket and place the fish on the basket.
4. Close the lid and lock. Cook for 6 minutes at high pressure. At the end of the cooking time, quick release the pressure.
5. Remove the steamer basket with the fish and place on a platter.
6. Use an immersion or regular blender to puree the soup partly so as to thicken.
7. Return the fish to the sauce and add parsley. Press "keep warm" and let simmer for a few minutes before serving.