Bacalao negro con coliflor

Ingredientes

• 1 lb black cod, cut into large chunks
• 1 cup green beans, trimmed and halved
• 1 small head cauliflower, cut into florets
• 8 oz mushrooms, sliced
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 tsp paprika
• 1 tsp dried thyme
• 1/2 tsp cumin
• Salt and pepper to taste
• 2 tbsp olive oil
• 2 cups vegetable broth
• Fresh parsley for garnish (optional)

Preparación

1. 1

   Sauté the Veggies: Turn your Instant Pot to the sauté setting. Add the olive oil, onions, and garlic. Sauté until the onions are translucent.

2. 2

   Add Spices: Stir in paprika, thyme, cumin, salt, and pepper. Cook for another minute until the spices are fragrant.

3. 3

   Combine Ingredients: Add green beans, cauliflower, and mushrooms to the pot. Stir well to combine with the spices.

4. 4

   Add the Fish and Broth: Place the black cod chunks on top of the vegetables. Pour the vegetable broth over everything, ensuring not to stir so the fish remains intact on top.

5. 5

   Pressure Cook: Close the lid of the Instant Pot and set the valve to sealing. Cook on high pressure for 5 minutes. After cooking, allow the pressure to release naturally for 10 minutes, then quick-release any remaining pressure.

6. 6

   Serve: Carefully open the lid and gently stir the stew. Serve hot, garnished with fresh parsley if desired.