Cod Chili
This is a no meat recipe perfect for those with meat allergies or people who prefer fish and vegetables.
Recipe inspired by thewholecook.c...
▢ 2 pounds chunked and smoked cod (no brine)
▢ 2 green bell pepper, finely chopped
▢ 2 small (or 1 large) jalapeño peppers, no seeds, finely chopped
▢ 2 banana peppers, no seeds, chopped
▢ 1 large white or yellow onion, finely chopped
▢ 30 ounces canned diced tomatoes
▢ 6 ounces tomato paste
▢ 2 cups vegetable stock or broth
▢ 4 tablespoons garlic, minced
▢ 1½ tablespoon chili powder
▢ 1 tsp chipotle chili powder
▢ 1½ teaspoon paprika
▢ 1½ teaspoon onion powder
▢ 1½ teaspoon salt
▢ 1 teaspoon garlic powder
▢ 1 teaspoon ground cumin
▢ 1 teaspoon black pepper
Chopped fresh cilantro - topping to serve
Chopped fresh scallions - topping to serve
Sour Cream - topping to serve
Chunk and smoke cod loins for 90 min, oven finish at 400 to 145
Soup base.
Mix spices with stock and immersion blend so that they don’t clump and burn in the instant pot.
Now add the rest of the ingredients (but not the cod) .
Seal the Instant Pot. Set it to Pressure Cook on high pressure for 15 minutes.
Once cooking is complete, natural release pressure for at least 10 minutes.
Stir in finished cod, serve and top with cilantro, scallions, and sour cream.
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