RED SNAPPER IN GREEN SAUCE WITH ASPARAGUS AND MUSHROOMS

Serves 6

1/2 cup olive oil

1/2 pound fresh mushrooms, washed and sliced

1 onion, chopped

1 clove of garlic, sliced very thin

2 pounds red snapper

salt and pepper

1 cup flour

2 tablespoons minced parsley

2/3 cup dry white wine

2 cups water or white fish broth

1 dozen asparagus, peeled and cut in 2 inch pieces

DIRECTIONS

1. Heat 1 tablespoon of oil in the pressure cooker over medium heat and sauté the sliced mushrooms until their liquid evaporates. Remove from the cooker and set aside for later.
2. Heat the remaining oil in the cooker and gently sauté the chopped onion and garlic, over medium heat until the garlic is soft and transparent. Remove the garlic and onions with a slotted spatula. Set aside for later.
3. Cut red snapper in medium sized pieces, and season with salt and pepper. Dredge in the flour, put them in the cooker with the warmed oil. Add the white wine, the fish broth (or water), and the minced parsley. Cover, lock lid in place and bring to high pressure. Stabilize pressure and cook for 2 minutes. Release the pressure.
4. Return the cooker to medium heat and add the reserves mushrooms, onions, garlic and asparagus. Cook the stew for a few minutes, stirring constantly until the asparagus are bright green and tender crisp. Add salt and pepper to taste.
5. Serve garnished with a sprinkling of sweet paprika.

Pressure Cooking Time: 2 minutes