Serves 4

3 tablespoons olive oil
1 cup finely chopped onion
1 cup finely chopped celery
1 cup finely chopped carrot
1 1/2 cups peeled chopped tomato
1 teaspoon finely chopped garlic
1/2 cup flour
1/2 teaspoon cinnamon
1/2 teaspoon marjoram
1/2 teaspoon oregano
4 pints fish stock
1 cup half and half or light cream
2 cups cooked, flaked white fish meat
1-ounce black rum (Goslings, if available)
1-ounce Worcestershire sauce
1 1/2 tsp. hot sauce
Salt and pepper, to taste*


  1. Heat the olive oil in the pressure cooker. Add all the chopped vegetables, tomato and garlic and sauté for 5 minutes. Stir frequently.
  2. Add the flour, cinnamon and herbs and continue to cook for 2 minutes over medium low heat, stirring constantly to prevent roux from burning. Add the fish stock and cream and stir well. Crumble the fish into the pan with the rum, Worcestershire sauce and hot sauce.
  3. Close the lid, bring to high pressure and cook for 20 minutes. Release pressure using the cold water release method. Stir well and add salt and pepper, if needed.

Approximate Nutritional Information Per Serving

520 calories, 31g protein, 40g carbohydrates, 25g fat, 50mg cholesterol, 200mg sodium
*not included in nutritional analysis

Estimated Prep Time: 10 minutes
Estimated Cooking Time: 27 minutes
Total: 37 minutes