KOREAN COD FISH STEW RECIPES

Steps:

• Turn the Instant Pot® on. Choose the Sauté program and the Normal setting. Once it has come up to temperature, add the oil.
• Add the garlic and onions and cook, stirring frequently for 3 minutes, or until they begin to soften. Add the peppers, potato, smoked paprika, chicken broth, and tomatoes.
• Closed the lid and vent, set to Stew” and the temperature to Normal. Set the timer to 5 minutes.
• Once the time is up, quick release the pressure according to the manufacturer’s directions to release the steam.
• Open the lid and add the cod fillet, close the lid and the vent, set to Stew and the temperature to Less. Set the timer for 8 minutes.
• When the time is up, quick release the pressure according to the manufacturer’s directions. Open the lid and stir in the shrimp. Close the lid for 5 minutes to allow the shrimp to heat through.
• Ladle the stew into a large bowl, garnish with herbs and lemon wedge.

Steps:

• Preheat oven to 425°. Lightly butter a baking dish or individual grain dishes for the fillets.
• In medium bowl, mix together the cheese, breadcrumbs, butter, mayonnaise, green onions, Worcestershire sauce, Tabasco and lemon juice; season to taste with salt and pepper. Set aside until needed.
• Pat the fish fillets completely dry with paper towels (removing the moisture ensures they won't get mushy while baking); season generously with salt and pepper. Arrange the fish in a lightly buttered baking dish or individual gratin dishes.
• Spread about 3 tablespoons of the cheese mixture over each fillet.
• Place in preheated oven and bake until bubbly and almost cooked through, about 8 to 10 minutes. Temperature should be approximately 125-130° when tested at thickest part of fillet with meat thermometer.
• Move fillets to broiler for 2 to 3 minutes to brown and crisp the tops. When done, the fish should flake easily with a fork.
• Remove from oven, garnish with fresh parsley and serve immediately.