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Pressure Cooker Pesce al Cartoccio (Pressure Cooker Fish in Parcels)

Pressure Cooker Pesce al Cartoccio (Pressure Cooker Fish in Parcels) is a modern Italian recipe for a classic dish of fish, potatoes and onions served in a paper parcel. The full recipe is presented here and I hope you enjoy this classic Italian version of: Pressure Cooker Fish in Parcels (Pressure Cooker Pesce al Cartoccio).

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Serves:

4

Rating:

Tags : Vegetable RecipesItaly Recipes

Cooking fish in parcels is a classic method of cooking fish to retain all the flavour.

Note that many pressure cooker manufacturers recommend that you do not put paper in your pressure cooker in case it blocks the vents. This recipe overcomes this potential danger by creating a paper parcel for the fish and then wrapping this parcel in kitchen foil before cooking in the pressure cooker.

This means that you get perfectly steamed fish in less than 20 minutes. The recipe given here is based on an Italian original and you get a complete meat by steaming onions and potatoes with the fish.

Ingredients:

4 fillets of firm-fleshed fish (grouper is used in the Italian original)

1 lemon, sliced into thin rounds

1 white onion, thinly sliced with a mandolin into rings

3 small potatoes, thinly sliced with a mandolin into rounds

4 sprigs of thyme

4 sprigs of parsley

salt and freshly-ground black pepper, to taste

olive oil for drizzling

Method:

Cut out four large pieces of parchment paper. Measure these against your pressure cooker and fold the long sides so that they are 3cm shorter than the diameter of your cooker.

Lay the paper on your work surface, folded side down, and place a swirl of olive oil in the centre of each. Add a single, slightly overlapping layer of potatoes on each piece of parchment paper (this should be slightly larger than the size of your fish).

Season the potatoes with salt, black pepper and olive oil then sit the fish on top.

Arrange the herbs on top of the dish then layer over the onions and the lemon slices. Season with a little salt and drizzle over some more olive oil.

Fold the paper over to completely enclose the fish. Take the long end overhangs and fold these into triangles then fold the triangles over and tuck beneath the parcel. Now tale sheets of kitchen foil and securely wrap the paper parcels in the foil.

Pour 500ml water into the base of your pressure cooker. Sit your steamer basket on top and nestle the fish packets in this. It is best to add two of the parcels in your steamer then set a trivet on top and place the other two parcels on this. This way the steam can circulate all the way around the parcels.

Secure and lock the lid on the pressure cooker. Bring up to high pressure on high heat then reduce the heat to medium and cook for between 12 and 15 minutes.

When the cooking time is up, take the cooker off the heat and release the steam, but do not open the lid. Set aside to rest in the unopened cooker for 5 minutes then open the cooker.

Unwrap the foil from the parcels. Serve the fish on warmed plates and eat directly from the paper parcels (you may need to cut these open with scissors before serving).