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Cod & Potatoes in Rosemary Cream Sauce taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

Cod & Potatoes in Rosemary Cream Sauce

This pressure cooker cod and potatoes recipe delivers tender fish and creamy, flavorful rosemary sauce quickly and easily for a comforting meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 450 kcal

Ingredients
  

Main ingredients

  • 2 tablespoon Extra-virgin olive oil smooth flavorful base
  • 4 cups Yukon gold potatoes creamy soft yet hold shape well, chopped
  • 1 teaspoon Kosher salt for seasoning
  • ½ teaspoon Freshly cracked black pepper adds a bit of bite
  • 2 tablespoon Salted butter brings richness to sauce
  • 1 Large shallot chopped
  • 3 cloves Garlic minced
  • 1 cup Heavy cream for sauce
  • 1 cup Chicken or fish stock for sauce; can substitute vegetable broth
  • 3 sprigs Fresh rosemary
  • 1 teaspoon Lemon zest
  • 1 tablespoon Lemon juice
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon Cayenne pepper
  • 2 tablespoon Capers
  • 4 fillets Cod fillet fresh or fully thawed
  • 2 tablespoon Flat leaf parsley minced for garnish

Instructions
 

Instructions

  • Start heating your extra-virgin olive oil in the cooker’s skillet setting on medium until shimmering but not smoking.
  • Toss in the Yukon gold potatoes with kosher salt and pepper. Stir occasionally until golden and fork tender, about 15 minutes.
  • Add butter along with chopped shallot and minced garlic. Stir until shallots turn translucent and fragrant, about 3 minutes.
  • Add heavy cream and chicken or fish stock. Stir to combine all ingredients well.
  • Add rosemary sprigs and reduce heat to simmer. Let sauce thicken for about 5 minutes, watching carefully to avoid burning.
  • Place cod fillets gently in skillet and spoon sauce over them. Cover and cook with pressure cooker until fish is opaque and flakes easily, about 8 to 10 minutes. Use quick release to stop cooking.
  • Serve hot with potatoes and sauce spooned over. Garnish with minced parsley if desired.

Notes

Use frozen cod by adding a couple extra minutes to cooking time. Substitute vegetable broth for chicken stock to make it plant-based. Pre-chopped shallot and garlic can save prep time. Refrigerate leftovers for up to 2 days and reheat gently to preserve sauce texture.