Tried this one last night with great results.
Fish stock made with frames,skins with scales,heads(less gills) split.
FagorAmerica is the site I use for pressure cooker tips/recipes etc.
OK
6lt pressure cooker(minimum size I would suggest)
2lts fish stock
3 x tea/sp dripping/oil medium heat
1 x cup of each finely chopped onions,capsicums,carrots,celery
1 x can tomatoes with oregano/herb
1 x tea/sp garlic diced
1/2 t/sp cinnamon stick
1/2 t/sp marjoram
1/2 cup flour
1 cup cream
2 x cup cooked fish flakes
1-1/2 t/sp hot source
1 oz dark rum
1 oz worcester source
salt and pepper to taste
I also added a doz mussel in the shell
1 x pack of frozen pkt of fish/crab/shrimp/octopus/shellfish mix
Directions
1.in the PC preheat fat/oil
toss in all veg and saute for approx 5 mins stirring constantly.
2.over med/low heat add cinnamon/herbs flour again stirring constantly for approx 2 mins so the roux does not stick/burn.
Add fish stock,cream,rum,hot and worcester sauces.
Add cooked fish flakes(cooked mine in wine in the pressure cooker beforehand,with the whole mussels and seafood mix,remove beards from mussels,added wine juice to the fish stock approx 2 mins at Hi Pressure then a cold water release)
Stir in gently.
3.lid on pressure cooker.
Bring to boil on the Hi Pressure setting.
Cook for 20 mins once Hi pressure has been achieved.
Cold water or natural method cool down,your choice.
Serve.
For serving into a bowl I found one scoop with the ladle from the bottom of the PC gave a nice portion of the seafood mix,then topped off bowl with a ladle of broth.
A PC is great for making fish stock,WAAAYYY less steam/odour issues.
Great winter food.
Enjoy
Peace.Via superior firepower..