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Stinkin' Fish Chowder
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Extremely smelly when cooking so I cook it on the carport but also extremely tasty when done.

one hour

30 minutes

8 servings

Ingredients
one cup organic wild rice with water per package instruction,
one cup water
quarter cup extra virgin olive oil
Wolfgang Pucks salt and pepper blend
0.5 ml liquid organic cayenne pepper
Medium onion quartered
Quarter of cabbage sliced
Branch of broccoli cut in large pieces
Quarter head of califlower, cut in large pieces
Large green pepper, sliced
Three stalks celery cit in large pieces
Can of chick peas with liquid
One pound uncooked, peeled, cleaned shrimp
One pound Talipia fillets




Directions
1. Place all ingredients in order in pressure cooker and take pot outside to well ventilated area.
2. Pressure cook on stew mode for 30 minutes at 80kpa.
3. After releasing pressure, remove cover and add a quarter cup cream, quarter cup water shaken with a tablespoon flour to thicken.
4. Mix thoroughly, replace cover and bring back into kitchen.
5. Let stand while making a green salad to serve with chowder.
6. Serve in Wolfgang Puck stew server.

I use fresh organic or homegrown vegetables when available. If red chowder is preferred, omit cream mixture and put several cut up tomatoes in pot over fish before cooking.
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