Ingredients
1 pound potatoes (about 2 medium), peeled and finely chopped1 can (14-1/2 ounces) diced tomatoes, undrained1 can (10-1/2 ounces) condensed cream of celery soup, undiluted1 package (10 ounces) frozen corn, thawed1-1/2 cups frozen lima beans, thawed1-1/2 cups vegetable or chicken broth1 large onion, finely chopped1 celery rib, finely chopped1 medium carrot, finely chopped1/2 cup white wine or additional vegetable broth4 garlic cloves, minced1 bay leaf1 teaspoon lemon-pepper seasoning1 teaspoon dried parsley flakes1 teaspoon dried rosemary, crushed1/2 teaspoon salt1 pound cod fillets, cut into 1-inch pieces1 can (12 ounces) fat-free evaporated milk
Preparation
Combine the first 16 ingredients in a 6-qt. electric pressure cooker; top with cod. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 2 minutes.
Let pressure release naturally. Discard bay leaf. Stir in milk until heated through.
