• prep: 3 min
• cook: 17 min
• total: 20 min

servings:

The flavors here are sort of like ratatouille, but minus the eggplant. However, the final consistency of the vegetables surrounding the fish is more like a sauce because the vegetables are just about melted down by the pot’s pressure in the two-step cooking process. If you find the sauce is too thin after cooking, remove the fish from the pot and boil the sauce down with the SAUTÉ function on MEDIUM, NORMAL, or CUSTOM 300°F for a few minutes. Even so, we find that a little bit of, well, wateriness in the sauce brings a lightness to the overall dish. One note: It may seem strange, particularly in an 8-quart cooker, that there’s no additional liquid with the tomatoes and other vegetables. The zucchini will throw off so much liquid that the pot will come to pressure without any burn notice. Just remember to use only diced tomatoes packed in juice.

• 28 ounces diced tomatoes packed in juice ( 3 1/2 cups)
• 10 ounces frozen sliced zucchini; (or 1 medium zucchini sliced into 1/4-­inch-thick rounds, 2 cups)
• 1/2 cup frozen chopped onion (or 1 small yellow or white onion, peeled and chopped)
• 4 ounce diced pimientos ((1 jar); do not drain)
• 1 tbsp dried Provençal or Mediterranean seasoning blend
• 4 frozen skinless cod fillets (6 ounces each)

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