Lotte a l'Americaine

• 4 tbsp. olive oil
• 3 tbsp. chopped garlic
• 3 tbsp. chopped shallots
• 6 monkfish fillets
• 15 whole plum tomatoes
• 2 tbsp. tomato paste
• 1/2 tsp. salt
• 1/2 tsp. Pepper
• .13 tsp. saffron
• 13 c. cognac
• 1/4 c. heavy cream
• 1 tbsp. finely chopped parsley

1. Heat 2 tablespoons olive oil in a pressure cooker over high heat.
2. Saute the garlic and shallots, remove from the pan and set aside.
3. Wipe the pot with a paper towel and heat the remaining olive oil.
4. Saute the monkfish in batches until lightly browned and remove.
5. Wipe the pot clean again and add the tomatoes, tomato paste, salt, pepper and saffron to the pressure cooker.
6. Stir until well blended and add the Cognac.
7. Seal the pressure-cooker lid and bring the cooker to high pressure.
8. Reduce the heat just enough to maintain high pressure and cook for 13 minutes.
9. Turn off the heat, quick-release the pressure, and carefully unlock the lid.
10. Gently stir in the cream and parsley.
11. Serve immediately.

olive oil, garlic, shallots, tomatoes, tomato paste, salt, pepper, saffron, cognac, heavy cream, parsley

Taken from www.delish.com/recipefinder/lotte-americaine-3056 (may not work)