Suzie Suzanne'S Sea Bass Marengo - cooking recipe

Ingredients

3 Lbs. -- Sea Bass
1/4 Cup -- olive oil
2 T -- water
1 med. - sweet onion (sliced)
3 C -- mushrooms (sliced)
8 sm. -- boiling onions (peeled)
1 clove -- garlic (crushed)
1 C - dry white wine
3 Lg. -- Tomatoes (peeled and chopped)
OR 2 C -- canned tomatoes drained and chopped.
2 t - Mrs. Dash
2 t - Bragg's Liquid Ammino
1/2 t - pepper
1/2 t - ground thyme
1/2 cup - black olives (pitted)
3 T - fine cognac

Preparation

In and pressure cooker with lid off: Lightly brown fish in oil. Add water and stir. Add onion, mushrooms, boiling onions and garlic. Saute until onion is transparent. Add 1/2 cup of wine and remaining ingredients EXCEPT olives and cognac. Stir. Close lid. Bring to full pressure on high heat. Reduce heat and cook for 6 minutes. Remove from heat and allow to cool naturally. Open cooker and place fish on serving dish. Keep hot. Add remaining wine, olives and cognac to liquid in cooker. Return to medium heat and boil until the liquid is reduced by 1/2. Stir occasionally. Pour over fish and serve hot.