Gypsy Rose Lee's Portuguese Fish Chowder
To serve six or eight or any number, provide for each person: One potato, one tomato, one onion, all sliced very thin. Place in a pressure cooker about one-fourth inch of olive oil, then add a layer of onions, a layer of tomatoes, and a layer of potatoes. Sprinkle with a tablespoon of chopped parsley, a little salt, white pepper, one-fourth teaspoon very finely chopped garlic, another tablespoon of olive oil and repeat until pressure
cooker is no more than three-fourths full. Cook at 15 pounds pressure three and one-half minutes. Reduce pressure immediately.
(Gypsy Rose Lee does not mention that this chowder can also be made in a Dutch oven. The cooking is done quickly, takes about 25 minutes. Serve with cooked seafood or add the seafood toward the end of the cooking period.)