Thursday 31 January 2013

Pressure Cooker Fish Soup Recipe

This is a modern British recipe for a classic soup of fish pieces in a fish-stock base made from fish trimmings that's been adapted to be cooked quickly in a pressure cooker.

Fish soup is one of those basic soups that everyone should make and should know how to make. The flavour base for this fish soup also makes an excellent fish stock base for other dishes, and it's cooked quickly in a pressure cooker!

Pressure Cooker Fish Soup Recipe


1 carrot, scraped and sliced
1 celery stick
1 tsp mixed dried herbs
2 tbsp lemon juice
600ml (2 1/2 cups) water
fish trimmings (eg bones, skin, heads ect) for the stock
175g (6 oz) cod, haddock or coalfish (coley) fillet
1 onion, chopped
150ml (3/5 cup) dry white wine
2 tomatoes, blanched, peeled and chopped
salt and freshly-ground black pepper, to taste
2 tbsp parsley or chervil, chopped


Combine the carrot, celery, herbs, lemon juice and water in your pressure cooker. Season to taste with salt and black pepper then add the fish trimmings. Secure the lid on your pressure cooker then bring to full pressure and cook for 10 minutes. Take off the heat and set under a running cold water tap to reduce the pressure quickly. Remove the lid from the pressure cooker then strain the liquid and return to the pressure cooker along with the fish, onion and wine.

Seal the pressure cooker once more, bring back to full pressure and cook for 4 minutes. Once again, take off the heat and set under a running cold water tap to reduce the pressure quickly. Remove the fish then flake it back into the pressure cooker. Add the tomatoes and parsley (or chervil) then bring to a boil.

Adjust the seasoning to taste then pour into a warmed soup tureen and serve immediately.

For hundreds more classic soup recipes, see the Celtnet Soup Recipes page with over 1000 recipes for different soups from across the globe.

UPDATE! My Big Book of Soup recipes has just been published for Amazon Kindle!

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In addition you get a chapter on the history of soups, with example historic recipes from the stone age right up to the 1880s. Indeed, in the historic chapter there are soup recipes from the stone age, medieval period, Tudor period, Stuart Period, Georgian period and Victorian period, over 160 authentic historic soups covering the entire history of soup making in Europe.

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Every classic and traditional soup type is dealt with in this ebook! Get you copy today and help this blog and the Celtnet Recipes website keep going.

1 comment:

cody said...

I can't hear and missed how much broth or water did you use for this recipe? gourmet casserole recipes

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