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

Ingredients:

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

Method

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.

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