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Pressure Cooker Fish Soup
Pressure Cooker Fish Soup is a modern British 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. The full recipe is presented here and I hope you enjoy this classic British version of: Pressure Cooker Fish Soup.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Serves:
4–6
Rating: 
Tags : Vegetable RecipesBritish Recipes
Pressure Cooker Fish Soup: Classic British recipe for a soup of fish pieces cooked in a fish stock prepared in a microwave.
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 etc) 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:
Cut the squid into generous-sized pieces and score the skins on the inside. Place these in a pressure cooker with 500ml water. Cover and seal the lid, bring to pressure over high heat, reduce the heat to stabilize the pressure and cook for 20 minutes.
Take the pan off the heat and place under cold, running, water to release the pressure quickly. Remove the squid pieces and season with salt and black pepper.
Melt the butter in a pan and season (personally I like to add garlic and some chopped herbs to the butter, but this is not traditional). Pour the melted butter over the squid and serve.
