Quick fish soup with saffron and vegetables
More recipes, inspiration and Tipps can be found at: “The World of Pressure Cooking”
Photo: Mathias Neubauer
32 min
Total Time
7 min
Cooking Time
25 min
Preperation Time
Ingredients
| 100 g | onions |
| 1-2 | garlic cloves |
| 1/2 | red pointed pepper |
| 150 g | waxy potatoes |
| 150 g | fennel with fronds |
| 80 g | celery |
| 250 g | tomatoes |
| 2 stalks | flat-leaf parsley |
| 3 sprigs | thyme |
| 2 tbsp. | olive oil |
| 1.2 l | fish stock (see Tipp) |
| some | salt |
| 15 | saffron threads |
| some | freshly ground pepper |
| 600 g | mixed fish fillets (e.g. sea bass, monkfish, dorade, red mullet) |
| 2 tbsp. | chopped herbs (flat-leaf parsley and thyme) |
| some | Fleur de Sel |
| some | freshly ground pepper |
Instructions
Step 1 of 7:
Peel the onions and garlic, dice the onions small and the garlic finely. Wash and trim the peppers, then dice the flesh small.
Step 2 of 7:
Peel the potatoes and cut them into cubes about 5 mm in size. Wash and trim the fennel and celery, setting the fennel fronds aside. Cut the prepared vegetables into small cubes. Blanch the tomatoes, peel them, remove the stems and seeds, and dice the flesh into small cubes as well. Rinse the parsley and thyme and shake dry.
Step 3 of 7:
Heat the oil in a Pressure Cooker and sweat the diced onions in it until translucent. Add the garlic and cook briefly. Add the diced potatoes, peppers, fennel, and celery and sweat for 3–4 min. Deglaze everything with the fish stock, season lightly with salt, and add the parsley, thyme, and saffron threads.
Step 4 of 7:
Close the Pressure Cooker with the Lid, set the cooking crown to level 3, and heat the pot on the highest setting. When the yellow ring appears (Cooking Indicator: 1st ring), reduce the heat. As soon as the green ring becomes visible (Cooking Indicator: 2nd ring), the cooking time of 3–4 min. begins.
Step 5 of 7:
Meanwhile, rinse the fish fillets, pat them dry, and cut them into larger pieces. Remove the Pressure Cooker from the heat source, release the steam, and open it. Remove the parsley and thyme again. Season the soup with salt and pepper, add the diced tomatoes and fish pieces, and close the pot again.
Step 6 of 7:
Set the cooking crown to level 1 and heat the Pressure Cooker on the highest setting. When the yellow ring appears (Cooking Indicator: 1st ring), reduce the heat. As soon as the green ring becomes visible (Cooking Indicator: 1st ring), finish cooking everything in 2–3 min.
Step 7 of 7:
Meanwhile, roughly tear the fennel fronds. Remove the pot from the heat source, release the steam, and open it. Taste the fish soup and adjust the seasoning, divide it between deep plates, sprinkle with the chopped herbs, fennel fronds, and 1 pinch of Fleur de Sel, grind pepper over it, and serve.
Tipp:
When buying the fish, have it filleted straight away and ask the fishmonger to pack the carcasses (bones, fins, trimmings) for you as well. That way, you can quickly make a fine fish stock yourself, which is ideal as the flavourful base for this soup.
