Basic Fish Stock Pressure Cooker Recipe

Basic Fish Stock Pressure Cooker Recipe

Ingredients

Makes 1½ quarts – Cooker: 5- to 7-quart – Time: 10 minutes at HIGH pressure

• 2 pounds meaty halibut, cod, or sea bass bones, and/or a fish head
• 1 large white onion, thinly sliced
• 1 large leek (white and light green parts), trimmed, cut in half lengthwise, rinsed well, and thinly sliced across
• 2 medium carrots, cut into chunks
• 4 sprigs fresh flatleaf parsley
• 5 black peppercorns
• 6 cups water, or as needed
• 1 tablespoon light olive oil

Method

1. If using, rinse the fish head and remove the gills, if necessary, leaving the gill plates intact
2. Using a sharp knife, split the head in half lengthwise
3. Place the bones and head in a 5- to 7-quart pressure cooker
4. Add the onion, leek, carrots, parsley, and peppercorns
5. Add the water or as much as is needed so that the bones and head are completely submerged
6. Bring to a boil and skim off the foam with a large spoon
7. Drizzle with the oil
8. Close and lock the lid
9. Set the burner heat to high
10. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
11. Set a timer to cook for 10 minutes
12. Remove the pot from the heat
13. Open the cooker with the Natural Release method; let stand for 15 minutes
14. Be careful of the steam as you remove the lid
15. Set a large colander lined with a double layer of cheesecloth over a large bowl and pour the broth through to strain

DO NOT press on the solids

1. Discard the solids
2. Cool completely
3. Cover with plastic wrap and refrigerate overnight
4. The next day, skim any fat from the surface
5. The stock is ready for use and will keep in an airtight container in the refrigerator up to 2 days or the freezer up to 2 months

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