Fish stock can be used as an excellent base for fish sauces and soups that accompany fish dishes. You can use any bones and heads left over from a previously made dish to make the stock or you can purchase any inexpensive whole fish from your local fish market. A top tip for this fish stock is to always ensure the gills are removed as they can make your stock taste a little bitter. Another good tip is to avoid using fish that are oily such as salmon, herring, and mackerel, these types of fish tend to have a strong smell and will make your pressure cooker fish stock a little bit stinky.
Pressure Cooker Fish Stock
Pressure Cooker Fish Stock – You will need:
- 6 Cups of water (1.4l)
- 900g (2lb) of fish in any form you wish, heads, bones, meat from shellfish.
- 1 carrot cut into chunks
- 1 celery stick chopped into chunks
- 1 medium sized onion, peeled and roughly chopped.
- 3-4 Peppercorns
- 1 teaspoon of dried parsley and 1 teaspoon of dried thyme
That is all you need, you can add a bay leaf if you wish but i generally choose not to.
Throw all your ingredients into the pressure cooker, ensure the lid is safely locked in place and bring to pressure, once up to pressure lower the heat and cooked for 25 minutes on high pressure (using a fast cooker – 15psi) Your manual will help you determine a time for the cooker you have. Now let the pressure release via the method your cooker uses. After removing the lid give the stock a little stir and allow to cool for a minute, then get a strainer/sieve and use a wooden spoon to press down the fish pieces to ensure all juices are extracted. Allow to cool then stick it in the fridge or freeze it in containers or freezers bags until ready to use.
Want to make vegetable stock? check out – Pressure cooker Vegetable stock