pieces. Put them and the ginger slices in the pressure cooker and put enough water to cover the chicken. Bring it to the boil over medium heat, occasionally skimming off the foam that rises to the top. When most of the scum is removed, cover with lid and pressurized for 30 - 45 minutes Release the pressure and remove the lid. Strain the soup and skim away the fat.
Release the pressure before removing the cover.
Season the fish fillets with salt and freshly ground black pepper. 3 tablespoons olive oil1 large onion, thinly sliced2 medium ribs celery, cut thinly on the diagonal8 cloves garlic, peeled and smashed1/3 cup white wine2 tablespoons tomato paste3 pinches saffron threads8 cups fish or shrimp stock, or a combination of both1/4 teaspoon crushed red pepper flakes1 orange, juiced2 (3-inch) strips orange zest2 fennel bulbs, cut crosswise into 1/3-inch slices (about 3 cups)3/4 cup peeled, seeded and chopped fresh tomatoes1 1/2 teaspoons kosher salt, plus more for seasoning fishFreshly ground black pepper1 1/2 pounds firm white fish fillets, such as halibut, snapper, grouper, or cod1 pound shrimp, peeled and deveined1 tablespoon chopped fresh parsley leavesGarlic-Rubbed Croutons, for serving, recipe follows. In a 6 quart saucepan or soup pot, heat the oil over low heat. Add the fish, shrimp, and parsley to the broth and allow to cook, gently stirring only once or twice, until the fish is cooked through, about 5 minutes. 12 croutons for serving with soup. 8 cups fish. 1 1/2 pounds firm white fish fillets
fish fillets. 1 Thaw the fish fillets and shrimp, if frozen. 2 Rinse fish and shrimp. 3 Cut the fish into 1-inch pieces. 9 Add fish and shrimp to saucepan. 11 Cover and simmer about 5 minutes more or until fish flakes easily when tested with a fork and shrimp turn pink. 13 To serve, ladle into soup bowls
This recipe is my own version of a classic Scandinavian fishsoup that my mother used to make. Any other white fish or salmon work well too, and you can also throw in a few prawns or replace the broccoli with other seasonal vegetables
Spicy Fish Kuzhambu. Fish Kuzhambu is an exotic dish for all the seafood lovers. This is made with fresh fish, cooked in a pot of delicious blend of spices sautéed in sesame oil, which enhances the additional flavor & aroma to the dish
A meal without a piece of fish is rarely seen in Kerala as we all know. My Amma makes fish curry daily at home and though I have it daily I never found a small difference the taste remains the same throughout