This Instant Pot fish stock is simple to make and is packed with flavour using salmon heads and lemon grass for the subtle citrusy flavour. Lightly pan frying the fish heads will help bring more flavour to the soup and many times helps to keep the fish meat from staying together more in the pot during the cooking process.
With the pressure cooker, the flavour of the stock is amplified and is super easy to use. For those who say they don’t have time to make homemade stock, get yourself a pressure cooker. In less than an hour, not hours, you can get amazing stock.
The recipe can be can be made on the stove top in a regular pot with a longer simmering time. I find with fish stock, it doesn’t need much time to extract the flavour compared to making chicken or pork bone broth.
I have used salmon for the fish stock, but feel free to substitute based on what is available at the fish market. Add in fish bones if they are available.
- 2 large salmon heads cut into quarters
- 2 lemongrass stalks- rough chop
- 1 cup of carrots - rough chop
- 1 cup of celery-rough chop
- 2 garlic cloves
- 4 thyme sprigs
- Vegetable or Canola oil for frying the fish
- Wash the fish heads in cold water and make sure there is no blood. Pat it dry.
- In a pan, add oil and lightly sear the fish heads.
- Cut the vegetables and add to the pressure cooker.
- Add the fish and the thyme.
- Add water until it reaches the 3 qt in the pressure cooker (or should just cover the fish)
- In the Instant Pot, make sure the knob is on "sealing". Next, press "soup", leave the pressure on "high" and manually press the time to "45 minutes".
- When the cooking time is done, turn the pressure cooker off immediately and let the pressure release naturally for 15 minutes before turning the knob to "venting", and removing the lid.
- Strain the vegetables and the fish
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