Fish soup in the multicooker, an easy and quick recipe with a unique flavor.
For this recipe, we used boneless fish to make the preparation suitable for people of all ages.
For this recipe, we used the programmable pot from Cecotec GM model H DELUX, a pot with a capacity of 6 liters, a non-stick basket, a flip lid, 16 menus, a true ally in the kitchen.
If you have another model of multicooker, no problem; the functions are the same in all pots, only the names change.
In the recipe, you will also find the procedure with the classic pressure cooker.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Instant pot
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Fish Soup in the Multicooker:
- 14 oz fresh cod
- 12 oz tentacles
- 7 oz Perch fish
- 12 oz baby octopuses
- 9 oz prawns
- 1/2 yellow onion
- 4 tbsps extra virgin olive oil
- to taste hot chili pepper (optional)
- 15 oz fine tomato pulp
- 1/2 cup tomato sauce
- to taste fine salt
- to taste black pepper
- to taste chopped parsley
- to taste toasted bread (optional)
Tools for the Fish Soup in the Multicooker:
- 1 multicooker
- 1 Knife
- 1 Cutting board
Steps for Preparing and Cooking the Fish Soup in the Multicooker:
First, prepare the fish:
– Place the cod fillet on a cutting board lined with parchment paper, remove any bones, and cut it into slices. Do the same procedure for the perch fish.
– Remove the skin from the tentacles and cut them into 1/2 inch pieces, leaving the end parts 1 1/2 to 2 inches long.
– Clean the baby octopuses as follows:
1) Turn the sac inside out and carefully remove the innards. Be careful because if the sac holding the innards is pierced, liquid might leak out and cause a mess.
2) Remove the beak found in the center of the tentacles with a small knife.
3) With a small knife, cut around the eyes without piercing them.
Wash the fish well under running water, then dry them thoroughly with paper towels. Remove the skin covering the fish, cut the head into rings, and the tentacles into pieces.
Finally, prepare the prawns, remove the head (we left some with the head on for a decorative touch), remove the shell leaving the tail, and remove the black vein (which is the prawn’s intestine) with a toothpick.
Wash the fish well and dry them.
Peel the onion and slice it thinly, place it in the multicooker basket, add the extra virgin olive oil and hot chili pepper if desired, turn on the appliance in SAUTE mode. When the oil is hot, add the baby octopuses and tentacles, let them flavor well, then deglaze with dry white wine. When it has evaporated, add the tomato sauce and the fine pulp, salt, and pepper.
Cover with the lid, close the valve, and set the PRESSURE COOKING program for 5 minutes.
After the time has elapsed, let the pot vent, remove the lid, and add the cod. Return the pot to pressure and cook for 5 minutes.
After the time has elapsed, vent the pot, remove the lid, and add the perch fish and prawns, adjust the salt and pepper.
Return the pot to pressure and cook for 3 minutes.
After the time has elapsed, turn off the multicooker, vent the pot, remove the lid, and serve the fish soup in individual dishes with a sprinkle of parsley.
Serve with toasted bread.
PROCEDURE WITH THE PRESSURE COOKER:
The procedure and cooking times are the same, just follow the recipe using the classic pressure cooker.
Tips:
You can also add mussels, clams, or slipper lobsters.
