Excellent for soups and sauces. Make sure to use heads, tails, and bones from fish. You can also use shellfish shells and heads, just be sure to clean them thoroughly. Place the ingredients in a pressure cooker with 2 liters of water, salt, a bay leaf, scallion stalks, a lime wedge, and let it cook for about 15 minutes. Turn off the stove and let the pressure release. Strain and pour into a fine-mesh sieve. This hearty and delicious fish stew can be stored in the refrigerator for a few days.
Excellent for soups and sauces. Make sure to use heads, tails, and bones from fish. You can also use shellfish shells and heads, just be sure to clean them thoroughly. Place the ingredients in a pressure cooker with 2 liters of water, salt, a bay leaf, scallion stalks, a lime wedge, and let it cook for about 15 minutes. Turn off the stove and let the pressure release. Strain and pour into a fine-mesh sieve. This hearty and delicious fish stew can be stored in the refrigerator for a few days.
