Sea bass soup is a low-calorie dish made by quickly preparing stock from the fish head and bones in a pressure cooker, straining it, and gently cooking it with the fish flesh. This cream-free, vegetable-forward recipe is ideal when you want something light late in the evening.
Place the sea bass head and bones in the pressure cooker with the carrot, celery, onion, bay leaf, and water. After the pressure regulator starts hissing, cook over low heat.
Wait for the pressure to release naturally, then open the lid and strain the stock through a fine-mesh strainer to remove the bones and vegetables.
Return the strained stock to the pot and bring it to a boil. Add the sea bass fillet and cook gently, until the flesh turns opaque and flakes apart.
Season with lemon juice, salt, and black pepper. Sprinkle with chopped parsley and serve hot.
Never force the pressure cooker open. Wait for the pressure to release naturally; trying to open it too soon is dangerous and can also cloud the broth. Allergen: Contains fish.
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