Sea bass soup is a low-calorie dish made by quickly extracting stock from sea bass heads and bones in a pressure cooker, then straining it and gently simmering it with the fish flesh. Cream-free and vegetable-forward, it is ideal for a light meal late in the evening.
Put the sea bass head and bones in the pressure cooker with the carrot, celery, onion, bay leaf and water, then cook on low heat once it comes to pressure.
Once the pressure has released on its own, open the lid and strain the liquid through a fine sieve to remove the bones and vegetables.
Return the strained stock to the pot and bring to a boil, add the sea bass fillet and gently poach until the flesh turns opaque and flakes.
Season with lemon juice, salt and black pepper, scatter over the chopped parsley and serve hot.
Never force the pressure cooker open; wait for the pressure to release on its own, since trying to open it early is dangerous and also clouds the stock. Allergens: contains fish.
Stirring in a spoon of low-fat strained yoghurt instead of cheese after straining the stock gives the soup a creamy texture without a noticeable calorie increase; those sensitive to dairy can simply skip this step.
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