Lagostina Lagoeasy'up Domina, Recipe Book, Page: 34 / 168

01 I PREPARATION OF INGREDIENTS
Cut the leeks into julienne strips and cook in the
pressure cooker pot with 1 tbsp of olive oil. Add salt and
pepper, add safran, fennel and thyme. Pour white wine
and boil for 2 min.
Add on top the fish fillets cut in two and the whole
shrimps. Add the cherry tomatoes cut in two, the basil
and springle the fish stock. Season with salt and pepper.
02 I YOUR PRESSURE COOKER DOES EVERY-
THING
Close the pressure cooker. As soon as the steam
escapes, reduce the source of heat and let cook for the
time stated
03 I THE FINISHING TOUCH
Serve the soup with toasted slices of bread, rub a clove
of garlic over them and brush with a few drops of olive
oil.
FOR 4 PERSONS
• 12 raw prawns
• 200 g tub gurnard fillet
• 400 g sea bass fillet
• 1 leek
• 250 g of cherry tomatoes
• 1 tbsp of extra virgin olive oil
• 15 cl of white wine
• 40 cl of fish stock
• 1/2 teaspoon of fennel seed
• 1 pinch of saffron pistils
• 1 handful of basil leaves
• 1 sprig of thyme
• Salt and pepper
• 1 clove of garlic
F I S H
S O U P
INGREDIENTS
SEC
ONDI
TRADITIONAL ›
5MIN
DUAL PRESSURE ›
4MIN
PREPARATION ›
10MIN
34