Julia Child - The Way to Cook - Recipe 3 - Fish Soup

I have been trying to incorporate more fish in our diet and since we've been trying to loose weight, I really can't justify eating it fried or breaded all of the time. So, when I found The recipe for Soupe de Poisson in Julia's book The Way to Cook, I thought that it was something that I could try. For this recipe, I did quite a bit of modifications for both lack of ingredients and for lack of time. I found an on line version of Julia's recipe here and below, I have written out my version of what I did:

Soupe de Poisson - Quick Style

2 T olive oil
1 c sliced onion
2 T pre-chopped jarred garlic
1 28 oz. can crushed tomatoes
1 8 oz. bottle clam juice
4 c water
1/2 t thyme
1/2 t fennel seeds
1/2 t turmeric
salt and fresh ground pepper to taste
2 lbs frozen pollock fillets (no need to thaw)

I put all of the ingredients except for the fish in a four quart capacity pressure cooker. After it got up to heat and began rocking, I let it rock for about 20 minutes. I then quick cooled it in the sink under cold water to release the pressure and added the 2 lbs of still frozen pollock fillets, placed the lid back on the pot and brought it back up to rocking again and let it rock for 2 minutes.

I served this over freshly made brown rice. Yum. And yes, I received the official "Are-there-any-seconds?-DH-seal-of-approval!

Happy eating!