Citrus Fish Soup with Pistou

Pistou is essentially the French version of Italian pesto—but without nuts. The aromatic condiment infuses this light and fresh fish soup with terrific flavor.

PREP TIME: 20 minutes

FUNCTION: Sauté (Normal); Pressure/Manual (High)

CLOSED POT TIME: 15 minutes

TOTAL TIME: 35 minutes

RELEASE: Quick

SERVES: 4

• Pistou
• 2 cloves garlic, peeled
• 3 cups packed fresh basil leaves
• ¼ teaspoon salt
• ⅓ cup olive oil
• ½ cup grated Asiago or Romano cheese
• Soup
• 2 tablespoons olive oil
• 2 medium fennel bulbs, trimmed and coarsely chopped
• 1 cup coarsely chopped red sweet pepper
• 2 cloves garlic, chopped
• 4 cups chicken broth
• 1 14.5-ounce can diced tomatoes, undrained
• 2 teaspoons Old Bay seafood seasoning
• 1 pound cod fillets or other white fish, cut into 1-inch pieces
• 2 teaspoons orange zest
• 2 tablespoons fresh orange juice
• 1 teaspoon lemon zest
• 1 tablespoon fresh lemon juice

PREP

For the Pistou, in a food processor combine garlic, basil, salt, oil, and cheese. Process until well blended. Transfer to a bowl; cover and set aside until serving.

For the soup, select sauté on the Instant Pot® and adjust to normal. Add the olive oil to the pot. When hot, add fennel, red sweet pepper, and garlic. Sauté for 3 minutes, stirring frequently. Press cancel. Add broth, tomatoes, seasoning, and fish. Secure the lid on the pot. Close the pressure-release valve.

COOK

Select manual and cook at high pressure for 2 minutes. When cooking is complete, use a quick release to depressurize.

SERVE

Stir in the orange juice and zest and lemon zest and juice. Divide soup among bowls. Top each serving with a spoonful of the Pistou.