Cream of Pumpkin, Stockfish and Freshwater Shrimps

Preparation:

Preparation: In the pressure cooker, fry the chopped shallots in a drizzle of oil, add the pumpkin and potato, cut into cubes, brown them, pour over 100 cl of water, add salt, close, when the whistle starts, calculate 20 minutes, then open and blend until creamy. Put the stockfish, a drizzle of oil, minced garlic and parsley, a glass of wine in the pot, close, let it whistle for 11 minutes, then open, remove the skin from the stockfish and filter its cooking juices. Pour the pumpkin cream into a saucepan, add the stockfish stock, bring to the boil, boil the raw shelled prawn tails for 3 minutes, finally add the stockfish in pieces, a pinch of salt, a drizzle of raw oil, a ground pepper, stir then serve immediately.