Chicken Soup (broth-style)
Fish Stew
| By : |
Food Stylist, cook, lover of food and food photography.
| Cook Time | 10 Minutes |
| Servings |
4 Portions
|
Ingredients
- 4 fish fillets
- 1 jet of oil
- salt pepper, cumin
- 1 tbsp garlic paste
- 2 tbsp of ají amarillo paste
- 2 tbsp of ají panca paste
- 2 tbsp of red vinegar
- 1 cup of fish broth or water
- 6 potatoes or 1 kg of peeled cassava
- 2 large red onions
- 4 tomatoes
- 1 yellow chili
- a few branches of parsley
- A few sprigs of cilantro
Ingredients
|
Instructions
- Season the fish fillets with salt and pepper.
- In the bowl of the Instant Pot put a jet of oil, put the Saute function and set the time to 7 Minutes.
- Heat the oil and add the garlic paste, yellow chili, panca chili, salt, pepper, cumin, red vinegar and sauté well.
- Add the fish broth, the potatoes or cassava peeled into not very small pieces, on top of these we put the fish fillets and on top the onion cut as for sweating, the tomato cut into wedges, the seedless yellow chili cut into thin strips, the parsley and coriander.
- Place and lock the lid of the Instant Pot making sure the steam release valve is turned to “sealing”. Set the function to Soup/Broth and set the time to 3 Minutes.
- Accompany with white rice.
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