Mediterranean Fish Stew
By :Instant Flat Belly Cookbook by Patricia Gilroy
Print Recipe
Votes: 12
Rating: 4.25
Rate this recipe!
Course Main Course
Cuisine Modern
Difficulty Medium
Browse Category Fish & Seafood
Duration 15-30 min
Cooking Technique Pressure Cook, Sauté
Main Ingredient Bell Pepper, Cod Fillet, Shrimp
Prep Time 8 minutes
Cook Time 18 minutes
Servings
1 serving
Ingredients
  • 2 tsp olive oil
  • 1 clove garlic minced
  • 1/2 cup onion chopped
  • 1/2 red bell pepper cut into 2-inch pieces
  • 1/2 green bell pepper cut into 2-inch pieces
  • 1/2 potato halved
  • 1/2 tsp smoked paprika
  • 1 cup chicken broth
  • 4 ounce cod fillet 1 cod fillet (thawed, if frozen)
  • 14.5 ounce diced tomatoes 1 can
  • 1/4 cup small cooked shrimp (thawed)
  • 1 lemon wedge
  • 1 tbsp fresh dill chopped
  • 1/4 cup fresh parsley chopped
Course Main Course
Cuisine Modern
Difficulty Medium
Browse Category Fish & Seafood
Duration 15-30 min
Cooking Technique Pressure Cook, Sauté
Main Ingredient Bell Pepper, Cod Fillet, Shrimp
Prep Time 8 minutes
Cook Time 18 minutes
Servings
1 serving
Ingredients
  • 2 tsp olive oil
  • 1 clove garlic minced
  • 1/2 cup onion chopped
  • 1/2 red bell pepper cut into 2-inch pieces
  • 1/2 green bell pepper cut into 2-inch pieces
  • 1/2 potato halved
  • 1/2 tsp smoked paprika
  • 1 cup chicken broth
  • 4 ounce cod fillet 1 cod fillet (thawed, if frozen)
  • 14.5 ounce diced tomatoes 1 can
  • 1/4 cup small cooked shrimp (thawed)
  • 1 lemon wedge
  • 1 tbsp fresh dill chopped
  • 1/4 cup fresh parsley chopped
Votes: 12
Rating: 4.25
Rate this recipe!
Instructions
  1. Turn the Instant Pot® on. Choose the Sauté program and the Normal setting. Once it has come up to temperature, add the oil.
  2. Add the garlic and onions and cook, stirring frequently for 3 minutes, or until they begin to soften. Add the peppers, potato, smoked paprika, chicken broth, and tomatoes.
  3. Closed the lid and vent, set to Stew” and the temperature to Normal. Set the timer to 5 minutes.
  4. Once the time is up, quick release the pressure according to the manufacturer’s directions to release the steam.
  5. Open the lid and add the cod fillet, close the lid and the vent, set to Stew and the temperature to Less. Set the timer for 8 minutes.
  6. When the time is up, quick release the pressure according to the manufacturer’s directions. Open the lid and stir in the shrimp. Close the lid for 5 minutes to allow the shrimp to heat through.
  7. Ladle the stew into a large bowl, garnish with herbs and lemon wedge.
6 replies
  1. Arainford
    Arainford says:

    Great recipe. Meal prep took a little longer than anticipated, but perhaps because I doubled the recipe for more than 1 serving. Thank you!

  2. Bottle0rumbritt89
    Bottle0rumbritt89 says:

    Took a really long time to make. More like an hour than the estimated time. Was hoping to make it quick before bed. Just going to have to drink alot of coffee tomorrow.

  3. D4
    D4 says:

    This was so good. First time using the stew setting so there was a bit if a learning curve. I increased the serving size to 4 in a 6 quart pot (very full- do not recommend) I saved a step and put the shrimp and thawed fish in together for 8 minutes and was fantastic. The fish was moist and flaky. Used canned plum tomatoes from Traders Joes. They have a little basil in them. The key is the fresh herbs at the end. We slurped through seconds and thirds.

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