Mediterranean Fish Stew
By :Instant Flat Belly Cookbook by Patricia Gilroy
Print Recipe
Votes: 30
Rating: 4.23
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: 30
Rating: 4.23
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.
24 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.

  4. Cinders
    Cinders says:

    Good, although I used the liquid from canned clams for fish stock (added clams at the end of steam release) and also acan of diced stewed tomatoes, replaced cilantro with dried thyme.

  5. GML218
    GML218 says:

    I made some notes for the next time. First, the cod disappeared and the potatoes were totally overcooked and mushy. Next time, white or red potatoes, more seasoning and less cooking time. I think just adding all the ingredients in after sauteeing the onions and garlic and cooking for about 8 minutes will do the trick. Adding the shrimp for 5 minutes in the hot liquid was perfect.

  6. Melon@01
    Melon@01 says:

    Only the second meal I’ve cooked in my IP. Having read the other reviews (thanks, by the way) I modified this for four. I used one large onion; 3 cloves of smoked garlic; a whole red and green pepper; 2 large potstoes cut into 4; 2 fish stock cubes with a mug of hot water. One can of chopped tomatoes. Having sauted I added all the prepared ingedients and the fish, and used the “Meat Stew” setting. I cooked it for 8 mins and released the steam quickly. Delicious! Next time I’ll rake it down to 7.

  7. Instant Pot
    Instant Pot says:

    Hi Melon@01,

    You can modify the serving amount by clicking the arrows beside the serving size. It will automatically adjust all recipe ingredients.

  8. Achromatic03
    Achromatic03 says:

    This stew is amazing and yielded at least 5 servings (still working on the leftovers) i think the only changes i made were to just use a green pepper instead of two halves of different kinds, tilapia, and more potatoes just because we had a few i needed to get rid of. It isn’t overly fishy and I know we’ll make this again!

  9. Lisay2
    Lisay2 says:

    This was delicious! My family loved it! Doubled the recipe and added bay scallops along with some tarragon and a smidge of crushed red pepper. ❤️

  10. Actanaka
    Actanaka says:

    Very flavorful! 1 serving was enough, could be served for two. Would be good with a side of sliced sourdough bread. I didnt make it with the shrimp though due to allergy.

  11. adrienneandrews1
    adrienneandrews1 says:

    Added some spicy crushed peppers when cooking and a little fresh basil on top at the end– it was so good!

  12. IP-Spartan
    IP-Spartan says:

    Very tasty fish/shrimp stew! Could use a bit more salt, but otherwise excellent and relatively easy to make.

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