Seafood Stew
By :Dr. Karen Lee
Print Recipe
Votes: 19
Rating: 4.89
Rate this recipe!
Course Main Course
Cuisine Modern
Difficulty Easy
Browse Category Fish & Seafood
Duration 15-30 min
Cooking Technique Pressure Cook
Main Ingredient Fish, Herbs, Shrimp
Prep Time 10 minutes
Cook Time 10 minutes
Servings
4-6 servings
Ingredients
  • 3 tablespoons extra-virgin olive oil
  • 2 bay leaves
  • 2 teaspoon paprika
  • 1 small onion thinly sliced
  • 1 small green bell pepper thinly sliced
  • 1 1/2 cups tomatoes diced
  • 2 cloves garlic smashed
  • sea salt to taste
  • pepper freshly ground, to taste
  • 1 cup Fish Stock
  • 1 1/2 pounds meaty fish like cod or striped bass, cut into 2-inch chunks
  • 1 pound Shrimp cleaned and deveined
  • 12 Little Neck Clams
  • 1/4 cup cilantro
 for garnish
  • 1 tablespoon extra-virgin olive oil to add when serving
Course Main Course
Cuisine Modern
Difficulty Easy
Browse Category Fish & Seafood
Duration 15-30 min
Cooking Technique Pressure Cook
Main Ingredient Fish, Herbs, Shrimp
Prep Time 10 minutes
Cook Time 10 minutes
Servings
4-6 servings
Ingredients
  • 3 tablespoons extra-virgin olive oil
  • 2 bay leaves
  • 2 teaspoon paprika
  • 1 small onion thinly sliced
  • 1 small green bell pepper thinly sliced
  • 1 1/2 cups tomatoes diced
  • 2 cloves garlic smashed
  • sea salt to taste
  • pepper freshly ground, to taste
  • 1 cup Fish Stock
  • 1 1/2 pounds meaty fish like cod or striped bass, cut into 2-inch chunks
  • 1 pound Shrimp cleaned and deveined
  • 12 Little Neck Clams
  • 1/4 cup cilantro
 for garnish
  • 1 tablespoon extra-virgin olive oil to add when serving
Votes: 19
Rating: 4.89
Rate this recipe!
Instructions
  1. Press Saute function on the Instant Pot. When display reads "hot", add olive oil.
  2. Add the bay leaves, and paprika and stir for about 30 seconds
  3. Add the onion, bell pepper, tomatoes, garlic and 2 tablespoons of the cilantro; season with salt and pepper. Stir for a few minutes.
  4. Add fish stock or water.
  5. Season the fish with salt and pepper. Nestle the clams and shrimps among the vegetables in the pot. Add the fish pieces on top.
  6. Close the lid tightly, and close the vent. Press Manual and adjust the time to 10 minutes pressure cooking.
  7. When the timer goes off, let the pressure naturally release for 10 minutes. Release remaining pressure if any.
  8. Divide the stew among bowls. Drizzle with the remaining 1 tablespoon olive oil and sprinkle with the remaining 2 tablespoons cilantro and serve immediately. Enjoy!
Recipe Notes
16 replies
  1. GatorFish
    GatorFish says:

    Excellent! Good and hearty without being overwhelmingly fishy tasting. Can easily forego the clams… and still be delicious. Think I may throw crab in next batch

  2. Russfordyce
    Russfordyce says:

    This was great. I added quite a bit more seafood including muscles and scallops. So I doubled the amount of fish stock but didn’t change any of the other ingredients.

  3. lshalsor
    lshalsor says:

    Excellent recipe! I added 1/4 tsp. Cayenne pepper for a tille spiciness, and used 8 ounces of bottled clam juice for the broth.

  4. Isabel
    Isabel says:

    Excellent! This is my favorite IP recipe so far. I cut all ingedients in half and made it in my IP Duo mini (3 quart)

  5. frankenstein
    frankenstein says:

    wonderful and easy. i added a couple of scallops and doubled fish stock because i like broth! yummm

  6. MargoFW
    MargoFW says:

    So yummy! I couldn’t find fresh clams so used canned ones. Also adfed scallops. The while family loved it!

  7. Barbara
    Barbara says:

    Hello everyone! I just adore seafood and my favorite dish is grilled shrimps. It’s so tasty and so easy for cooking. I prefer to eat shrimps with sea kale and with vegetables. I found a lot of grilled shrimps recipes here club.cooking/recipe/grilled-shrimp/

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *