Name: Seafood Stew
Prep time: 10 min
Cook time: 10 min
Yield: 4-6 servings
Cuisine: Modern
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)

Seafood Stew

By :Dr. Karen Lee

Course

Main Course

Cuisine

Modern

Difficulty

Easy

Browse Category

Fish & Seafood

Duration

15-30 min

Diet	Celiac, Dairy Free, Gluten Free, Low Carb, Paleo

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

Diet	Celiac, Dairy Free, Gluten Free, Low Carb, Paleo

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

Instructions

Press Saute function on the Instant Pot. When display reads "hot", add olive oil.
Add the bay leaves, and paprika and stir for about 30 seconds
Add the onion, bell pepper, tomatoes, garlic and 2 tablespoons of the cilantro; season with salt and pepper. Stir for a few minutes.
Add fish stock or water.
Season the fish with salt and pepper. Nestle the clams and shrimps among the vegetables in the pot. Add the fish pieces on top.
Close the lid tightly, and close the vent. Press Manual and adjust the time to 10 minutes pressure cooking.
When the timer goes off, let the pressure naturally release for 10 minutes. Release remaining pressure if any.
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

Dr. Karen Lee's site

https://www.drkarenslee.com/

Dr. Karen Lee

Dr. Karen Lee is a certified chiropractor and a current stay at home mom. She started a family practice focusing on nutrition, women’s health, and children’s health. Eventually, Lee sold her practice and decided to be a support system for her busy family. She created drkarenslee.com to share her knowledge and build a community of like-minded people who care about prevention and not sickness. Learning what to eat and what to avoid is very challenging in these busy times. As cliché as it might sound, you are what you eat. And food can be medicine or poison. We hope you enjoy Karen’s wholesome and healthy recipes!