Smokey Fish Stew
By :Graham and James Sharman
Instant Pot Soup, Instant Pot Stew
Fresh and tasty.
Instant Pot Soup, Instant Pot Stew
Votes: 0
Rating: 0
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Course Main Course, Soup
Cuisine Spanish
Difficulty Medium
Browse Category Soups, Stews & Broths
Duration 30-60 min
Diet Egg Free
Cooking Technique Pressure Cook, Sauté
Main Ingredient Fish Stock, Mussels, Shrimp
Keyword fish recipes, instant pot soup, instant pot soup recipe
Prep Time 10 minutes
Cook Time 35 minutes
Servings
4 servings
Ingredients
  • 1 handful fresh parsley finely chopped
  • 2 garlic cloves finely chopped
  • 1 lemon zest and juice
  • 4 tbsp olive oil
  • 1 red onion finely sliced
  • 1 lb new potatoes quartered, 450g
  • 1 red chili finely chopped
  • 2 tsp fennel seeds
  • 1/2 tsp black pepper
  • 1 tsp smoked paprika
  • 14 oz can of chopped tomatoes 400g
  • 1/2 cup Fish Stock 125 ml
  • 1/2 cup white wine 125 ml
  • 14 oz can of chickpeas drained
  • 1 lb mixed fresh fish cut into chunks, 450g
  • 7 oz raw shrimp 200g
  • 3 cups mussels 400g
Course Main Course, Soup
Cuisine Spanish
Difficulty Medium
Browse Category Soups, Stews & Broths
Duration 30-60 min
Diet Egg Free
Cooking Technique Pressure Cook, Sauté
Main Ingredient Fish Stock, Mussels, Shrimp
Keyword fish recipes, instant pot soup, instant pot soup recipe
Prep Time 10 minutes
Cook Time 35 minutes
Servings
4 servings
Ingredients
  • 1 handful fresh parsley finely chopped
  • 2 garlic cloves finely chopped
  • 1 lemon zest and juice
  • 4 tbsp olive oil
  • 1 red onion finely sliced
  • 1 lb new potatoes quartered, 450g
  • 1 red chili finely chopped
  • 2 tsp fennel seeds
  • 1/2 tsp black pepper
  • 1 tsp smoked paprika
  • 14 oz can of chopped tomatoes 400g
  • 1/2 cup Fish Stock 125 ml
  • 1/2 cup white wine 125 ml
  • 14 oz can of chickpeas drained
  • 1 lb mixed fresh fish cut into chunks, 450g
  • 7 oz raw shrimp 200g
  • 3 cups mussels 400g
Instant Pot Soup, Instant Pot Stew
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
Instructions
  1. In a small bowl, mix 1 handful of flat leaf parsley (finely chopped), 1 of the garlic cloves (finely chopped), the zest of 1 lemon, and 1 tbsp of the olive oil. Reserve for later.
  2. Press the Sauté button on the Instant Pot on normal heat (custom level 3 for the Evo Plus).
  3. Once display says HOT, add 2 tbsp of the olive oil.
  4. Add 1 red onion (finely sliced) and 1 lb/450g new potatoes (quartered). Stir regularly for 5 minutes.
  5. Add the last 1 tbsp olive oil, 1 garlic clove (finely chopped), 1 red chilli (finely chopped), 2 tsp fennel seeds, 1/2 tsp salt, and 1/4 tsp freshly ground black pepper. Cook for 1 minute.
  6. Add 1 tsp smoked paprika, juice of 1 lemon, 1 x 14 oz/400g can chopped tomatoes, 1/2 cup/125 ml fish stock, 1/2 cup/125 ml white wine, and 1 x 14 oz/400g can chickpeas (drained). Stir then press CANCEL.
  7. Place the lid on the Instant Pot, set valve to seal, select manual high pressure (pressure cook custom high on Evo Plus) for 12 minutes.
  8. When the Instant Pot beeps, quick release the pressure.
  9. When pin drops, open the lid.
  10. Add 1 lb/450g mixed fresh fish (cut in chunks), raw shrimp/prawns, and 3 cups/400g of mussels, carefully check they are all closed before cooking and all open after cooking, discard any that are not.
  11. Place the lid on the Instant Pot, set valve to seal, select manual low pressure (pressure cook custom low on Evo Plus) for 2 minutes.
  12. When the Instant Pot beeps, quick release the pressure.
  13. When pin drops, open the lid. Press CANCEL.
  14. Stir in reserved parsley, garlic, lemon zest, and olive oil dressing from step 1.
  15. Check seasoning and serve.
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