Thai Green Tofu Curry
Smokey Fish Stew
By :Graham and James Sharman |

Fresh and tasty.
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 |
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
Ingredients
|
Instructions
- 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. - Press the Sauté button on the Instant Pot on normal heat (custom level 3 for the Evo Plus).
- Once display says HOT, add
2 tbsp of the olive oil. - Add 1 red onion (finely sliced) and 1 lb/450g new potatoes (quartered). Stir regularly for 5 minutes.
- 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, and1/4 tsp freshly ground black pepper. Cook for 1 minute. - 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. - 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.
- When the Instant Pot beeps, quick release the pressure.
- When pin drops, open the lid.
- 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.
- 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.
- When the Instant Pot beeps, quick release the pressure.
- When pin drops, open the lid. Press CANCEL.
- Stir in reserved parsley, garlic, lemon zest, and olive oil dressing from step 1.
- Check seasoning and serve.

Graham and James Sharman
A collaboration between an experienced pressure cook and Instant Pot enthusiast and his son, a Michelin star restaurant-trained world-class chef. A must for beginners to hardened multi-cooker enthusiasts.
All recipes by : Graham and James Sharman
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