Try this Mediterranean Fish Stew recipe, or contribute your own.
- 1 cup chicken broth
- 2 tsp olive oil
- 1/2 tsp smoked paprika
- 1 clove garlic (minced)
- 1 lemon wedge
- 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)
- 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 tbsp fresh dill (chopped)
- 1/4 cup fresh parsley (chopped)
- Carbohydrate 15.87727 g
- Cholesterol 920 mg
- Fat 187.4859749964 g
- Fiber 6.14869982910156 g
- Protein 230.05098 g
- Saturated Fat 53.2609833328362 g
- Serving Size 1 1 serving (1907g)
- Sodium 863.908666666595 mg
- Sugar 9.72857017089844 g
- Trans Fat 15.9609933332358 g
- Calories 2698 calories
Step-by-step
- Turn the Instant Pot® on. Choose the Sauté program and the Normal setting. Once it has come up to temperature, add the oil.
- 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.
- Closed the lid and vent, set to Stew†and the temperature to Normal. Set the timer to 5 minutes.
- Once the time is up, quick release the pressure according to the manufacturer’s directions to release the steam.
- 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.
- 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.
- Ladle the stew into a large bowl, garnish with herbs and lemon wedge.
Adapting the Base and Proteins
Swapping the chicken broth for a rich vegetable stock alters the final depth without losing the savory foundation required for cod and shrimp. Cod requires gentle handling because high pressure breaks down delicate white fish instantly. Adding the cod during a secondary, lower-temperature pressure cycle prevents it from dissolving into mush before the shrimp goes in. When adjusting components for dietary needs, substituting the potato with diced fennel bulb reduces the carbohydrate load while retaining a firm texture that withstands a five-minute pressure build. Fresh herbs added at the finish provide brightness that dried herbs simply cannot replicate under prolonged heat.
Avoiding Overcooking Mistakes
Pressure cookers trap moisture efficiently, but releasing steam incorrectly ruins seafood texture. Performing a slow natural release instead of a quick release on the fish cycle will overcook both the cod and the shrimp past the point of tenderness. Always manually vent the steam immediately when the eight-minute timer lapses. Furthermore, letting the shrimp sit in the residual heat for the final five minutes warms them through without causing the protein fibers to tighten into rubber. Maintaining precise timing ensures the vegetables soften fully while the marine elements retain their distinct character.
