Instant Pot Fish Stew Recipe
Prep Time:
15 minutes
Cook Time:
25 minutes
Servings:
2 servings, plus leftovers
Ingredients
  • 2 tablespoons olive oil
  • ½ medium onion, halved
  • 1 head garlic, halved
  • 1½ cups chicken stock
  • ¼ cup olive brine
  • ¼ cup canned tomato purée
  • Salt and pepper, to taste
  • ½ cup green olives, pitted and crushed
  • 1 head fennel, quartered
  • 1 medium russet potato, cut into 6 pieces
  • One 12-ounce Alaskan cod fillet, cut into 3-inch blocks
  • ¼ bunch basil, leaves torn
  • 1 lemon, sliced, for garnish
Directions
  1. Heat the Instant Pot to the Sauté function. Once it is hot, add the olive oil and place the onion and garlic halves cut-sides down in the pot. Sauté them toward the middle of the pot to acquire more caramelization. Once they are caramelized, flip them over and add the chicken stock, olive brine and tomato purée, then turn the Sauté function off. Season the broth with salt and pepper accordingly.
  2. Add the olives, fennel and potatoes to the broth. Affix the lid and cook on the Pressure Cook function with low pressure for 10 minutes. Make sure the steam release valve is closed. Once the timer goes off, release the steam from the steam release valve.
  3. Remove the lid, then remove all the vegetables carefully with a slotted spoon and reserve for plating. Leave the broth in the pot. It's OK if there are still some olive pieces left in the broth. Season the cod with salt and pepper, and place the pieces into the broth. Seal the lid and cook on the Pressure Cook function with low pressure for 4 minutes. If you have very thin pieces of fish, cook for 3 minutes. Make sure the steam release valve is closed. Once it is finished, release the steam with the valve, remove the lid and carefully remove the fish with a slotted spoon. Add the torn basil to broth. Fill a bowl with the fish and vegetables, and spoon the broth over the top. Serve with a slice of lemon.