Smokey Fish Stew Meal

Smokey Fish Stew

COURSE:
Main Course

Smokey Fish Stew

Smokey Fish Stew

Servings:
4 servings

Ingredients

  • 1 handful of fresh parsley
  • 2 garlic cloves
  • 1 lemon
  • 4 tbsp olive oil
  • 1 red onion
  • 450 g new potatoes
  • 1 red chilli
  • 2 tsp fennel seeds
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 tsp smoked paprika
  • 400 g can chopped tomatoes
  • 125 ml fish stock
  • 125 ml white wine
  • 400 g can chickpeas
  • 450 g mixed fresh fish
  • 200 g raw prawns
  • 400 g mussels

Instructions

  1. In a small bowl mix parsley, 1 chopped garlic clove, zest of 1 lemon and 1 tbsp of the olive oil. Reserve for later.
  2. Press the sauté button on the Instant Pot.
  3. Once display says HOT, add 2 tbsp of the olive oil.
  4. Add the onion and new potatoes, stirring regularly for 5 minutes.
  5. Add the last 1 tbsp olive oil, the other garlic clove, chilli, fennel seeds, salt and pepper and cook for 1 minute.
  6. Add the paprika, lemon juice, chopped tomatoes, fish stock, white wine, and drained chickpeas. Stir then press cancel.
  7. Use a wooden spoon to deglaze the base of the inner pot.
  8. Secure the lid and select Pressure Cook on high for 12 minutes followed by a quick pressure release when the cooking program finishes.
  9. When pin drops, open the lid and add the mixed fresh fish, prawns and mussels. Carefully check they are all closed before cooking.
  10. Secure the lid again, and select Pressure Cook on low for 2 minutes followed by a quick pressure release when the cooking program finishes.
  11. Stir in reserved parsley, garlic, lemon zest and olive oil dressing from step 1, and discard any mussels that have not opened.
  12. Check seasoning and serve.

Course:
Main Course

Keyword:
Fish, Instant Pot, Recipe Creators, Seafood