Seafood Stew

By: Dr. Karen Lee

Seafood Stew
cuisine icon Cuisine
Modern
cuisine icon Course
Main Course
cuisine icon Difficulty
Easy
cuisine icon Duration
15-30 min
cuisine icon Diet
Celiac, Dairy Free, Gluten Free, Low Carb, Paleo
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Keywords
15-30 min, 4-6 servings, bay leaves, celiac, cilantro
, contributed, cook 10 min, dairy free, easy, extra-virgin olive oil, fish stock, garlic, gluten free, green bell pepper, little neck clams, low carb, main course, meaty fish, modern, onion, paleo, paprika, pepper, prep 10 min, pressure cook, sea salt, shrimp, tomatoes

prep icon Prep Time
10 min
cook icon Cook Time
10 min

serving icon Servings
4-6 servings
Ingredients
  • 3 tablespoons extra-virgin olive oil
  • 2 bay leaves
  • 2 teaspoon paprika
  • 1 small onion
  • 1 small green bell pepper
  • 1 1/2 cups tomatoes
  • 2 cloves garlic
  • sea salt
  • pepper
  • 1 cup Fish Stock
  • 1 1/2 pounds meaty fish
  • 1 pound Shrimp
  • 12 Little Neck Clams
  • 1/4 cup cilantro
  • 1 tablespoon extra-virgin olive oil
Instructions
  • Press Saute function on the Instant Pot. When display reads "hot", add olive oil.
  • Add the bay leaves, and paprika and stir for about 30 seconds
  • Add the onion, bell pepper, tomatoes, garlic and 2 tablespoons of the cilantro; season with salt and pepper. Stir for a few minutes.
  • Add fish stock or water.
  • Season the fish with salt and pepper. Nestle the clams and shrimps among the vegetables in the pot. Add the fish pieces on top.
  • Close the lid tightly, and close the vent. Press Manual and adjust the time to 10 minutes pressure cooking.
  • When the timer goes off, let the pressure naturally release for 10 minutes. Release remaining pressure if any.
  • Divide the stew among bowls. Drizzle with the remaining 1 tablespoon olive oil and sprinkle with the remaining 2 tablespoons cilantro and serve immediately. Enjoy!
Notes
  • Dr. Karen Lee's site
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