Seafood Stew


  • 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
  • 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!
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