Smokey Fish Stew

By: Graham and James Sharman

Smokey Fish Stew
cuisine icon Cuisine
Spanish
cuisine icon Course
Main Course, Soup
cuisine icon Difficulty
Medium
cuisine icon Duration
30-60 min
cuisine icon Diet
Egg Free
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon Keywords
30-60 min, 4 servings, black pepper, can of chickpeas, can of chopped tomatoes, contributed, cook 35 min, egg free, fennel seeds, fish recipes, fish stock, garlic cloves, handful fresh parsley, instant pot soup, instant pot soup recipe, lemon, main course, medium, mixed fresh fish, mussels, new potatoes, olive oil, prep 10 min, pressure cook, raw shrimp, red chili, red onion, sauté, smoked paprika, soup, spanish, white wine

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

serving icon Servings
4 servings
Ingredients
  • 1 handful fresh parsley
  • 2 garlic cloves
  • 1 lemon
  • 4 tbsp olive oil
  • 1 red onion
  • 1 lb new potatoes
  • 1 red chili
  • 2 tsp fennel seeds
  • 1/2 tsp black pepper
  • 1 tsp smoked paprika
  • 14 oz can of chopped tomatoes
  • 1/2 cup Fish Stock
  • 1/2 cup white wine
  • 14 oz can of chickpeas
  • 1 lb mixed fresh fish
  • 7 oz raw shrimp
  • 3 cups mussels
Instructions
  • In a small bowl, mix 1 handful of flat leaf parsley (finely chopped), 1 of the garlic cloves (finely chopped), the zest of 1 lemon, and 1 tbsp of the olive oil. Reserve for later.
  • Press the Sauté button on the Instant Pot on normal heat (custom level 3 for the Evo Plus).
  • Once display says HOT, add 2 tbsp of the olive oil.
  • Add 1 red onion (finely sliced) and 1 lb/450g new potatoes (quartered). Stir regularly for 5 minutes.
  • Add the last 1 tbsp olive oil, 1 garlic clove (finely chopped), 1 red chilli (finely chopped), 2 tsp fennel seeds, 1/2 tsp salt, and 1/4 tsp freshly ground black pepper. Cook for 1 minute.
  • Add 1 tsp smoked paprika, juice of 1 lemon, 1 x 14 oz/400g can chopped tomatoes, 1/2 cup/125 ml fish stock, 1/2 cup/125 ml white wine, and 1 x 14 oz/400g can chickpeas (drained). Stir then press CANCEL.
  • Place the lid on the Instant Pot, set valve to seal, select manual high pressure (pressure cook custom high on Evo Plus) for 12 minutes.
  • When the Instant Pot beeps, quick release the pressure.
  • When pin drops, open the lid.
  • Add 1 lb/450g mixed fresh fish (cut in chunks), raw shrimp/prawns, and 3 cups/400g of mussels, carefully check they are all closed before cooking and all open after cooking, discard any that are not.
  • Place the lid on the Instant Pot, set valve to seal, select manual low pressure (pressure cook custom low on Evo Plus) for 2 minutes.
  • When the Instant Pot beeps, quick release the pressure.
  • When pin drops, open the lid. Press CANCEL.
  • Stir in reserved parsley, garlic, lemon zest, and olive oil dressing from step 1.
  • Check seasoning and serve.
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