Easy Catfish Stew
(Total Time: 10 MIN| Serves: 2)
10 oz catfish fillets, cut into bite-sized pieces
2 cups fish stock
2 cups cherry tomatoes, chopped
2 cups collard greens, finely chopped (can be replaced with spinach or kale)
3 tbsp olive oil
1 tsp Italian seasoning
¼ tsp chili flakes
1 tsp garlic powder
½ tsp sea salt
1 tsp dried dill
- Combine the ingredients in the instant pot and stir well. Seal the lid and set the steam release handle to the ‘’Sealing’’ position.
- Press the ‘’Manual’’ button and set the timer for 7 minutes on high pressure.
- When done, release the pressure for about 10 minutes and then move the pressure valve to the ‘’Venting’’ position.
- Carefully open the lid and optionally sprinkle with some fresh parsley or grated Parmesan before serving.
Per Serving(Calories 456 | Total Fats 34.3g | Net Carbs: 5.8g | Protein: 29.9g |Fiber: 3.7g)